CATERINGCRAFTPRACTICE

SECONDTERMSCHEMEOFWORK
SS2
1. Revisionoflasttermsexamquestion
2. TestInterpretation
3. TestInterpretationContinues
4. Kitchenequipment
Definition,types/categoriesofvariouskitchenequipment-Large,mechanical,Small/utensils
5. Uses,careandmaintenanceofkitchenequipment
(a) Usesofvariouskitchenequipment
(b) Careandmaintenanceofvariouskitchenequipment
6. Cleaningofkitchenequipment
(a) Cleaningequipment,e.g.vim,ashesetc.
(b) Maintenanceofkitchenequipment-storage
7. Methodsofcooking:Boilinge.g.stock,soup,sauces
8. Roasting/Grilling,Babeque:fish,meatandpoultry
9. Practicaldemonstrationson
(a) stock,soup,sauces
(b) Roasting/Grilling,Babequeoffish,meatpoultryetc.
10. Cake–definition,types,methodsofmaking,etc.Baking:Cakemakinganddecoration
11. PracticaldemonstrationoncakemakinganddecorationonRoyalicing,Fondant,icingandButtericing
12. Revision
13. Examination

WEEKONE
TESTINTERPRETATION:INTRODUCTION
TestInterpretationistheabilityofthestudentstoreadtestquestionsverywell,understandthekeywordsandma
keanalysisofwhatisspecificallyrequiredofthem.Ininterpretingthetest,thestudentsshouldnotethefollowing
points:
 Choiceofdishes:SectionA
 Timeplan:SectionB

SectionA:Choiceofdishes
SectionAcomposesoftwocolumns:Disheschosenandchiefingredients/qty.
Pointstobenoted
 Thedishesshouldchosenmustbeinlinewiththetest
 Eachanswermusthaveanumberandaheading
 Ingredientsandtheirquantitiesshouldbestated.

SectionB:TimePlan
SectionCcomposesoftwocolumns:TimeandTasks.
Pointstonoted
 Thetotaltimeforthepreparationmustbethree(3)hours-usually9to12
 Dishestobeservedcoldaremadefirstwhiletheonestobeservedhotarepreparedlast.
 Dovetailingshouldbeincludedintheplani.e.twotasksthatcangotogethershouldbecombinedinorder
tomanagethetimewell.
 Cleaningandclearingshouldbestatedattheendofeachtaskandgeneralcleaningandclearingawayatth
eendofthecooking.
 Thetimeforeachtaskshouldnotbetooshortortoolong,adequatetimeshouldbeallocated.

EXAMPLES

TEST1:TheLocalGovernmentChairmanisvisitingyourschoolwithhisdeputytoinspectthenewlyequippedlabo
ratory
1. Prepareathreecoursemealfortheirentertainment
2. Setatabled’hôtecoverforthetwousingasilverservicemethodtoservethecompletemeal
3. Servealongwithachilledfruitdrinkfromthebar

Tointerprettheabovetestquestion,startwithsectionAandUnderstandthefollowing:threecoursemeal,tabled
’hôtecoverandsilverservice.

SECTIONA:CHOICEOFDISH
S/N DishesChosen ChiefIngredients/Qty
1a. Course1(Appertizer) Offalmeat=1/2kg
OffalPeppersoup Uzizaseed(Igbo)=1tsp
Scentleave=4broadleaves
Utazileave(Igbo)=4broadleaves
Drypepper=1/2tsp
Crayfish=1tbsp
Salt=totaste
Knorrcube=1
Water=3cups

Rice=½dericacup
Course2(Maindish) Chicken=2laps
b. Freshtomatoes=5largesize
ChickenJollofrice
Tintomatoes=1smalltin
Freshpepper=5bigsize
Onions=1bigbulb
Veg.oil=11/2cups
Knorrcube=2
Salt=Totaste
Water=4bigcups

Pineapple=¼whole
Watermelon=¼whole
Pawpaw=¼whole
Course3(Dessert) Sugar=2tbsp
c.
Fruitsalad Water=1cup

Fishplate=2
Fishknife=2
Fishfork=2
Sideplate=2
Tabled’hôtecover Sideknife=2
2a.
Napkin=2

Servicefork=1
Servicespoon=1
Foodplater=1
ServiceTray=1
Silverservice
b. Fromthebar

Fruitdrink
3. Pineappledrink
 SECTIONB:TIMEPLAN

TIME TASK
9.00-9.05am Wearingofapronanddisplayingofingredients
9.05–9.30am Chillingofpineappledrinkandcuttingoffruitsforfruitsalad
Preparationofsyrupforfruitsaladandclearing
9.30–9.45am MakingoffruitsaladandboilingofmeatChickenJollofrice
9.45–10.00am Makingofchickenjollofriceandclearing
Boilingofmeatforoffalpeppersoup
10.00–10.45am Makingofoffalpeppersoup
10.45–11.00am GeneralCleaningandclearingaway
11.00–11.30am Settingatabled’hotecover
11.30–11.45am Dishingandservingfoodwithsilverservice
11.45–11.50am
11.50–12.00noon

WEEK2:TESTINTERPRETATIONCONTINUES
Test2:Usingonlytheoven,1.Prepare,cookandservethreedifferentcakes
2.Prepareandserveadrinkwiththecake
3.Setabasiccoverusingatrayservicemethod

