Prepare dishes using basic

methods of cookery
SITHCCC005
 Introduction
The principles and methods of cookery are the foundation for all professional chefs,
if they are mastered; any recipe from any culture can be prepared to an acceptable
standard.

A principle or method of cookery is the definition given to a cooking process that is

individual and unique. All cooking of food can be classified according to one of the
principles of cookery; often these principles are used in their own right, or
combined to provide a variety of tastes and textures.

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 Methods of heating and their properties
Conduction is the passage of heat through a solid, or from one solid to another,
provided they are in contact (e.g. a saucepan on a hot plate). Metals are good
conductors of heat.
 
Convection is the passage of heat through liquids and gases. For example, when
water is heated in a saucepan, the water at the bottom is heated first. It rises to the
top because it is lighter and the heavier cold water takes its place at the bottom of
the pan.
 
Radiation is the passage of heat in straight rays from a hot object. Any object in the
path of the rays becomes hot (e.g. gas and electric grills).

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 Mise en Place
 
Mise en place literally translated from the French means ‘to
set in place’ or ‘everything in place’.
 
In cooking the term is used to describe the preparation done
before starting the actual cooking process.
 
In most circumstances a cook will make a Mise en Place list
at the start of their shift and then rank that list in order of
priority and efficiency, then get on with the job.
 
Mise en place for menu items may be to fully wash and
prepare lettuces, cook terrines, cut garnishes, marinade
meats or prepare desserts.

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 The ‘Standard Recipe’
The main purpose for using standard recipes is to:
 
•Maintain a consistent quality in food production.
•Record the food cost for each menu item.
•Control the portion size.
•Establish the food cost percentage for each menu item.
•Write accurate food orders.
•Assist in the training of new staff.

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 Standard recipe cards
A standard recipe card forms the basis of a kitchen quality control program. It helps
ensure that each cook prepares each dish in the same way, giving a consistency of
flavour and presentation.

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 Before using equipment
Things to look out for:
 
•Safety features and safety guards.
•Electrical cords and in good condition and not damaged
•Does the equipment look in good condition?
•Temperate adjustments.
•Timers.
•Size suits what cooking you are planning.
•Water and energy use.
•Who else in the kitchen needs that equipment
•Is the equipment clean and sanitised ready for use?
•Are the blades sharp?

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 Portion control
Menu items can be quantified by using the following measuring methods:
 
•Weight is normally expressed in grams (g) and is usually used to measure portions
for items such as fish, meat, poultry, and vegetables.

•Volume is used to measure liquid type items such as soup, juices, cocktail, spirits;
expression is usually in millilitres (ml).

•Count items such as eggs, asparagus, ice cream scoops, chops or bacon are
examples of ingredients that are counted.

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 Boiling, simmering and blanching
Boiling: Boiling is the principle of cookery in which food is completely immersed in
liquid and cooked at boiling point (100ºC).

Simmering: Simmering is gently boiling at a temperature of 95ºC to 98ºC.

Blanching: Blanching is the process by which food is placed in rapidly boiling water
for a very short time. Cold water or boiling water can be used for blanching.

Foods suitable for boiling, simmering and blanching:

•Farinaceous foods
•Stocks, sauces and soups
•Cured meats
•Green vegetables
•Fish
•Crustaceans

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 Common problems
There are some common problems associated with the boiling process. These
may include:
 
•Overcooking.
•Undercooking.
•Not enough water to boil or blanch foods.
•Not maintaining a suitable heat so food takes longer to cook and discolours.
•Stocks may become cloudy if boiled to quickly and flavour will be impaired.

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 Preparation and cooking of rice
Most varieties of white rice must be washed before cooking. Washing ensures that
the loose starch, a white powder, is removed.

If it is not washed, the rice grains are more likely to stick together. Rice should be
washed with plenty of clean water until the water runs clear.
 
Which method you select to cook rice depends on the type of rice. It is always best
to follow the manufacturer’s instructions. There are two common methods of
cooking rice:
 
•The absorption method.
•The boiling method.

