CATERING CRAFT PRACTICE

SECOND TERM SCHEME OF WORK

SS2
1. Revision of last terms exam question
2. Test Interpretation
3. Test Interpretation Continues
4. Kitchen equipment
Definition, types/categories of various kitchen equipment- Large, mechanical, Small/utensils
5. Uses, care and maintenance of kitchen equipment
(a) Uses of various kitchen equipment
(b) Care and maintenance of various kitchen equipment
6. Cleaning of kitchen equipment
(a) Cleaning equipment, e.g. vim, ashes etc.
(b) Maintenance of kitchen equipment - storage
7. Methods of cooking: Boiling e.g. stock, soup, sauces
8. Roasting/Grilling, Babeque: fish, meat and poultry
9. Practical demonstrations on
(a) stock, soup, sauces
(b) Roasting/Grilling, Babeque of fish, meat poultry etc.
10. Cake – definition, types, methods of making, etc. Baking: Cake making and decoration
11. Practical demonstration on cake making and decoration on Royal icing, Fondant, icing and Butter
icing
12. Revision
13. Examination
 WEEK ONE
TEST INTERPRETATION: INTRODUCTION

Test Interpretation is the ability of the students to read test questions very well, understand the key
words and make analysis of what is specifically required of them. In interpreting the test, the students
should note the following points:
 Choice of dishes: Section A
 Time plan: Section B

Section A: Choice of dishes

Section A composes of two columns: Dishes chosen and chief ingredients/qty.
Points to be noted
 The dishes should chosen must be inline with the test
 Each answer must have a number and a heading
 Ingredients and their quantities should be stated.

Section B: Time Plan

Section C composes of two columns: Time and Tasks.
Points to noted
 The total time for the preparation must be three (3) hours - usually 9 to 12
 Dishes to be served cold are made first while the ones to be served hot are prepared last.
 Dovetailing should be included in the plan i.e. two tasks that can go together should be
combined in order to manage the time well.
 Cleaning and clearing should be stated at the end of each task and general cleaning and clearing
away at the end of the cooking.
 The time for each task should not be too short or too long, adequate time should be allocated.

EXAMPLES

TEST 1:The Local Government Chairman is visiting your school with his deputy to inspect the newly
equipped laboratory
1. Prepare a three course meal for their entertainment
2. Set a table d’hôte cover for the two using a silver service method to serve the complete meal
3. Serve along with a chilled fruit drink from the bar

To interpret the above test question, start with section A and Understand the following: three course
meal , table d’hôte cover and silver service .
 SECTION A: CHOICE OF DISH

S/N Dishes Chosen Chief Ingredients/Qty

1a. Course 1 (Appertizer) Offal meat = 1/2kg
Offal Pepper soup Uziza seed(Igbo) = 1tsp
Scent leave = 4 broad leaves
Utazi leave (Igbo) = 4 broad leaves
Dry pepper = 1/2tsp
Crayfish = 1tbsp
Salt = to taste
Knorr cube =1
Water = 3 cups

b. Course 2 (Main dish) Rice = ½ derica cup

Chicken Jollof rice Chicken = 2 laps
Fresh tomatoes = 5 large size
Tin tomatoes = 1 small tin
Fresh pepper = 5 big size
Onions = 1 big bulb
Veg. oil = 11/2 cups
Knorr cube = 2
Salt = To taste
Water = 4 big cups

c. Course 3 ( Dessert) Pineapple = ¼ whole

Fruit salad Water melon = ¼ whole
Pawpaw = ¼ whole
Sugar = 2tbsp
Water = 1 cup

2a. Table d’hôte cover Fish plate =2

Fish knife =2
Fish fork =2
Side plate =2
Side knife =2
Napkin = 2

b. Silver service Service fork =1

Service spoon =1
Food plater =1
Service Tray =1

3. Fruit drink From the bar

Pine apple drink
 SECTION B: TIME PLAN

TIME TASK
9.00 -9.05am Wearing of apron and displaying of ingredients
9.05 – 9.30am Chilling of pineapple drink and cutting of fruits for
fruit salad
9.30 – 9.45am Preparation of syrup for fruit salad and clearing
9.45 – 10.00am Making of fruit salad and boiling of meat Chicken
Jollof rice
10.00 – 10.45 am Making of chicken jollof rice and clearing
10.45 – 11.00am Boiling of meat for offal pepper soup
11.00 – 11.30 am Making of offal pepper soup
11.30 – 11.45am General Cleaning and clearing away
11.45 – 11.50am Setting a table d’hote cover
11.50 – 12.00 noon Dishing and serving food with silver service