SECTIONA:CHOICEOFDISH
S/N DISHESCHOSEN CHIEFINGREDIENTS/QTY
1a. Cake1 Flour=200g
Queencakes Sugar=125g
Fat=125g
Flavour(vanilla)=2drops
Milk=1/4tin
Egg=2pes
Bakingpowder=1tsp

Flour=200g
b. Cake2 Sugar=125g
Marblecake Fat=125g
Flavour(vanilla)=2drops
Milk=¼tin
Egg=2pes
Bakingpowder=1tsp
Browny=4tsp

Flour=200g
Sugar=125g
Cake3 Oil=1cup
Carrotcake Flavour(vanilla)=2drops
c. Milk=¼tin
Egg=4pes
Bicarbonateofsoda=1tbsp
Pineapple=1smallwhole
 Carrot=10fingers
Cinnanmon=1tsp

Orangefruit=5wholesize
Sugar=2tbsp
Water=1cup
Drink
Orangedrink Jointknife=2pes
2. Jointfork=2pes
Sideplate=2pes
Sideknife=pes
Basiccover Napkin=2
Waterglass=2
3a. Wineglass=2

Tray=1

Trayservice

b.

SECTIONB:TIMEPLAN

TIME TASK
9.00-905am Wearingofapronanddisplayingofingredients
9.05–9.30am Preparationandmakingoforangedrink
9.30–945am Chillingoforangedrink,preparationofingredientsforquee
ncakesandclearing
9.45–10.00am Makingofqueencakes
10.00-10.20am BakingofqueencakesandpreparationofingredientsforMa
rblecakes
10.20–10.45am Makingofmarblecakes,cleaningandclearing
10.45–11.00am Bakingofmarblecakesandpreparationofingredientsforcar
rotcakes
Makingofcarrotcake
11.00–11.15am Bakingofcarrotcakesandgeneralcleaningandclearingawa
11.15–11.30am y
Settingabasiccover
11.30–11.45am Servingthecakewithtrayservice
11.45–12noon

Test3:Usingthreeconveniencefoodsandthreedifferentmethodsofcooking

1. Preparethreeinterestingdishes
2. Prepareastimulatingdrink
3. Setanalacartecoveranduseplateservicetoserveacompletemeal
 SECTIONA:CHOICEOFDISH

S/N DISHESCHOSEN INGREDIENTS/QTY

1.a. Dish1:frying Gizzard=1/2kg
Friedgizzard(frozengizzard) Veg.oil=1cooksspoon
Salt=totaste
Onion=1smallbulb
Knorrcube=½
Water=1cup

Dish2:Steaming Beans=½dericacup
b. MoiMoi(Beansflour) Veg.oil=½cookspoon
Crayfish=2tbsp
Freshpepper=3bigsize
Tartashe=3bigsize
Icedfish=½wholesize
Salt=totaste
Knorrcube=1
Water=3cups

Chicken=2laps
Rice=½dericacup
Dish3:Stewing Water=5cups
c. Chickenfriedrice(frozenchicken) Carrot=5fingers
Runnerbeans=5fingers
Liver=1/4kg
Sweetcorn=½tin
Springonion=1smallbunch
Veg.oil=3cookspoon
Salt=totaste
Knorrcube=1
Greenpepper=2bigsize

Coffeebag=2satches
Water=1cup
Sugar=2cubes
Milk=1tin
Stimulatingdrink
2. Coffee Sideplate=2
Sideknife=2

Jointplate=2
Alacartecover Servicetray=1
3.a.

Plateservice
b.
 a.