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 Poaching
Poaching involves immersing food in barely simmering water, usually salted water
or stock. The temperature of the poaching liquid is maintained at 93ºC to 95ºC,
which is just below simmering temperature.

Poaching liquids

•Court bouillon
•Stocks
•Stock syrups

Foods suitable for poaching:

 
•Meat, offal and poultry
•Eggs
•Seafood
•Fruit

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 Common problems
Common problems associated with poaching may include:

•Fish having a rubbery texture, due to the poaching temperature being too
high.
•Food discolours or breaks up, due to a too high temperature.
•Eggs sticking to the bottom of the pan, due to the temperature of the water
being too low.
•Fruit discolours after peeling by not being completely submerged in stock
syrup.

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 Braising
Braising is the principle of cookery where food is half covered with an
appropriate liquid and cooked slowly in a tightly lidded container. The food
is usually left in large pieces, which are carved before serving.

Additional techniques

•Larding
•Trussing
•Marinades

Foods suitable for braising

 
•Meat and offal
•Poultry and feathered game
•Vegetables

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 Common problems
Common problems associated with braising include, loss of liquid due to too high
temperature or lid not on properly, the meat has shrunk during cooking due to oven
too hot or cooked for too long.

Brassiere
The size of the pan is important. There should be a correct proportion between the
amount of food and the size of the pan. In other words, the pan should not be too
small or too large for the amount of food.

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 Stewing
Stewing is the principle of cookery where the food is completely covered with liquid
while it is cooking. The long cooking process gives a concentrated flavour to the
food and the sauce, which are served together as a complete dish.

Traditional stews
 
•Blanquette •Beef Bourguignon
•Bouillabaisse •Matelot
•Civet •Navarin
•Fricassee •Ragout
•Goulash •Salmis

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 Common problems
 
•Stewing is a long, slow cooking process to tenderise the meat so if the meat is not
tender then the stew need further cooking.
•As the stewing process is being carried out impurities and scum will raise to the
cooking surface. This needs to be skimmed off the retain good flavour reduce
surface fat.
•A lack of colour will be the result of not browning the meat and mirepoix
sufficiently and/or using a poorly coloured stock.

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 Activity 1
 
Name or describe two boiled dishes, two poached dishes, two stewed dishes and two
braised dishes

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 Steaming
Steaming is the principle of cookery where food is cooked by steam, either at
atmospheric or high pressure. In steaming, a smaller amount of liquid is used than in
boiling. The food to be steamed is suspended above the liquid.

Foods suitable for steaming include:

•Poultry — Any type, whole or portioned.

•Vegetables — Most vegetables, but take care not to overcook.
•Seafood — Any type, whole or portioned.
•Puddings — Sponge puddings.

Utensils and equipment

 
•Combi Steamers
•Atmospheric steamer

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 Safety points
 
•The temperature of steam is higher than that of boiling water, equipment must be
used correctly and with care.
•When operating pressure steam doors, or lids, allow time for the inside pressure to
reduce to a safe level before opening the unit.
•Stand at the hinged side of the doors of steaming cabinets when opening them.
•To reduce the pressure in a pressure cooker, remove it from the heat source and
remove safety valve. For immediate reduction of pressure in a portable steamer,
place it under cold running water with the safety valve removed until steam is no
longer apparent.
•Always wash or wipe out steamer cabinets after use.
•Check safety valves regularly for blockages or corrosion.

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 Activity 2
 
Name or describe two steamed dishes

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 Microwaving
Microwaving is the principle of cookery in which energy
is transferred to the food by electro-magnetic radiation.

Microwave ovens can be used for cooking raw food,

reheating cooked food and for defrosting frozen food.

Microwave ovens cook with radiation, but it is not the

same as radiated heat, which is used in, for example,
grilling.

The microwaves heat the food by penetrating it and very

rapidly moving the molecules of water within the food.
This causes heat by friction which cooks, or reheats,
food.

