-INSTRUCTIONS-
______________ 1. Go through the PowerPoint, Notes and Videos as posted
2. Do the questions that follow
3. EMAIL your answers to the email address ACCORDING TO YOUR CLASSES
*IMPT*: Your work will be graded and used as CA marks, you are not to discuss or share answers with your friends
Introduction You must be going to the market to buy a variety of foods. Some of the foods which you buy like tomatoes, cucumber and fruits are best eaten raw. But others like wheat, rice, dals, potatoes and some vegetables must be cooked before they are eaten.
Do you know why we must cook foods? Because these foods can not be eaten raw. If you eat them raw they will not taste pleasant, you will not get all the nutrients present in them and they can also affect your digestive system. Hence you must know different methods of cooking different foods. But do you know, if the food is not cooked the right ways you will loose many of the nutrients. Therefore, you should use the correct method of cooking to keep all the nutrients safe.
You must also learn to improve the quantity and quality of nutrients of your food.
Why do You Cook Food? Makes food digestible, Improves the colour, flavour, taste and appearance of food. It makes the food attractive so that we feel like eating it, Helps provide a variety in our meals. Makes food last longer, Makes food safe for eating.
How to conserve nutrients in foods 1. Wash vegetables before cutting them so that minerals and vitamins are not destroyed. Do not wash the foods more than necessary. 2. Peel vegetables thinly as vitamins and minerals are found just under the skin. 3. Cut vegetables into large pieces just before cooking. Small pieces mean greater loss of nutrients. 4. If vegetables are to be cooked in water, put them into boiling water. 5. Scrape the peels very thin. 6. Use just enough water for cooking. Do not throw away the extra water. Use this extra water to cook some other food. 7. Cook rice in just enough water which gets absorbed during cooking. 8. Cook in a pan which has a well fitting lid. When you cook in an uncovered pan most nutrients are lost. 9. Do not overcook the food as many nutrients will be destroyed.
Terminology Fried - cooking at high temperatures in fat or oil; a very high fat method of cooking. Used for cooking meat, vegetables and donuts, too. Stir-fry - cooking quickly at high temperatures in little or no fat or oil; best for saving vitamins and minerals. It is suggested that you demonstrate this method of cooking. Bake - cooking in the oven with no fat added, with our without a lid. Steam - cooking with a lid using very little added water, allowing vitamins to be saved. Used for vegetables. Broil or grill - cooking at high temperatures on a rack so that the fat drips off. Saute - cooking in fat at a medium temperature; high fat method. Boil - cooking in broth or water at a high temperature; save water to retain vitamins. Simmer - cooking in broth or water at a low temperature; low fat method. Microwave - cooking method that requires little or no fat added.
Textbook Reading:
Read through textbook Chapter 5
Revise textbook Chapter 1 and 2 -> there are revision questions on these chapters
All work will be graded and marks will be counted in CA2.
No discussion or copying of answers, anyone found doing so will be given ZERO MARKS and disciplinary action will be taken.
QUESTIONS
Why do we cook foods? [6m]
State the similarities and differences between grilling and broiling. [3m]
State the differences between stewing and braising. [2m]
State FOUR food preparation practices we should adopt when preparing foods to minimize nutrient loss. [4m]
We can use hot-fat to cook foods. (a) Explain ‘hot-fat way of applying heat to food’. [1m] (b)State the cooking methods for the above. [2m] (c) State the disadvantages of the deep-frying. [1m] (d) State the advantages of the stir-frying. [1m]
Friday, July 3, 2009