ASSIGNMENT:
UsingTest3,interpretesectionBKITCHENEQUIPMENT
AKitchenisreferredtoasthelaboratoryofthehome.KitchenEquipmentarematerialsweusetoperformsometa
skinthekitchen.
TypesofKitchenEquipment
Therearethreecategoriesofkitchenequipment
1. LargeEquipment:Thesearepiecesofequipmentthatoccupyfairlylargefloorspaceinthekitchen.Exam
plesaregascookers,electriccookers,steamers,sinkunits,cabinet,cupboardsandworkingsurface,hot
cupboard,bainmariesetc.
2. MechanicalEquipment:Thesearepiecesofequipmentthatareneededforsomebasickitchenoperatio
ns.Theyincludepotatopeeler,foodmixers,refrigerators,dishwasher,foodslicers,yampounder,meat
minceretc.
3. SmallEquipmentorUtensils:Thesearematerialsthatareeasilymovedaboutinthekitchen.Theyinclud
epots,pans,eggwhisks,knives,spoons,forks,ladle,colanderandsieves,bakingpans,rollingpins,flourd
redger,potatopeelersetc.
IMPORTANCEOFLABOURSAVINGDEVICESINTHEKITCHEN
 Itsavestimeandenergy
 Itiseconomicalandsavesfuel
FACTORSTOCONSIDERWHENCHOOSINGDEVICES
1. Simplicityandmaintenance:Buyequipmentthatisnotcomplicatedandeasytomaintain
2. Easyofoperation:Itshouldbeeasytomanipulate
3. Sizeofthefamily:Suitablesizefortherequirementofthefamily
4. Appearanceandefficiency:Chooseequipmentforitsefficiencyratherthanforitsattractiveness
5. Qualityanddurability:Buybestqualitythatcanbeaffordedandmaintainsdurability
Pointstoconsiderbeforebuyingsmallequipment
 Functionalityoftheequipment
 Qualityofequipment
 Equipmentthatiseasytocleanandrepair
 Equipmentthatiscomfortabletouse
Pointstoconsiderbeforebuyinglarge/heavyequipment
 Availabilityofmoney
 Availabilityofspace
 Functionalityofuse
FOODPROCESSINGMACHINES
Theseinclude:
Foodprocessors–
usedforalargenumberofmixingandchoppingjobs.Examplesblenders,speedmixers,gravityslicer,mashers,ic
ecreammakers,juicers
Boilers–
usedinboilingwaterespeciallyformakingteaandcoffeee.g.automaticboilers,pressureboilers,bulkboilersetc
Othersare:breadmakers,graters,chipper,pastamachine,poundingmachine,foodmixer,mortarandpestle.
UsesandCareofKitchenEquipment
1. Stove:Therearedifferenttypeswhichcanbeoperatedwithgas,electricity,kerosene,coalorfirewood.T
heyareusedforcookingwhiletheovensectionisusedforgrilling,roastingorbakinge.g.Range.
Care:Washorwipecleanwithapanafteruse.Applyalittlegreaseaftercleaning.
2. Boilingpans:Theymaybeheatedbygasorelectricityandareusedforboilingorstewinglargequantitieso
ffood
Care:Washthepanandlidwithmilddetergentsolutionandrinseproperlyafteruse.
3. HotcupboardandBainMarie:Usedforheatingplatesandservicedishesandforkeepingfoodhot.Itcanb
egas,electricityorsteamoperated.Thetopcanbeusedasservingcounters.Bain-
marieareopenwellsofwaterusedforkeepingfoodhot.
Care:Cleanthoroughlyafteruse.TurntheheatofffromBainmarieafteruseanddryafteruse.
4. GrillsandSalamander:Thegrillsorsalamandercanbeheatedbyeithergasorelectricity.Theyareusedfo
rgrillingtendercutsofmeat,chicken,andotherfooditems.
Care:TheSalamanderbarsanddrainingtraysshouldbecleanedregularlywithhotwatercontainingalittl
edetergentandproperlydried.
5. SinkUnits:Allwashingoperationstakeplacehere.Itcanbemadewithaluminium,metalorceramics
Care:Allpartsshouldbeclearedandrinsedafteruse.Occasionallyboilingwatershouldbepouredintoth
esinktoclearthedrains.
6. Refrigerators:Usedforpreservingraworcookedfooditemsandothermaterialsthatareeasilyperishabl
e.Hotfoodshouldnotbekeptinsidetherefrigerator.
Care:Donotopenthedoorfortoolongorelsewarmairwillenterthusgivingitadditionalwork.Defrostwe
ekly.Donotpackthefoodtogetherintherefrigerator.Atthefirstsignofanydefect,callaqualifiedservice
engineer.Sharpobjectshouldnotbeusedintherefrigerator.Cleanatregularintervals.
7. FoodMixers:Usedformixingpastry,beatingeggwhite,makingmayonnaise,choppingvegetablesand
meat
Care:Washanddryafteruse.Careshouldbetakentopreventrust.
8. FoodSlicersandChoppers:Usedforanykindofslicingoperation.TheChoppersareusedforchoppingor
dicingfooditemslikeonionsandspinach.
Care:Sharpenthebladeregularly.Cleananddrytheusedpartafteruse.Lubricatetherotatingjointsocca
sionally.
9. Mashers:Usedformashingfish,potatoesetc.
Care:Carefullyremoveparticlesoffoodfromtheequipment,washanddryproperlyafteruse.
10. Fryingpans:Usedforfrying.Provenewonesbeforeusewithsaltandcleanwithalittleoil.
 Care:Wash,dryandhangafteruse.
11. BakingSheetsandTins:Usedforbaking.
Care:Greasethetinwithoilorfattofacilitateeasyremovaloffooditems.Washwithsoapywateranddrya
ftereachuse.
12. Colander:Itisaperforatedbowlusedforstrainingvegetables.
Care:Wash,drain,wipeandstoreaftereachuse.
13. Cutleries:Thisincludesspoons,forks,knivesusedforeatingfood.
Care:Scrapeallfooditemsandwash,dryandstoreincutleryrack.Ifitisdry,soakinwaterbeforewashing.

