Back to: Home Economics Primary 5
Welcome to class. We will be finding out more common methods of cooking food.
COMMON METHODS OF COOKING FOODS
Frying
This is a method of cooking food in hot oil. E.g. fish, meat, beans cake, potatoes, yam, egg, plantain, etc.
There are two methods of frying: Deep and shallow frying
Shallow frying: The food is fried in a little oil or fat e.g. pan cake egg etc.
Deep frying: The food is fried in plenty of oil or fat e.g. bean cake, chin-chin etc.
Advantages:
- It is a quick method of cooking
- Very tasty and flavoured/flavourful
Disadvantages
- It requires careful and constant attention
- They are not suitable for cooking for invalid and Aged
Stewing: It is a method of cooking food slowly or at a low heat in small quantity of water in a covered pot for a long time. It is commonly used for making soups. It is cooking food in light sauce. The food and the ingredients are put together in a pot and cooked.
Examples of Food that can be Stewed
- Meat
- Rice
- Cereal
- Yam
- Vegetables
- Fish
- Beans
Advantages
- Food nutrients are retained in sewing liquid
- Flavour of foods are retained
Disadvantages
- It is a long and slow method of cooking
- It requires longer time than boiling
QUIZ
- What is frying?
- List four examples of food that can be stewed.
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