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 Points to remember for microwaving
 
•Before you begin, become familiar with the workings of the oven and the
manufacturer’s instructions for use.
•Make sure large pieces of food are thoroughly defrosted.
•If necessary, cover or protect the food to prevent it drying out or splashing.
•Select the appropriate power setting and time.
•The items which take the longest to cook should be put in first.
•Arrange the food evenly in the cooking compartment. Place thicker items towards
the outside edge where they will receive maximum exposure to the waves.
•If the food needs stirring during cooking, remember to switch on the energy source
again after you have closed the door.

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 Safety Points
 
•Keep all metals out of microwave ovens to avoid sparking and arcing.
•Follow the manufacturer’s instructions on operating and cleaning procedures.
•Ovens in commercial use should be serviced and tested every six to twelve months.
•Never slam the oven doors or allow anything to cover the vents.
•Position the oven at least an arm’s length away from yourself and other workers.
•Pierce or prick the skin or shell of tomatoes, apples, peaches, whole eggs and egg
yolks before microwaving. The build-up of pressure caused by the water molecules
turning to steam will cause the skin or shell to burst and the food will splatter.

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 Foods suitable for microwaving
 
Microwaving is most suitable for foods that cook quickly and at a fixed
temperature.

Foods that contain a substantial amount of water and are cooked once they have
reached a certain temperature are suitable for microwaving.

Many vegetables are suitable for microwaving, especially if they have a high
water content.

Green vegetables stay green because of the short cooking time. Most of the
vitamins are retained because the cooking time is short and little water is used.
 
Fruit, fish and shellfish are high in water, so are quite suitable for microwaving.

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 Deep frying
Deep frying is the principle of cookery where food is cooked by total immersion
in hot fat or oil.

Foods suitable for Deep Frying: poultry, meats, fish, vegetables, potatoes,
cheese, yeast goods, fruit and even ice-cream can be deep fried.

Batters and coatings

Most deep fried items need to be coated with either a batter or a dried coating to
seal in the juices.
 
Types of coatings

•Wet coatings.
•Dry coatings.

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 Points to remember when deep frying
•Season the food before coating.
•Shake or drain off excess coating before frying.
•There must be a sufficient level of fat in the pan.
•The temperature must be hot enough to seal the food as soon as it is put into the
fat.
•If the fat temperature is too high, excessive colouring can occur and the final
product may not be cooked through.
•Keep a spider and frying basket on hand as a safety measure.

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 •If too much food is put into the deep fryer at once, it may overflow, or the
temperature of the fat will drop.
•Using a basket, carefully lower the food into the fat.
•Drain the food well on absorbent paper after frying.
•Turn the deep fryer down to a holding or stand-by temperature of 90ºC to 100ºC
between uses.
•Allow the fat to recover heat before adding the next batch of food.
•Frozen crumbed food should not be defrosted before frying.

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 Safety points
 
•Fat should not be allowed to smoke.
•Never put a lid on a deep fryer during cooking.
•Do not use old fat; it may bubble over and start a fire.
•Do not overfill or overload a deep fryer.
•Do not operate a deep fryer at excessively high temperatures.
•Avoid sudden movements when using a deep fryer.
•Place food carefully into the hot fat, away from your body.
•Avoid placing your hands, arms or face directly over a deep fryer.
•Wet foods must be dried before putting them into the fat.
•Strain fat after use, but always allow it to cool first.
•When filling a fryer, check that the drain valve is closed.
•Never leave a pan of hot fat or oil unattended.

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 Fire
 
One of the biggest dangers from a deep fryer is if the fat catches fire. A broken
thermostat on a deep fryer can lead to the oil overheating and catching fire.

NEVER EVER add water onto an oil fire. It will blow up and spray hot oil and
fire over the whole kitchen. This is one of the dangerous things that can happen
in a kitchen.

Try to turn off the power or gas to stop further heating and try to cover the fire
with a metal lid or a special fire extinguisher suitable for an oil fire; most are not
suitable.