WEEK 2: TEST INTERPRETATION CONTINUES

Test 2 : Using only the oven, 1. Prepare, cook and serve three different cakes
2.Prepare and serve a drink with the cake
3.Set a basic cover using a tray service method

SECTION A: CHOICE OF DISH

S/N DISHES CHOSEN CHIEF INGREDIENTS / QTY
1a. Cake 1 Flour = 200g
Queen cakes Sugar = 125g
Fat = 125g
Flavour (vanilla) = 2 drops
Milk = 1/4tin
Egg = 2 pes
Baking powder = 1tsp

b. Cake 2 Flour = 200g

Marble cake Sugar = 125g
Fat = 125g
Flavour (vanilla) = 2 drops
Milk = ¼ tin
Egg = 2 pes
Baking powder = 1tsp
Browny = 4 tsp

Cake 3 Flour = 200g

c. Carrot cake Sugar = 125g
Oil = 1 cup
Flavour (vanilla) = 2 drops
Milk = ¼ tin
 Egg = 4 pes
Bicarbonate of soda = 1tbsp
Pine apple = 1 small whole
Carrot = 10 fingers
Cinnanmon = 1tsp

2. Drink Orange fruit = 5 whole size

Orange drink Sugar = 2 tbsp
Water = 1 cup

3a. Basic cover Joint knife = 2 pes

Joint fork = 2pes
Side plate = 2pes
Side knife = pes
Napkin =2
Water glass =2
Wine glass =2

b. Tray service Tray =1

SECTION B: TIME PLAN

TIME TASK
9.00-905am Wearing of apron and displaying of ingredients
9.05 – 9.30am Preparation and making of orange drink
9.30 – 945am Chilling of orange drink , preparation of
ingredients for queen cakes and clearing
9.45 – 10.00am Making of queen cakes
10.00- 10.20am Baking of queen cakes and preparation of
ingredients for Marble cakes
10.20 – 10.45am Making of marble cakes , cleaning and clearing
10.45 – 11.00am Baking of marble cakes and preparation of
ingredients for carrot cakes
11.00 – 11.15am Making of carrot cake
11.15 – 11.30am Baking of carrot cakes and general cleaning and
clearing away
11.30 – 11.45am Setting a basic cover
11.45 – 12noon Serving the cake with tray service

Test 3: Using three convenience foods and three different methods of cooking

1. Prepare three interesting dishes

2. Prepare a stimulating drink
3. Set an a la carte cover and use plate service to serve a complete meal
 SECTION A: CHOICE OF DISH

S/N DISHES CHOSEN INGREDIENTS / QTY

1.a. Dish 1: frying Gizzard = 1/2kg
Fried gizzard (frozen gizzard) Veg. oil = 1 cooks spoon
Salt = to taste
Onion = 1 small bulb
Knorr cube =½
Water = 1 cup

b. Dish 2: Steaming Beans = ½ derica cup

Moi Moi ( Beans flour) Veg. oil = ½ cook spoon
Crayfish = 2 tbsp
Fresh pepper = 3 big size
Tartashe = 3 big size
Iced fish = ½ whole size
Salt = to taste
Knorr cube =1
Water = 3 cups

c. Dish 3: Stewing Chicken = 2 laps

Chicken fried rice (frozen chicken) Rice = ½ derica cup
Water = 5 cups
Carrot = 5 fingers
Runner beans = 5 fingers
Liver = 1/4kg
Sweet corn = ½ tin
Spring onion = 1 small bunch
Veg. oil = 3 cook spoon
Salt = to taste
Knorr cube =1
Green pepper = 2 big size

2. Stimulating drink Coffee bag = 2 satches

Coffee Water = 1 cup
Sugar = 2 cubes
Milk = 1 tin

3.a. A la carte cover Side plate = 2

Side knife =2

b. Plate service Joint plate =2

Service tray =1
a.

