1.4 Methods of Cooking

• Reasons for cooking food
• Food preparation processes (cleaning, cutting, mixing, kneading, etc.)
• Moist-heat methods: boiling, stewing, steaming, poaching
• Fat/dry-heat methods: frying, roasting, grilling, baking
• General rules, advantages and disadvantages of each method

• classify methods of cooking food
• cook food using different methods
• adopt the use of different methods of cooking food

“Why is knowledge on methods of cooking important?”

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1. Methods of cooking
   40 min · 1 practice tasks · quiz
   Why we cook food, how food is prepared, and the classification of cooking methods - moist heat, dry heat and cooking in fat - with the rules, advantages and disadvantages of each.
2. Preparing food before cooking
   40 min · 1 practice tasks · quiz
   Cleaning, peeling, cutting to even size, mixing and kneading - the processes that make every cooking method work evenly and safely.
3. Moist-heat cooking methods
   40 min · 1 practice tasks · quiz
   How water or steam carries heat in boiling, stewing, steaming and poaching, with the shared rules, advantages and disadvantages.
4. Boiling food
   40 min · 1 practice tasks · quiz
   Boiling and simmering in a sufuria: rules, Kenyan foods, advantages, disadvantages and how to keep the goodness in the pot.
5. Stewing food
   40 min · 1 practice tasks · quiz
   Slow cooking in a little liquid under a lid: how stew tenderises cheap cuts, keeps flavour in the sauce, and suits ndengu, beans and meat.
6. Steaming food
   40 min · 1 practice tasks · quiz
   Cooking in steam above boiling water so vegetables and fish stay moist and keep more vitamins, using a colander, plate or banana leaves.
7. Poaching food
   40 min · 1 practice tasks · quiz
   Gentle simmering for delicate foods such as eggs and fish, with rules that stop the food breaking up.
8. Dry-heat cooking methods
   40 min · 1 practice tasks · quiz
   How hot air or a flame cooks food in roasting, grilling and baking, with the shared flavour, fat and burn rules of the dry-heat group.
9. Roasting food
   40 min · 1 practice tasks · quiz
   Cooking with heat around the food in an oven, over a fire or in hot ashes, including chicken, maize and the rules that stop it drying.
10. Grilling food
    40 min · 1 practice tasks · quiz
    Cooking by direct heat on a grid over charcoal or under a grill: nyama choma, fish and maize, with fat dripping away and flare-up safety.
11. Baking food
    40 min · 1 practice tasks · quiz
    Enclosed dry heat in an oven or a lidded sufuria on a jiko: bread, cakes and the rules that keep the heat even.
12. Frying food
    40 min · 1 practice tasks · quiz
    Shallow, deep and stir-frying in hot fat: chapati, mandazi, chips and sukuma, with fire rules and why oil is not water.
13. How cooking methods affect nutrients
    40 min · 1 practice tasks · quiz
    What boiling, steaming, frying and dry heat do to vitamins, protein, starch and fat, and how to cook so food stays nourishing as well as safe.
14. Cooking in a Kenyan kitchen: jiko, sufuria and choosing a method
    40 min · 1 practice tasks · quiz
    Matching boiling, steaming, frying, roasting, baking and grilling to the jiko, gas cooker or three-stone fire, with fuel-saving, safety and teamwork.