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 Care of the frying medium
•Use a spider or skimmer to remove floating particles.
•Filter the fat daily after service.
•Maintain the correct level of fat as indicated on the unit.
•Do not add suet or home-rendered fats.
•Salt will break down the fat.
•Change fat when it is no longer serviceable.
•To avoid oxidisation, store fats in airtight containers in a cool place.
•Always replace covers on cooled deep fryers.
•The most common cause of fat breakdown is the caramelisation and
carbonation of starches and sugars from accumulated food particles.
•The way to avoid fat breakdown is to filter it regularly to remove food particles.

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 Common problems
 
•Food can easily become burnt if the oil is too hot.
•A very fast form of cooking so it is easy to overcook the food if it is in the oil
for too long.
•If the oil is not hot enough the food will absorb the oil and become soggy.
•If too much food is added to the oil all at once, the oil loses its temperature and
the food becomes soggy by absorbing the oil.

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 Baking
Baking is the principle of cookery in which food is subjected to the action of dry
heat in an oven.

Foods suitable for baking

 
Cakes, pastries, pies, sausage rolls and bread items are the most common baked
goods. Fish, meat, vegetables and fruit are also suitable.

Blind baking
 
Some pastry items are blind-baked in a hot oven to pre-cook them before filling
and further cooking, or filling without further cooking. Yeast items are placed in
a hot oven to inhibit the yeast growth.

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 Common problems
 
•Overcooking baked items make them very dry.
•Many baked items such as bread, cakes and pastries require you to stick closely
to the recipes and carefully measure ingredients.
•If the oven is too hot, then the item may burn on the outside before it is cooked
in the middle.
•The temperate in an oven may vary slightly from the gauges or temperature dial
on the oven, resulting in an oven that is too hot or too cold. It’s like each oven
has its own personality.

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 Roasting
Roasting and spit roasting refers to the principle of cookery in which food is
cooked in an oven or while it is rotating on a spit.

Spit roasting is perhaps the oldest method of cookery. All that was needed was a
joint of meat, a fire and a means of suspending and turning the meat above the
fire.

Pot roasting (poeler) is a gentler form of roasting because the food is initially
enclosed in a container and not subjected to high, direct heat for as long as in
roasting.

Slow roasting is when food is roasted over a long period of time in specially
designed ovens.

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 Activity 3
 
Name or describe two roast dishes

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 For roasting

•Use only good quality, tender meat, poultry, game and vegetables.
•Season all items before roasting.
•Roast vegetables should be sealed in hot fat at the beginning.
•Raise the joints of meat off the bottom of the roasting tray to stop them from
frying in the melted fat.
•Preheat the oven to approximately 220ºC. The heat is then reduced to 180ºC.
•Baste the meat regularly throughout the cooking time.
•Some drier or very lean meats may need larding, and poultry and feathered
game may need barding with pork back fat to add moisture.
•When the item is cooked, remove it from the pot, deglaze the residue and make
a sauce.
•Rest the meat before carving.
•Slice the roast as close to time of service as possible.

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 For spit roasting
 
•Use large joints or whole animals.
•Secure the meat to prevent it from slipping.
•Seal the meat with a high temperature, then reduce and control the temperature
to ensure even cooking.
•Take care when basting the meat that the fat does not drip into the heat source.
•Make sure the meat is not too heavy for the spit and that the spit can rotate
freely.
•The cooking time depends on how fast the meat is rotated, how close it is to the
heat and how fierce the heat is.
•Ideally, the heat source should be located at the side of the meat with a drip pan
underneath the meat.

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 For pot roasting
 
•Use no liquid.
•Choose a pot of a relevant size of the meat.
•Use a lid for the initial two-thirds of the cooking process.
•Use butter as a basting agent to provide colour during the browning process and
to improve the flavour.
•Sit the meat on a mirepoix. For a stronger flavour, add bacon trimmings and
thyme to the mirepoix.
•Baste the meat regularly.
•When the item is cooked, remove it from the pot, deglaze the residue and make
a sauce.