ASSIGNMENT:
 Using Test 3, interprete section B
KITCHEN EQUIPMENT
A Kitchen is referred to as the laboratory of the home. Kitchen Equipment are materials we use to
perform some task in the kitchen.
Types of Kitchen Equipment
There are three categories of kitchen equipment
1. Large Equipment: These are pieces of equipment that occupy fairly large floor space in the
kitchen. Examples are gas cookers, electric cookers, steamers, sink units, cabinet, cupboards and
working surface, hot cupboard, bain maries etc.
2. Mechanical Equipment: These are pieces of equipment that are needed for some basic kitchen
operations. They include potato peeler, food mixers, refrigerators , dishwasher, food slicers,
yam pounder , meat mincer etc.
3. Small Equipment or Utensils: These are materials that are easily moved about in the kitchen.
They include pots, pans, egg whisks, knives, spoons, forks, ladle, colander and sieves, baking
pans, rolling pins, flour dredger, potato peelers etc.
IMPORTANCE OF LABOUR SAVING DEVICES IN THE KITCHEN
 It saves time and energy
 It is economical and saves fuel
FACTORS TO CONSIDER WHEN CHOOSING DEVICES
1. Simplicity and maintenance: Buy equipment that is not complicated and easy to maintain
2. Easy of operation: It should be easy to manipulate
3. Size of the family: Suitable size for the requirement of the family
4. Appearance and efficiency: Choose equipment for its efficiency rather than for its attractiveness
5. Quality and durability: Buy best quality that can be afforded and maintains durability
Points to consider before buying small equipment
 Functionality of the equipment
 Quality of equipment
 Equipment that is easy to clean and repair
 Equipment that is comfortable to use
Points to consider before buying large/heavy equipment
 Availability of money
 Availability of space
 Functionality of use
FOOD PROCESSING MACHINES
These include :
Food processors – used for a large number of mixing and chopping jobs. Examples blenders, speed
mixers, gravity slicer, mashers, ice cream makers, juicers
Boilers – used in boiling water especially for making tea and coffee e.g. automatic boilers, pressure
boilers, bulk boilers etc
Others are: bread makers, graters, chipper, pasta machine, pounding machine, food mixer, mortar and
pestle.
Uses and Care of Kitchen Equipment
1. Stove: There are different types which can be operated with gas, electricity, kerosene, coal or
fire wood. They are used for cooking while the oven section is used for grilling, roasting or
baking e.g. Range.
Care: Wash or wipe clean with a pan after use. Apply a little grease after cleaning.
2. Boiling pans: They may be heated by gas or electricity and are used for boiling or stewing large
quantities of food
Care: Wash the pan and lid with mild detergent solution and rinse properly after use.
3. Hot cupboard and Bain Marie: Used for heating plates and service dishes and for keeping food
hot. It can be gas, electricity or steam operated. The top can be used as serving counters. Bain-
marie are open wells of water used for keeping food hot.
Care: Clean thoroughly after use. Turn the heat off from Bain marie after use and dry after use.
4. Grills and Salamander: The grills or salamander can be heated by either gas or electricity. They
are used for grilling tender cuts of meat, chicken, and other food items.
Care: The Salamander bars and draining trays should be cleaned regularly with hot water
containing a little detergent and properly dried.
5. Sink Units: All washing operations take place here. It can be made with aluminium, metal or
ceramics
Care: All parts should be cleared and rinsed after use. Occasionally boiling water should be
poured into the sink to clear the drains.
6. Refrigerators: Used for preserving raw or cooked food items and other materials that are easily
perishable. Hot food should not be kept inside the refrigerator.
Care: Do not open the door for too long or else warm air will enter thus giving it additional work.
Defrost weekly. Do not pack the food together in the refrigerator. At the first sign of any defect,
call a qualified service engineer. Sharp object should no t be used in the refrigerator. Clean at
regular intervals.
7. Food Mixers: Used for mixing pastry, beating egg white, making mayonnaise, chopping
vegetables and meat
Care: Wash and dry after use. Care should be taken to prevent rust.
8. Food Slicers and Choppers: Used for any kind of slicing operation. The Choppers are used for
chopping or dicing food items like onions and spinach.
Care: Sharpen the blade regularly. Clean and dry the used part after use. Lubricate the rotating
joints occasionally.
9. Mashers: Used for mashing fish, potatoes etc.
 Care: Carefully remove particles of food from the equipment, wash and dry properly after use.
10. Frying pans: Used for frying. Prove new ones before use with salt and clean with a little oil.
Care: Wash, dry and hang after use.
11. Baking Sheets and Tins: Used for baking.
Care: Grease the tin with oil or fat to facilitate easy removal of food items. Wash with soapy
water and dry after each use.
12. Colander: It is a perforated bowl used for straining vegetables.
Care: Wash, drain, wipe and store after each use.
13. Cutleries: This includes spoons, forks, knives used for eating food.
Care: Scrape all food items and wash, dry and store in cutlery rack. If it is dry, soak in water
before washing.