FactorsToConsiderWhenChoosingKitchenEquipment

(a) Essentialityofneeds:Theneedwhethertheequipmentisrequiredtoimprovequalityandtimeoffoodpr
eparationistobeevaluated.
(b) (b)Moneyavailable:Buyequipmentthatisaffordableatthetimeanddurable
(c) (c)Performance:Equipmentshouldbeeasytooperateandthemanualeasytounderstand.
(a) Satisfactionofspecificneeds:Adetailedanalysisofspecificneedshouldbeconsidered
(b) Appearanceanddesign(f)Safetyandsanitation(g)Generalutilityvalue.
CleaningAgentsandAbrasives
Cleaningagentsarechemicalsthataidthewashingandcleaningofkitchenequipmentandutensils.Theyproduc
eacleanereffect.Thecommonlyusedcleaningagentinthekitchenissoap.Theyareusedforwashingutensilslike
pots,pans,plates,tablewareetc.
Abrasivesaresubstancesusedforgrindingorpolishingsurfacesinthekitchen,theyareusedforscouringorrubbi
ngoffdirtorstainsonequipmente.g.potsandpansthathavebeendarkenedorstainedbysmokeorsootorgalvani
zedbuckets.E.g.Vim,Ajaxetcorlocallymadee.g.finesand,woodash,groundeggshell,sandleaves(epin),ground
brokenchinawareetc.
Kitchencleaningequipment
Kitchencleaningequipmentarethematerialsandtoolsusedforcarryingoutcleaningpurposesinthekitchen.Th
eyincludebuckets,bowls,scrubbingbrushspongeetc.
Sponge:isusedforremovingstainswiththeadditionofsoaporabrasives.
Typesofsponge:Steelwool,IronspongeandNylon
MaterialsforMakingKitchenEquipment
a. Aluminium–forpots,pans,bakingtrays,platesandcups,measuringspoonsandcups
Care:washwithlightabrasivesandwarmwaterrinseanddry.
Effectofheat:Lightweight,lowresistanttoheatandmayburnfoodfaster
b. Ironforskillet
Care:Seasonbeforeuse.Washwithsoapandwarmwater,rinseanddry.Donotusedetergents
Effectofheat:Heavyweight,heatsslowlyandevenly
c. Enamelforpots,pans,platesandcups
 Care:Handlecarefullyasthecoatingschipsandcrackseasily.
Effectofheat:Theheavieronesarepoorconductorsofheatbutheatmoreslowlyandevenly.Thelightero
nesheatquicklybutunevenlyandfoodburnseasily,theyscorcheasily.
d. StainlessSteelforpots,pansandtrays
Care:Easytoclean,washwithwarmsoapywater,rinseanddry.
Effectofheat:Durablebuttheyarepoorconductorsofheat,thusthebottomofthepotsandfryingpansha
vealayerofcastaluminiumorcopper.
e. China:forplates,teacups,saucers,meatorfishplatters
Care:Handlewithextracaretopreventbreakage
Effectofheat:Preventdirectheatorprolongedheat.Theyarenotovenproofandmaycrackwithdirecthe
at.
f. Pyrexglass:foroventotablecasseroledishes,servingdishesandteacups.
Care:Donotputonwetsurfacewhenremovedfromoven
Effectofheat:Canwithstandheatandthisiswhytheyareusedforcasseroledishes
g. Plasticformixingbowls,washingupbowls,plates,cupsmeasuringcupsandspoons.
Care:Preventscratchingwhencleaning,donotputnearfireorhotsurface.
Effectofheat:meltswithheat.
h. Clay:forpots,casseroledishes,traditionalservingdishes.
Care:Roastorbakebeforeuse.Handlewithcaretopreventbreakage
Effectofheat:Poorconductorofheat.Heatslowlyandevenly.Maintainsheatlongeranddoesnotreact
withfoodchemical.
i. Woodenmaterialsforpastryandchoppingboards,rollingpins,stirringsticks,mortarandpestle.
Care:Washorscrubaccordingtothegrainofthewood.Rinseanddripdrybeforestoringinanairyplace.
Effectofheat:Poorconductorofheatanddoesnotreactwithfoodchemical.
Factorstoconsiderwhenselectingkitchenequipment
(a) Availabilityofmoneyorincome
(b) Thefamilysizei.e.howmanypeopletocookfor
(c) Thesizeofthekitchenandthecompositionofthefamily
(d) Durability,efficiency,reliabilityandeaseofcleaningoftheequipment
(e) Thenatureoffoodtobecooked
(f) Theconvenienceoftheusers
(g) Ifalidisrequired,theonechosenmusthaveawellfittinglid
(h) Avoidmaterialsthatwouldtarnishorchipoffeasily
(i) Handlesshouldbestrongtobearweightofthefullcontaineriflifted
(j) Handlesshouldbeheatresistantorinsulatedwithheatresistantmaterial
(k) Howexperiencedyouareatcooking

STOCK,SOUPANDSAUCES
STOCK
Stockisthejuiceextractedfrommeat,fish,poultry,vegetables,etc.afteralonggentlesimmering.Thegoodness,
flavorandnutrientsaredrawnintotheliquidaftersimmeringforalongtime.Theliquid(stock)isthefoundationof
soups,sauces,graviesetc
TypesofStock
a. Whitestock:Rawmeatybonesandchickenareusedforwhitestock.Examplesarewhitebeefstock(fond
ublanc),whitechickenstock(fondublancdevolaille)
b. Brownstock:rawmeatybones,chickenetcthathasbeenfriedorbrownintheovenareused.Examplesar
ebrownbeefstock(fondbrundeboeu),brownvealstock(fondbrundeveau),
Glaze
Aglazeisastockinwhichhighpercentageofwaterisremoved.Itisreducedtoastickyorgelatinousconsistencyby
boilingsteadily.Glazesareusedtoimproveflavorofapreparedsaucewhichmaytasteblandorlackinginstrength
.Theymayalsobeusedasbaseforsaucessuchasfishglazeforwhitewinesauce.
SOUP
Soupsareusuallyservedasappetizersi.e.firstcourseofmealservedtoaguest.
Classificationofsoups
Thetwomaingroupsorclassificationofsoupsare:
(i) Thicksoup(a)Brothsoup(b)Clearsoups/consomme
(ii) Thinsoup(a)puree(b)thickenedsoups(c)creamsoups

Broths:Theseareunclearedsoupsliquidinwhichmutton,beef,veal,rabbit,sheep’sheadorchickenhavebeenco
oked.Theyareusuallyservedhot.
Clearsoups:Thesearemadefromgoodstockandareclearedwithwhiteeggsarereferredtoasconsommé.Conso
mmemustbesparklingclear,theymanyvaryincolourfrompaletodeepgoldenbrownaccordingtothekindofme
atusedandtheyarealwaysgarnished.
Purees:Thesearevegetablesoups,thevegetablesareblendedormilledtogetapuree
Thickenedsoups:Thesearethickenedbyvariousaddedingredients,thechiefofwhichare:cerealfoodssuchasfl
our,cornflour,arrowroot,barleyorriceflour,semolinaorfinetapioca,whitebrownroux,kneadedbutterandflo
ur,eggyolkmixedwithcreamormilk.E.g.Veloute:Athicksoupmadefromwhitestockandaroux.Itisthickenedwi
thaliasonofyolksandcream
Creamsoups:Anythicksoup,whetherpureeorthickenedsoupmaybetermedacreamsoupifcreamhasbeenad
ded.