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 Testing for the ‘Degree of Doneness’
Degree of doneness French Term Internal
temperature of meat

Rare Bleu 52ºC red meat only

Medium rare Saignant 55ºC red meat only

Medium A Point 60ºC red meat only

Well done Bien cuit 70ºC red meat

77ºC Veal and lamb
85ºC Pork and poultry

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 Weight loss during cooking
Degree of doneness Cooked weight Loss

Raw 1.00 kg

Very rare 0.85 kg 0.15kg 15%

Medium rare 0.80 kg 0.20kg 20%

Medium 0.75kg 0.25kg 25%

Well done 0.70kg 0.30kg 30%

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 Utensils and equipment
For roasting, you will need items such as a meat thermometer, roasting pans and
racks, ladles, spoons and meat forks, carving knives and boards and a carving
trolley.

Choose roasting pans that have low sides so that moisture vapour does not
collect around the roast.

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 Grilling, broiling and barbequing
Grilling is the principle of cookery where food is cooked by radiated heat
directed from above or below the food.

Broiling is an American term which refers to food being grilled under a

salamander.

Gratinating refers to the process of browning or glazing a cooked dish under a

salamander or in a very hot oven.

Trellising refers to the marking of meat by searing or cutting a trellis or lattice

pattern onto the surface.

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 Points to remember for grilling
•Choose only small items to grill, not whole joints of meat.
•Choose good quality, tender foods.
•Brush the food with oil and season prior to grilling. Fish must be seasoned,
floured and oiled to prevent it sticking to the grill plate.
•The grill plates and grill bars must be spotlessly clean and lightly oiled to
prevent food sticking.
•The heat must be fierce to allow the food to seal and colour instantly.
•Use tongs rather than forks to turn the food.
•Grilled food should not be finished off in the oven because this will change the
cookery principle to roasting and the texture and flavour of the food will not be
typical of grilled food.

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 Foods suitable for grilling

•Whole, small round fish, flat fish and fillets.

•Ham and bacon slices.
•Tomatoes and pineapple rings.
•Au gratin dishes (e.g. Cauliflower Mornay).

Foods suitable for grilling on grill plates or bars include:

 
•Pork cutlets and medallions.
•Lamb chops.
•Beef sirloin steaks, T-bones and beef tournedos.
•Baby chicken.
•Whole, small round fish, flat fish and fillets.
•Ham steaks.
•Bacon.
•Liver and kidney.
•Mushrooms, eggplant and zucchini.
•Tomatoes, onion and capsicum.

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 Shallow frying
Shallow frying is the principle of cookery where food is cooked in a small amount
of fat in a pan or wok. This principle includes pan frying, sautéing and stir frying.
 
Pan frying is where food is cooked in a small amount of fat and turned with tongs
or a spatula.
 
Sautéing is where food is tossed in a small amount of hot fat to colour the food
evenly during cooking. It also refers to the sealing and colouring of meat for a
stew.
 
Stir frying refers to the technique of frying food very lightly in a small amount of
oil over a medium to high heat

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 Activity 4
 
Identify the main method of cookery for the following dishes

Baklava

Lamb Shank

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 Foods suitable for Shallow Frying
Tender food items are suitable for this method. For example:

•Schnitzel
•Medallions of meat
•Cutlets
•Fish fillets
•Seafood.
•Fish
•Most vegetables.

Tougher cuts of meat can be used if they are minced or chopped fine and formed
into a range of products such as hamburgers.

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 The Frying medium
 
The frying medium can be oil, dripping, lard or clarified butter. Clarified butter
(ghee) is ideal for this principle of cookery as it provides a fine flavour.

When shallow frying use just enough fat to:

 
•Prevent the food from sticking to the cooking surface.
•Prevent dry foods from burning.
•Allow the food to be moved and turned as necessary.
•Ensure that the heat is distributed to all surfaces of the food.