Factors To Consider When Choosing Kitchen Equipment

(a) Essentiality of needs : The need whether the equipment is required to improve quality and
time of food preparation is to be evaluated.
(b) (b) Money available : Buy equipment that is affordable at the time and durable
(c) (c) Performance: Equipment should be easy to operate and the manual easy to understand.
(a) Satisfaction of specific needs: A detailed analysis of specific need should be considered
(b) Appearance and design (f) Safety and sanitation (g) General utility value.
Cleaning Agents and Abrasives
Cleaning agents are chemicals that aid the washing and cleaning of kitchen equipment and utensils.
They produce a cleaner effect. The commonly used cleaning agent in the kitchen is soap. They are used
for washing utensils like pots, pans, plates, table ware etc.
Abrasives are substances used for grinding or polishing surfaces in the kitchen, they are used for
scouring or rubbing off dirt or stains on equipment e.g. pots and pans that have been darkened or
stained by smoke or soot or galvanized buckets. E.g. Vim, Ajax etc or locally made e.g. fine sand, wood
ash, ground egg shell, sand leaves (epin), ground broken china ware etc.
Kitchen cleaning equipment
Kitchen cleaning equipment are the materials and tools used for carrying out cleaning purposes in the
kitchen. They include buckets, bowls, scrubbing brush sponge etc.
Sponge: is used for removing stains with the addition of soap or abrasives.
Types of sponge: Steel wool, Iron sponge and Nylon
Materials for Making Kitchen Equipment
a. Aluminium – for pots , pans, baking trays, plates and cups, measuring spoons and cups
Care: wash with light abrasives and warm water rinse and dry.
Effect of heat: Light weight, low resistant to heat and may burn food faster
b. Iron for skillet
 Care: Season before use. Wash with soap and warm water, rinse and dry. Do not use detergents
Effect of heat: Heavy weight, heats slowly and evenly
c. Enamel for pots, pans, plates and cups
Care: Handle carefully as the coatings chips and cracks easily.
Effect of heat: The heavier ones are poor conductors of heat but heat more slowly and evenly.
The lighter ones heat quickly but unevenly and food burns easily, they scorch easily.
d. Stainless Steel for pots, pans and trays
Care: Easy to clean, wash with warm soapy water, rinse and dry.
Effect of heat: Durable but they are poor conductors of heat, thus the bottom of the pots and
frying pans have a layer of cast aluminium or copper.
e. China: for plates, tea cups, saucers, meat or fish platters
Care: Handle with extra care to prevent breakage
Effect of heat: Prevent direct heat or prolonged heat .They are not oven proof and may crack
with direct heat.
f. Pyrex glass: for oven to table casserole dishes, serving dishes and tea cups.
Care: Do not put on wet surface when removed from oven
Effect of heat: Can withstand heat and this is why they are used for casserole dishes
g. Plastic for mixing bowls, washing up bowls, plates, cups measuring cups and spoons.
Care: Prevent scratching when cleaning, do not put near fire or hot surface.
Effect of heat: melts with heat.
h. Clay: for pots, casserole dishes, traditional serving dishes.
Care: Roast or bake before use. Handle with care to prevent breakage
Effect of heat: Poor conductor of heat. Heat slowly and evenly. Maintains heat longer and does
not react with food chemical.
i. Wooden materials for pastry and chopping boards, rolling pins, stirring sticks, mortar and
pestle.
Care: Wash or scrub according to the grain of the wood. Rinse and drip dry before storing in an
airy place.
Effect of heat: Poor conductor of heat and does not react with food chemical.
Factors to consider when selecting kitchen equipment
(a) Availability of money or income
(b) The family size i.e. how many people to cook for
(c) The size of the kitchen and the composition of the family
(d) Durability, efficiency, reliability and ease of cleaning of the equipment
(e) The nature of food to be cooked
(f) The convenience of the users
(g) If a lid is required, the one chosen must have a well fitting lid
(h) Avoid materials that would tarnish or chip off easily
(i) Handles should be strong to bear weight of the full container if lifted
(j) Handles should be heat resistant or insulated with heat resistant material
(k) How experienced you are at cooking
 STOCK, SOUP AND SAUCES