Clearsoup(Consomme)–4portions
Recipe:1litrewhiteorbrownbeefstock,200gchoppedormincedbeef,100gmixedvegetables(onions,carrot,ce
lery,leek),1egg(white),2pepperandbouquetgarni
Method
1. Mixthemincedbeef,eggwhiteandsaltintothestock
2. Addthechoppedvegetables,bouquetgarniandpepperandbringtoboil
3. Lowertheheatandsimmerfor1hour,strainandskim.
4. Servehotinasoupplate.
Carrotsoup
Recipe:1litrewhitestock,400gslicedcarrots,50gmargarine,50gleek,50gcelery,25gflour,1/2tbspTomatopur
ee,saltandpepper.
Method:
1. Cooktheslicedvegetablesinacoveredsaucepanwithoutcolour.
2. Mixtheflourandheatgentlywithoutcolouring
3. Mixinthetomatopuree,boil,addbouquetgarniandseason.
4. Simmer,skim,sieve,strainandre-boil
5. Correcttheseasoningandconsistency
6. Servecroutonsseparately
SAUCE
Asauceisaliquidusedineatingfood.Itistasty,palatable,smooth,glossyinappearance,definiteintaste.Sauceca
nbethickenedwith:roux,beurremanie,eggyolk,rice,cornflourorstarch,cream,vegetableandfruitpurees,butt
er,farinaceousproducts.etc.

Groupsofsimplesauces
a. Simplesauces/Basic-
Thesearesaucesfromwhichmanyothersaucesarederivedandthequalityofderivedsaucesdependsto
agreatextentonthequalityofthebasicsauce.
Examples:
1. Bechamel:madefromwhiterouxandmilke.g.onionsauce,parselysauce,mustardsauce,creamsaucee
tc.
2. Veloutesaucee.g.Ivorysauce,mushroomsauceetc.
3. Espagnole:
4. Demi–glace:combinationofsaucedemi-
glace(brownsauce)andbrownstocke.g.usedasabaseforbordelaisesauce,chasseursauce,sherrysauc
e,Italiansauce,Madeirasauceetc.
b. SaucesBasedonDemi–
Glace:Thiscategoryincludesallthesmallbrownsauceswhichhavedemiglaceasabaseandarefinished
withadditionalflavouringandgarnishesetc.
c. EggandButterSauces:Thisgroupincludesallthesaucesmadebytheprocessofemulsifyingeggsyolkan
dbutter
d. Coldsauces:ThiskindofsauceismadeupofmayonnaiseanditsderivativesmainlyEnglishinorigin.
e. Unclassified/
Miscellaneoussauces:Thiskindincludesallthesauceswhichdonotcomeunderthepreviousclassificati
onsmainlybecauseoftheindividualityoftheircolourorflavor.e.g.meatsauce,breadsauce,jamsauce.

RecipeforSauces
Whitesauce:Thisisthebasicwhitesaucemadefrommilkandawhiteroux
Recipe(4portions) Quantities
Margarine,oilorbutter 100g
 Flour 100g
Milk 1litre
Onion 1piece
Methods
1. Meltthemargarineorbutterinathickbottompan
2. Addtheflourandmix
3. Cookforafewminutesoveragentleheatwithoutcolouring
4. Removefromtheheattocool
5. Graduallyaddthewarmedmilkandstirtillsmooth
6. Addonionwithcloves
7. Removetheonionandpassthroughaconicalstrainers
8. Coverwithafilmofbutterormargarinetopreventaskinforming
BrownSauce:RecipeforBrownSauce(Espagnole)
Recipe(4portions) Quantities Recipe(4portions) Quantities
Drippingoil 50g Flour 60g
Tomatopuree 25g Brownstock 1litre
Carrot 100g Onion 100g
Celery 50g

Methods
1. Heatthedrippingoilinathickbottomedpan
2. Addtheflavor,cookoutslowlytoalightbrowncolourstirringfrequency
3. Coolandmixinthetomatopuree
4. Graduallymixintheboilingstock,bringtotheboilingpoint
5. Wash,peelandthoroughlycutthevegetables
6. Lightlybrowninalittlefatoroilinafryingpan
7. Drainoffthefatandaddtosauce
8. Simmergentlefor4–6hours,thenstrain
Saucesthickenedwithcornflouretc
Basicrecipe
1/2leveltbspcornflour,riceflour,custardpowderorflour,250mlliquid(waterormilkwithwater)½tbspsugaror
1/2tspofsaltandapinchofpepper
Method
1. Mixthestarchyingredientstoathinpastewithalittleofthecoldliquid
2. Bringtheremainingliquidtotheboil
3. Pourontothethinpastestirringallthetime
4. Returntothesaucepan,bringtotheboilandcontinueboilingfor2-3mins,stirringcontinuously
5. Addseasoningorsweetening.