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 Sous vide
Sous Vide cooking is the process of cooking food that has been sealed in airtight
plastic bags by heating the bag in hot water. The hotter the temperature and the
longer the time, the more bacteria are killed. Cooking at lower temperatures may
be safe if cooked for longer periods.

Sous Vide machine: A small machine such as this is used to remove the air from
the bag and then seal the bag.
 
Sous Vide bags: Food is sealed in the plastic bags complete with seasonings, oil,
butter and flavour ingredients.
 
Sous Vide water bath: A sous vide water bath is capable of holding water at a set
temperature and is used for low temperature cooking where the food has undergone
a Sous Vide.

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 Visual presentation
• Fat
• Colour
• Aroma
• Flavour
• Texture
• Sound
• Temperature
• Patterns

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 Garnishes
 
Food garnishes are decorations (raw and cooked) added for colour contrast and
to provide visual appeal and flavour. Not only should garnishes be edible, but
appropriate for a particular dish.

Crockery

The choice of plates and crockery is of vital importance in the presentation of

food. Most food looks good on classical white plates but a wide variety of
shapes, styles and colours are available.

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 Work schedules
 
A work schedule is similar to a job checklist, but with timing and importance. A
work schedule will stipulate what tasks are to be done first, second, third ….
Last. It may also give times when each task is to be done and how long each
task will take.

Costs and yield

Knowing the portion cost of each dessert on the menu is very important as the
object of a restaurant is to make a profit. Traditionally desserts have a high
profit margin and help increase profits.

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 Wastage control
In food preparation, this can be achieved by:
 
•Keep a close eye on the bookings, so you do not over produce.
•Maintaining high standards of personal hygiene and kitchen hygiene.
•Not preparing more than required, having to discard the rest.
•Purchasing good quality produce which requires only minimal preparation thus
reducing wastage. If inferior produce is purchased, excessive wastage occurs when
items have to be heavily trimmed to achieve, a state suitable for consumption.
•Maintaining correct methods of storage for prepared and unprepared food.
•Minimising or eliminating careless preparation techniques which can result in
wasted food.

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 Using quality trimmings
•Only use good quality fresh ingredients, don’t use old or rubbish food.
•Only use trimming that have been hygienically handled and stored.
•Canapés are especially useful for using trimmings.
•Small pieces of lettuce can be used as a base on canapés.
•Sandwich fillings also are good uses for trimmings.
•Some trimmings can be pureed and used as a puree.
•Some trimmings also make good garnishes.
•Small pieces of vegetable trimmings can be used in salads.
•Small pieces of cheese can be used on canapés.
•Trimming can be used in items such as spring rolls or samosas.
•Trimming can also be used as an antipasti item.
•Trimming can be used in a sauce to fill Vol au Vents.

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 The Danger Zone
This is the temperature zone where:
 
•Bacteria will survive.
•Bacteria will grow rapidly in large numbers.

The 2-hour/4-hour rule

•For a total of less than 2 hours; must be refrigerated or used immediately.
•For a total of longer than 2 hours but less than 4 hours; must be used immediately;
or
•For a total of 4 hours or longer; must be thrown out.
 

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 Cross Contamination
 
Cross contamination is the transfer of one or more contaminants, chemical,
physical or microbiological, from one food or area to another food or area.

Whenever there is a change in products there must be a full cleaning and sanitising
process to avoid cross contamination.
 
Colour coded chopping boards help prevent cross contamination by each colour
being used for a particular product.

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 Washing hands
 
Hands should be washed properly using:
 
•Warm - Hot Water.
•Anti-bacterial soap.
•Rub together to lather.
•Rinse thoroughly.
•Dry thoroughly using a hand dryer or single use towel.
•Never use your apron or t-towel to dry your hands.

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 Cleaning and Sanitising
 
Cleaning: This is when we clean equipment to remove visible dirt, dust and food
scraps. To do this we use a detergent.
 