STOCK
Stock is the juice extracted from meat, fish, poultry, vegetables, etc. after a long gentle simmering. The
goodness, flavor and nutrients are drawn into the liquid after simmering for a long time. The liquid
(stock) is the foundation of soups, sauces, gravies etc
Types of Stock
a. White stock: Raw meaty bones and chicken are used for white stock. Examples are white beef
stock ( fondu blanc), white chicken stock ( fondu blanc de volaille)
b. Brown stock: raw meaty bones, chicken etc that has been fried or brown in the oven are used.
Examples are brown beef stock ( fond brun de boeu), brown veal stock ( fond brun de veau),
Glaze
A glaze is a stock in which high percentage of water is removed. It is reduced to a sticky or gelatinous
consistency by boiling steadily. Glazes are used to improve flavor of a prepared sauce which may taste
bland or lacking in strength. They may also be used as base for sauces such as fish glaze for white wine
sauce.
SOUP
Soups are usually served as appetizers i.e. first course of meal served to a guest.
Classification of soups
The two main groups or classification of soups are:
(i) Thick soup (a) Broth soup (b) Clear soups/consomme
(ii) Thin soup (a) puree (b) thickened soups (c) cream soups

Broths: These are uncleared soups liquid in which mutton, beef, veal, rabbit, sheep’s head or chicken
have been cooked. They are usually served hot.
Clear soups: These are made from good stock and are cleared with white eggs are referred to as
consommé. Consomme must be sparkling clear, they many vary in colour from pale to deep golden
brown according to the kind of meat used and they are always garnished.
Purees: These are vegetable soups, the vegetables are blended or milled to get a puree
Thickened soups: These are thickened by various added ingredients, the chief of which are: cereal foods
such as flour, corn flour, arrow root, barley or rice flour, semolina or fine tapioca, white brown roux,
kneaded butter and flour, egg yolk mixed with cream or milk. E.g. Veloute: A thick soup made from
white stock and a roux. It is thickened with a liason of yolks and cream
Cream soups: Any thick soup, whether puree or thickened soup may be termed a cream soup if cream
has been added.

Clear soup ( Consomme) – 4 portions

Recipe: 1 litre white or brown beef stock, 200g chopped or minced beef, 100g mixed vegetables
( onions, carrot, celery, leek), 1 egg (white), 2 pepper and bouquet garni
Method
1. Mix the minced beef, egg white and salt into the stock
2. Add the chopped vegetables, bouquet garni and pepper and bring to boil
3. Lower the heat and simmer for 1hour, strain and skim.
4. Serve hot in a soup plate.

Carrot soup
Recipe: 1 litre white stock, 400g sliced carrots, 50g margarine, 50g leek, 50g celery, 25g flour, 1/2tbsp
Tomato puree, salt and pepper.
Method:
1. Cook the sliced vegetables in a covered sauce pan without colour.
2. Mix the flour and heat gently without colouring
3. Mix in the tomato puree, boil, add bouquet garni and season.
4. Simmer, skim, sieve, strain and re-boil
5. Correct the seasoning and consistency
6. Serve croutons separately
SAUCE
A sauce is a liquid used in eating food. It is tasty, palatable, smooth, glossy in appearance, definite in
taste. Sauce can be thickened with: roux, beurre manie, egg yolk, rice, cornflour or starch, cream,
vegetable and fruit purees, butter , farinaceous products. etc.

Groups of simple sauces

a. Simple sauces /Basic-These are sauces from which many other sauces are derived and the
quality of derived sauces depends to a great extent on the quality of the basic sauce.
Examples:
1. Bechamel :made from white roux and milk e.g. onion sauce, parsely sauce, mustard sauce,
cream sauce etc.
2. Veloute sauce e.g. Ivory sauce, mushroom sauce etc.
3. Espagnole:
4. Demi –glace : combination of sauce demi-glace (brown sauce) and brown stock e.g. used as
a base for bordelaise sauce, chasseur sauce, sherry sauce, Italian sauce, Madeira sauce etc.
b. Sauces Based on Demi – Glace: This category includes all the small brown sauces which have
demi glace as a base and are finished with additional flavouring and garnishes etc.
c. Egg and Butter Sauces: This group includes all the sauces made by the process of emulsifying
eggs yolk and butter
d. Cold sauces: This kind of sauce is made up of mayonnaise and its derivatives mainly English in
origin.
e. Unclassified /Miscellaneous sauces :This kind includes all the sauces which do not come under
the previous classifications mainly because of the individuality of their colour or flavor. e.g. meat
sauce, bread sauce, jam sauce.