Unclassifiedsauce
Tomatosauce
Recipe:250gstock,25gTomatopuree,10gflour,10gmargarine,50gcarrots,50gonions,25gcelery,½bayleaf,as
prigthyme,½clovegarlic,saltandpeppertotaste.
Method
1. Meltmargarineinasaucepanandaddthemirepoix.
2. Allowthemirepoixtobrown,thenaddflourandmixtillsandy.
3. Mixinthetomatopureeandcool
4. Addstockgradually,stirandboil
5. Addgarlic,simmer,correcttheseasoningandstrain
6. Servewithspaghetti,rizpillaf,boiledorfriedpotatoes
Itcanbeenrichedwitheggs,fish,meatsetc.

Currysauce(SauceKari)
Recipe:500mlstock,10gflour,10gcurrypowder,50gchoppedonions,25gchoppedapple,10gmargarine,5gto
matopuree.
Method
1. Gentlycookonionsandgarlicinmeltedmargarine
2. Mixinflourandcurrypowderuntilsandy
3. Mixinthetomatopureeandcool
4. Graduallyaddtheboilingstockandmixtoasmoothpaste
5. Itcanbeservedwithprawns,shrimps,eggs,vegetables,etc.

ROASTING,GRILLINGANDBARBECUEOFFISH,MEATANDPOULTRY

ROASTING

Roastingmeanscookingbyradiantheatonaspitofovenonalowtemperature.Thefoodissurroundedbyacurren
tofhotair.Whenfoodlikemeat,poultryorfisharebeingroasted,alittleamountoffatisusedtopreventthemfrom
dryingup.Foodmayberoastedinanovenwhichrequireslittleattentionorinaheavypotwithalidonanopenfirew
hichisaneasyandfastmethod.

Roastingisamethodofcookingfood:

- Inanopenpotoveraglowingfire,e.g.roastedgroundnuts
- Onagridoversmokelesscindersorcharcoal,e.g.roastedplantains
- Inhotashorsand,e.g.roastedsweetpotatoesorcassava
- Inalittleoilinapot(potroasting,e.g.chicken,wholepiecesofmeat)

Foodsuitableforroastingare

- Bettercutsofmeate.g.sirloinorribofbeef
- Poultryofallkindsifyoung
- Vegetablessuchaspotatoes,plantainetc.
- Maizeandyamcanalsoberoasted
GRILLING

Grillingisamethodofcookingunder,infrontof,oroveranopensmokelessfire.Itmayalsobedonebymeansofhea
tfromanelectricelementorgasburnerdirecteddownontothefood.Itisaquickmethodofcooking.Grillingismos
tlyusedformeatandfish.

Grillingisamethodofcookingoveradirectheat.Itcanbeoveranopencharcoalfireinacoalpot,overamudstoveor
heatedgrill.Topreparefoodwiththismethod,thegrillmustbeveryhot.Thefoodisbrushedwithfatandgrilledfor
afewminutesonbothsidestosealinthejuices.Lowertheheatandallowthefoodtocookthoroughlywithoutburn
ing.

Foodsuitableforgrillingare

- smallcutsofmeat,fillet,steak,lambandcutlets
- sausages,kidneys,liver,bacon,kebabs
- wholesomefish(e.g.herring,mackerel)orfilletsandcutletsoflargerfish
- tomatoes,mushrooms,tubers,plantains.

BARBECUING

Barbecuingistheprocessofcookingusingdryheat.Thedifferencebetweenbarbecueandgrillingiscookingdura
tionandthetypeofheatused.Grillingisgenerallydonequicklyovermoderate–to-
highdirectheatthatproducelittlesmoke,whilebarbecuingisdoneslowlyoverlow,indirectheatandthefoodisfl
avouredbythesmokingprocess.

Stepsinbarbecuingoffish

- Chooseyourfilletfish
- Cutitupintosmallerportion
- Seasonormarinatethefish
- Placeitskin-sidedownordiagonallyonthegrill.
- Flipthefish
- Cover,cookandcheckfordoneness

RAISINGAGENTS
Raisingorleaveningagentsaresubstancesthatproducegasinflourmixtureswhichcausethemtoriseandbecom
elighter,bigger,softerintextureandporousaftercooking.Theuseofaraisingagentisbasedontheprinciplethat‘
hot’airrisesandexpands.