Sanitising: This involves reducing the number of micro-organisms by killing them
and controlling their growth.
 
Detergents and Sanitisers
 
Detergents: Detergents are chemicals designed to lift food, grease and dirt; they
also help wash away micro-organisms but do not kill them

Sanitisers: Sanitisers are agents designed to kill or control the growth of micro-
organisms.

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 Stock rotation
The prevailing golden rule is ‘rotate stock’. This means that the oldest stock will be
used first (first in, first out). It is important to maintain correct store procedures to
assist in maintaining product shelf life and minimise food spoilage.

Food Labels
 
Some food such as cans, milk and packets of food already have food labels and use
by dates on the food. However, when you prepare food in a kitchen is usually no
longer has the original labels to show you a use by or production date.

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 Breads and cereals
Foods Breads, rice, breakfast cereals, wheat products, grains, pasta and potatoes.

Nutrients Carbohydrates, B group vitamins, fibre, minerals, proteins.

Good Practices Whole grain or whole meal foods are much healthier than refined white foods as they
contain much more nutrition and fibre than processed white foods.

Bad Practices White bread, fatty sauces such as cream on pasta, deep fried potato.

Fruit and vegetables

Foods Apples, oranges, carrots, broccoli, cauliflower, peas, beans, melons, berries,
pumpkin, spinach, tomatoes, mushrooms, celery, peaches apricots etc.

Nutrients Vitamins A, C, minerals, fibre, carbohydrates.

Good Practices Eating a variety of colours and a variety of foods gives you a variety of
vitamins and minerals. Raw fruit and vegetables contain more vitamins as
some vitamins like vitamin C are destroyed in cooking.

Bad Practices Deep fried vegetables.

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 Meat, poultry, fish and meat alternatives
Foods Beef, lamb, goat, pork, fish, seafood and vegetarian alternatives such as
eggs, dried peas and beans, lentils.
Nutrients Iron, Vitamin A, D, protein, energy.
Good Practices Trim excess fat of the food, at least two serves of fish per week.

Bad Practices Excessive amounts of animal fat.

Milk and dairy products

Foods Milk, cheese, yogurt, cream, butter.

Nutrients Calcium, vitamins A, B, D, protein and energy.

Good Practices Eat moderate amounts on a daily basis.
Bad Practices Eating excessive amounts of these foods containing high amounts of fat.

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 Fats and oils
Foods Butter, margarine, vegetable oil, olive oil, animal fats,
cream.

Nutrients Essential fats, vitamins A, D, energy.

Good Practices Eat small amount of fats and oils within our foods.

Bad Practices Eating excess amounts of fats from fatty meats, cream
sauces, cheeses, deep fried foods or other forms of cooking
which absorb fats.

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 Cooking food and its effect on Nutrition
Reduction in nutrient content occurs in two main ways:
 
•Being dissolved in water.
•Being destroyed by other factors such as heat, light, air, acids, and alkalis.

Here is a summary of how foods can lose their nutrients:

•Canning Loss of vitamins B and C

•Freezing Loss of vitamins B and C
•Dehydration Loss of carotene and Vitamin C
•Refining (white flour and white rice) Loss of fibre
•Cooking Loss of vitamin C
•Light Loss of riboflavin in milk
•Washing rice Loss of thiamine

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 Important Assessment Note
 
The ‘Performance Evidence’ criteria for this unit requires the student to submit
evidence of the student:
 
 Preparing dishes using Each of the EIGHT major food types ingredients
listed in the performance evidence
 Preparing dishes using EACH of the TWELVE methods of cookery listed
in the performance evidence
 Preparing dishes for at least SIX DIFFERENT customers
 
The student will need to ensure that these criteria are satisfied.
 
Please ensure that you read in full both the ‘Performance Evidence’ and the
‘Knowledge Evidence’ in the training package for the unit to be aware of ALL
assessment criteria required.
 
This information is located at the beginning of the student resource.
 

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 These PowerPoints are designed to match
Version 1.1 of the student resource.

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