Lesson Notes By Weeks and Term - Senior Secondary 1

Cooking terms and methods of cooking (practical)

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  4. Cooking terms and methods of cooking (practical)

Term: 2nd Term

Week: 7

Class: Senior Secondary School 1

Age: 15 years

Duration: 40 minutes of 2 periods each

Date:       

Subject:      Home management

Topic:-       Cooking terms and methods of cooking (practical)

SPECIFIC OBJECTIVES: At the end of the lesson, pupils should be able to:                  

  1. Demonstrate various cooking methods.              
  2. State the guidelines for using various techniques method                                   
  3. Prepare. Cook and serve and simple dish

INSTRUCTIONAL TECHNIQUES: Identification, explanation, questions and answers, demonstration, videos from source

INSTRUCTIONAL MATERIALS: Videos, loud speaker, textbook, pictures

INSTRUCTIONAL PROCEDURES

PERIOD 1-2

PRESENTATION

TEACHER’S ACTIVITY

STUDENT’S ACTIVITY

STEP 1

INTRODUCTION

The teacher reviews the previous lesson on cooking terms

Students pay attention

STEP 2

EXPLANATION

She explains different cooking methods

Students pay attention and participates

STEP 3

DEMONSTRATION

She further states the guidelines for the different cooking methods 

Students pay attention and participate

STEP 4

NOTE TAKING

The teacher writes a summarized note on the board

The students copy the note in their books

 

NOTE
COOKING METHODS

Cooking can be defined as the preparation of food to bring about both physical and chemical changes such as softening of cellulose in plant tissues. There are different ways of cooking food, some foods can be cooked by 2 or more cooking methods that give the food a different taste, texture and appearance.

 

REASONS FOR COOKING FOOD

  1. To make food safe for consumption.
  2. To make it soft and easier to swallow for digestion.
  3. To make it more attractive or to improve its appearance.
  4. To introduce varieties in the diet.
  5. To reserve food later use.
  6. To derive new flavors and so stimulate appetite.
  7. To destroy micro organisms that causes spoilage.

 

COOKING METHODS

. Moist cooking include:

  1. Boiling
  3. steaming

Dry cooking includes:

 

BOILING:

Boiling is the process of cooking food in sufficient water that is heated to boiling point (1000C). The heat is reduced and the cooked food is left to simmer in a covered pan until it is cooked.

TYPES OF BOILING

  1. Add water to the food so that the stock is strained from the food. E.g. boiling of yam and plantain.
  2. Allow the food to absorb the water used in cooking e.g. rice, beans.
  3. Mix the food with water before cooking as in the preparation of yam flour, corn food, porridge etc.

 

STEWING

Stewing is cooking food slowly or at a low heat in a small quantity of water in a covered pot for a long time. It is commonly used for making soups and stews.

 

STEAMING

Steaming is the method of cooking food in the steam from boiling water, there is no direct contact between the food and the boiling water. E.g. moi-moi (bean pudding), canary pudding.

 

DRY HEAT METHOD

BAKING

It is cooking food in dry heat in an enclosed space. The air in the enclosed space is heated up to the required temperature. Baking is done in the oven e.g. bread, biscuits, cakes, pastries, pudding etc.

 

GRILLING

Grilling is cooking food over, under, or in front of a smokeless fire. Grilling can be done beneath the glowing reflector of a gas or electric grill. Examples of grilled foods are thin slices of meat, sausage, bacon, chicken parts etc.

ROASTING

This is cooking food in a dry heat by:

  1. An open fire or overheated charcoal e.g. roasted maize, plantain etc.
  2. Heated ash or sand e.g. roasted yam, groundnut, potatoes etc.
  3. In an oven or enclosed space with hot fat or oil poured over the food e.g. Roasted chicken, roasted meat etc.

FRYING

It is coking food in hot oil.

TYPES OF FRYING

  1. French/ deep frying
  2. Shallow fat frying
  3. Dry fat frying.
  4. Sautéing fat frying.
  5. FRENCH FAT FRYING: is frying in plenty of fat/ oil. A deep pan or pot is used sometimes. A food can be fried in its own oil e.g. bacon.
  6. SHALLOW FAT FRYING: the food is fried in a little oil or fat. A frying pan is used and the oil just covers the bottom of the pan. Foods cooked by this method are pancake, egg, meat etc.
  7. DRY FAT FRYING: it is used for food that already contains plenty of fat. The fat melts and run out of the food. E.g. bacon, sausages and other fatty foods.
  8. SAUTEEING: this is tossing food lightly in a small amount of fat or oil. E.g. some vegetables.

 

RULES FOR DEEP FAT FRYING

  1. Use a deep fryer.
  2. Do not fill the fryer more than half way with oil.
  3. Lower the food gently into the hot fat.
  4. Drain fry foods before serving.
  5. Do not over heat the pan with the food as this would considerably lower the temperature before putting food in.
  6. When food is cooked, turn off the heat and allow the oil to cool before straining it.

 

 EVALUATION:   1. State and explain four different methods of cooking

  1. Outline the guidelines for the following cooking methods

      a. Frying

      b. Boiling

      c. Steaming

      3. Prepare any meal of your choice using one of the methods of cooking

CLASSWORK: As in evaluation

CONCLUSION: The teacher commends the students positively