Typesofraisingagents
Air,yeast,bakingpowder,creamoftartar,bicarbonateofsoda
Methodsofincorporationraisingagentsinflourmixtures
a. Mechanicalmethod:
 Bybeatingthemixtureasinthepreparationofbatterandpancakes
 Rubbingfatintoflourasinthepreparationofplaincakesorscones
  Rollingandenclosingfatasinthepreparationofflakypastry
 Siftingtheflourforcakemaking
 Creamingtogetherfatandsugarasinarichcake
 Whiskingeggsandsugarasinthemakingofspongemixtures
b. Physicalmethod
Steamproducedbywaterormilkinflourmixtures.Asthesteamattemptstoescapefromthemixture,the
mixturerisesasinmakingsteampuddings,moinmoin,flakyorpuffpastries
c. Chemicalraisingagent
 Bakingpowderproducescarbondioxideinflourmixtures.Carbondioxideactsaraisingagentbecauseit
expandswhenheated.
Bicarbonateofsoda+water+heat Carbondioxide+water+sodiumcarbonate
Bicarbonateofsoda+acid+heatCarbondioxide+water+tastelesssalt.
Bakingpowdercontainsanacidcreamoftartarortartaricacidandanalkalibicarbonateofsodawiththea
dditionofsomestarchyingredientssuchasriceflouralsoknownasfiller.
100gor50%creamoftartar
50gor25%bicarbonateofsoda
50gor25%riceflour(filler)
d. Biologicalmethod
 Productionofcarbondioxidethroughfermentationbyyeast
 Useofpalmwinetoleavenflourmixturessinceitcontainsyeaste.g.inmakingcakes,puddings,pastries,b
read,puff-puffetc.Itmakesthemappearspongyaftercooking.
FLOUR
Thetermflourreferstothepowderderivedfromgrounded/milledcereals,legumes,stem,tubersetc.
Typesofflourusedincookery
TheseincludeYamflour,cassavaflour,wheatflour,cornflour,plantainflour,sorghumflour,riceflour,cocoyamfl
ouretc.
Wheatflour
Thisisapowdersubstanceobtainedfromwheataftergrindingormilling.Theproportionofthewholegrainthatis
utilizedtomakeflourisknownastheextractionrate.Theflourthathasjustalittleofaleuronelayerwhilealltheoth
erlayersareretainedwithendospermisreferredtoashighextractionrateflourwhiletheoneinwhichalmostallth
eouterlayersoftheendospermhavebeenremovebeforethefinalmillingislowextractionrateflour.Thelowextr
actionrateflourcomparedwithhighextractionflourhavemorenutritivevalue.
Typesofwheatflour
Types Qualities
Wholewheatflour Containsallthenaturalconstituentsofwheatunaltered.Ca
nnotstandlongperiodofstorage
Allpurposeflour intermediatetobreadandcakeflourforallcookerypurpose
s
Instantblending granulartextureofuniformparticlesize,dustfree,disperses
quicklyincoldwater
Self–raisingflour Containssalt,ingredientsofbakingpowder.ItCanrisewitho
uttheadditionofraisingagents.Suitableforsconesandplain
cakes
 Cakeflour Lowproteincontentoftheuniformgranulation
Pastryflour Formakingpastries,cookies,etc.Madefromsoftwheat
Hardwheatflour Higherproteincontent,goodforbreadmaking
Softwheatflour hassofttalcum.Goodforcakes,pastries,cookies,andcracke
rs.
Compositeflour Mixturesoftwoormorefloursinspecificratio.Usedinbaking
.
FLOURMIXTURES
Flourmixturesandconfectioneryareproductsmadefromflourwiththeadditionofsomeotheringredients.Fore
nrichment,leaveningandenhancedflavoure.g.cake,bread,biscuitetc.
Cakes
Cakesaregroupedaccordingtotheamountoffatandsugarthatisusedwiththeflour.Whenhalforlessthanhalfth
efattoflourisusedthecakeis‘plain’.Cakesthathavemorethanhalfthefattoflourarecalled‘rich’cakes’.Therichn
essofacakedependsonthequantityoffatandeggtoflourused.Methodsofmakingcakes
Rubbinginmethod:Thefatisrubbedintotheflourwiththefinger-
tipsuntilthemixturelookslikefinebreadcrumbs.Itissuitableforsimplebuns,plaincakesandscones
Creamingmethod:Thefatandsugarofequalproportionsarebeatentogetheruntilcreamy.Itissuitableforquee
ncakes,richweddingandChristmascakes,plainbutterspongecakeslikeVictoriasandwichetc.
Whiskingmethod:Theeggandsugararewhiskedtogetheruntilthickandfrothy.Theflourisfoldedinlightly.Itisu
sedforplainspongecakes,swissrollsetc.Theyareverylightanddigestiblebecauseverylittleornofatisadded.
Meltingmethod:Thefatwiththesweeteningagents–
sugar,syruportreaclearemeltedtogether.Itissuitableforgingerbread

BasicRecipeformakingcakes
Ingrdts/Mtds Rubbingmtd Creamingmtd Whiskingmtd Meltingmtd
Flour 250g 200g 100g 450g
Sugar 100-125g 125g 120g 225g
Fat 100-125g 125g - 175g
Eggs 1-2 2eggs 4 1
Flavour 1-2drops 1-2drops 1-2drops 1drop
Milk 2-3tbsp 75ml - 300ml
Bakingpowder 1tbsp 1tsp 3-4tsp 1leveltbsp
Bicarbonateofsoda- - - 1leveltsp
Treacleorsyrup - - - 350g
Salt apinch apinch apinch 1tsp

