Practical: Methods of Cooking

Methods of Cooking

Aim: To formulate and prepare recipes using the following methods of cooking in order to understand the procedure.

Equipment needed: Pressure pan, sauce pan, kadai, spatula, vessels and steamer.

Cooking: Food preparation is an impor-tant step in meeting the nutritional needs of the family. The process of subjecting food to the action of heat is termed as cooking. Heat is transferred to the food by conduction, convection, radiation or microwave energy.

Cooking takes place by moist and dry heat methods. Moist heat involves water and steam. Air or fat are used in dry heat methods.

Procedure

A. Steaming – Idli

·        Take 1-2 glass of water in the steamer and bring it to boil

·        Grease idli moulds and pour batter into it.

·        Place moulds in the steamer

·        Cover steamer with a lid

·        Steam the idlis for 10 minutes over medium flame.

B. Blanching - Tomatoes

·        Boil a pot of water.

·        Remove from fire

·        Add 4-5 tomatoes to the boiling water

·        Allow 2-3 minutes and remove from the boiling water.

·        Put the tomatoes in ice water.

·        Remove the tomatoes from the ice water and peel skin.

C. Poaching - Egg

•Boil water in a sauce pan.

•Break an egg in the centre; slide the contents into the boiling water.

•Cook for three minutes and remove from water.

D. Deep fat frying – Poori

•  Heat oil in a deep fat frying pan or kadai.

•  When the oil is sufficiently hot immerse rolled poori

•  Fry gently pressing down with the per-forated spoon in a circular motion.

•  Turn over when puffed up and fry till golden brown.

I. Methods of cooking different ingredients

II. Give recipes using the following cooking methods

1.  Steaming         : Idiappam and Dhokla

2.  Pressure cooking : Plain   pulao   and vegetable kuruma

3.  Frying    : Bonda, French fries

4.  Roasting : Aval, Popcorn

5.  Boiling   : Soup, Porridge

III. Using the following ingredients for-mulate recipe with suitable cooking methods

Results and Discussion:

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