Rulesforcakemaking
 Collectallapparatusneededbeforehand
 Greasecakepanswithsaltlessfat
 Prepareallingredientswellbeforemixingthem
 Siftflourandsalt(ifused),toremovelumpsandimpurities
 Usequalityingredients;eggsmustbefresh,flourshouldbedryandfreefromsmell
  Handlecakemixturelightlyandbeatinanupwarddirection
 Bakethecakeimmediatelythemixingiscompleteorthebakingpowdermaylosesomeofitsstrength
 Addliquidtoobtainthecorrectconsistency
 Constantopeningoftheovendoorslowersthetemperatureandcausescaketo‘fall’.Opentheovendoor
aslittleaspossible
 Donotmoveacakeuntilithasset.
Characteristicsofgoodcakes
Awellbakedcakeshould:
 Haveevenbrowncolourandfirmcrust
 Shrinkawayfromthesideofthetin
 Springbackquicklyafterithasbeenpressedgentlyonthetopwithafinger
 Comeoutcleanifacleantoothpick,sharpknifeorskewerisinsertedintothecentre
Bread
Breadisaflourmixtureandyeastisusedastheraisingagent.
Stepsinvolvedinbreadmaking
Creamingtheyeast:Mix(cream)theyeastandalittlesugaruntilitliquefies.
Settingthesponge:Sprinklealittleflourovertheyeastmixture,coverwithadampclothandputinawarmplacefor
someminutestoactivatetheyeast.
Mixingthedough:Mixthewholeingredientstoformanelasticdough
Kneading:Placedoughonaflouredpastryboardandknead.
Rising:Transferthekneaddoughintomixingbowlandcoverwithadampclothtopreventitfromformingaskin.Le
aveinawarmplaceforfermentationandrisingtotakeplace.
Shaping:Kneadthedoughagainforthreeminutes.Cutintodesiredsizesandshapesandputinthealreadygrease
dpansortrays.
Proving:Allowthedoughonthetraystorise.
Baking:Bakeinalreadypreheatedhotovenforthefirst15minutestokillandstopfurtheractionoftheyeast.Redu
cethetemperatureandallowtocookuntilgoldenbrown.
Pastries
Pastryisflourmixture.Theyareusedgenerallytopreparedesserts,accompanimentsandasmaindisheswheret
heyarefilledwithmeat,fish,poultryandalsoawayofusingleftoverfoods.Thetypeofpastrydependsonthefollo
wing:effectofingredientsonglutenformation,methodusedtoincorporatefatintoflour.

Typesofpastry
a. Suetpastry:thefatisfinelyshreddedorchopped
b. Shortcrustpastry:thefatisrubbedin
c. Roughpuffpastry:thefatisrolledintothemixture
d. Flakypastry:thefatisfoldedinsidethepastry
e. Hotwatercrust:thefatisaddedtotheflourandmeltedinboilingwater.
Rulesforpastrymaking
 Ingredientsandutensilsshouldbekeptcooltopreventmeltingthefatsincethiswouldinterferewiththe
waythefatwillreact,exceptforhotwatercrustpastry.
  Thepastryshouldbehandledverylightlysoastodevelopthegluten
 Thefatshouldnotbeover-rubbedintotheflour,otherwisethefatwillmelt
 Toomuchwatershouldnotbeaddedasthisdevelopsthegluten.
 Thepastryshouldberolledoutsmoothlyandevenly,usingshortevenstrokes
 Thepastryshouldbebakedinahotovenbecausethestarchgranuleshavetoruptureveryquicklytoabsor
bthemeltedfat.
Icingandfillings
Icingareusedtodecoratewhilefillingsareusedtofillcakes,biscuitsandpastries.Examplesoffillingsaremockcre
amandconfectioner’scustard.
Typesoficing
TheseincludesAlmondpaste(Marzipan),Royal,Butter,Glace,SugarpasteorfondantandChocolatefrosting

Glaceicing:Thisisthemixtureofwarmwaterandicingsugar.Itneedstimetodry,itdoesnotstorewellandshouldb
eusedquickly.
Buttericing:Thisisthemixtureofbutterormargarineandicingsugar.Thesecretisinthebeatingwhichgivesaligh
tfluffytexture.
Royalicing:Thisisthemixtureofeggwhiteandicingsugar.Itisfirm,smoothandglossy.Itneedsalotofbeatingfort
histobeachieved.Toimprovethewhitenessoficing,atinydropofbluecolouringmaybeaddedtotheicingwhencr
eaming.Vinegarorlemonjuicecanbeusedtomaketheicingtoholditspeak.
FondantIcing:Thisisformedwhengelatin,liquidglucose,glycerine(opt.)aredissolvedinwateroverawaterbath
,andmixtureaddedtothemixtureoficingsugarandcarboxylmethylcellulose(cmc).

RecipeforIcing
Royalicing
Recipe:450goficingsugar,3tbspgylcenne,2-3eggwhites,4tbsplemonjuice
Method
(i) Sievetheicingsugar(ii)Whisktheeggwhiteuntilfoamingbutnotstiff(iii)Graduallyaddtheicingsugar,be
atenwellinbetweentoproduceasoftwhiteicing(iv)Whilepouringicingoveracake,theicingshouldcoa
tthebackofthespoonandpourslowly(v)Icingshouldstandinsoftpeak
ButterIcing
Recipe:30gbutterorsoftmargarine,100gicingsugar
Method
(i) Sievetheicingsugar(ii)Softenthebutterbycreamingitinabowl(iii)Graduallyaddtheicingsugarbeaten
welltoproduceasmoothicing(iv)Add1teaspoonofwarmwatertosoftentheicingormoreifrequired(v)
Colourandaddflavorasrequiredifflavouredwithcoffeeorcocoa,dissolvethisinhotwaterfirsttoavoida
lumpyappearanceinthefinishedicing.

FondantIcing
Ingredients
1kgicingsugar,6tbspwater,3tbspliquidglucose,4tspgelatin,1tspglycerin(dependingontheweather)
Method
(i) Dissolvethegelatininwater(cold)andallowtoset(ii)Dissolveoverabathofhotwaterandaddglucosean
dglycerine(iii)Coolabit(iv)Dividesievedicingsugarintotwobowls(v)Makeawellinthecentreofoneoft
hebowlsofsiftedicingsugar(vi)Pourinthegelatincooledmixture(vii)Mixintheicingsugarverywell,addi
ngfromotherbowl(viii)Kneadonasurface,dustingwithremainingicingsugarfromotherbowlONLY,un
tilthefondantisfreefromthesurfaceandnotsticky(ix)Wrapinanylontillneeded.