Recipe for Sauces

 White sauce: This is the basic white sauce made from milk and a white roux
Recipe (4 portions) Quantities
Margarine, oil or butter 100g
Flour 100g
Milk 1 litre
Onion 1 piece
Methods
1. Melt the margarine or butter in a thick bottom pan
2. Add the flour and mix
3. Cook for a few minutes over a gentle heat without colouring
4. Remove from the heat to cool
5. Gradually add the warmed milk and stir till smooth
6. Add onion with cloves
7. Remove the onion and pass through a conical strainers
8. Cover with a film of butter or margarine to prevent a skin forming
Brown Sauce: Recipe for Brown Sauce (Espagnole)
Recipe (4 portions) Quantities Recipe (4 portions) Quantities
Dripping oil 50g Flour 60g
Tomato puree 25g Brown stock 1 litre
Carrot 100g Onion 100g
Celery 50g

Methods
1. Heat the dripping oil in a thick bottomed pan
2. Add the flavor, cook out slowly to a light brown colour stirring frequency
3. Cool and mix in the tomato puree
4. Gradually mix in the boiling stock, bring to the boiling point
5. Wash, peel and thoroughly cut the vegetables
6. Lightly brown in a little fat or oil in a frying pan
7. Drain off the fat and add to sauce
8. Simmer gentle for 4 – 6 hours, then strain
Sauces thickened with corn flour etc
Basic recipe
1/2level tbsp corn flour, rice flour, custard powder or flour, 250ml liquid (water or milk with water) ½
tbsp sugar or 1/2tsp of salt and a pinch of pepper
Method
1. Mix the starchy ingredients to a thin paste with a little of the cold liquid
2. Bring the remaining liquid to the boil
3. Pour onto the thin paste stirring all the time
4. Return to the saucepan, bring to the boil and continue boiling for 2-3mins, stirring continuously
5. Add seasoning or sweetening.
 Unclassified sauce
Tomato sauce
Recipe: 250g stock, 25g Tomato puree, 10g flour, 10g margarine, 50g carrots, 50g onions, 25g celery, ½
bay leaf, a sprig thyme, ½ clove garlic, salt and pepper to taste.
Method
1. Melt margarine in a sauce pan and add the mirepoix.
2. Allow the mirepoix to brown, then add flour and mix till sandy.
3. Mix in the tomato puree and cool
4. Add stock gradually, stir and boil
5. Add garlic, simmer , correct the seasoning and strain
6. Serve with spaghetti, riz pillaf, boiled or fried potatoes
It can be enriched with eggs, fish, meats etc.

Curry sauce ( Sauce Kari)

Recipe: 500ml stock, 10g flour, 10g curry powder, 50g chopped onions, 25g chopped apple, 10g
margarine, 5g tomato puree.
Method
1. Gently cook onions and garlic in melted margarine
2. Mix in flour and curry powder until sandy
3. Mix in the tomato puree and cool
4. Gradually add the boiling stock and mix to a smooth paste
5. It can be served with prawns, shrimps, eggs, vegetables, etc.

ROASTING, GRILLING AND BARBECUE OF FISH, MEAT AND POULTRY

ROASTING

Roasting means cooking by radiant heat on a spit of oven on a low temperature. The food is surrounded
by a current of hot air. When food like meat, poultry or fish are being roasted, a little amount of fat is
used to prevent them from drying up. Food may be roasted in an oven which requires little attention or
in a heavy pot with a lid on an open fire which is an easy and fast method.

Roasting is a method of cooking food:

- In an open pot over a glowing fire, e.g. roasted groundnuts

- On a grid over smokeless cinders or charcoal, e.g. roasted plantains
- In hot ash or sand, e.g. roasted sweet potatoes or cassava
- In a little oil in a pot (pot roasting, e.g. chicken, whole pieces of meat)

Food suitable for roasting are

- Better cuts of meat e.g. sirloin or rib of beef

- Poultry of all kinds if young
 - Vegetables such as potatoes, plantain etc.
- Maize and yam can also be roasted

GRILLING

Grilling is a method of cooking under, in front of, or over an open smokeless fire. It may also be done by
means of heat from an electric element or gas burner directed down on to the food. It is a quick method
of cooking. Grilling is mostly used for meat and fish.

Grilling is a method of cooking over a direct heat. It can be over an open charcoal fire in a coal pot, over
a mud stove or heated grill. To prepare food with this method, the grill must be very hot. The food is
brushed with fat and grilled for a few minutes on both sides to seal in the juices. Lower the heat and
allow the food to cook thoroughly without burning.

Food suitable for grilling are

- small cuts of meat, fillet, steak, lamb and cutlets

- sausages, kidneys, liver, bacon, kebabs
- wholesome fish (e.g. herring, mackerel) or fillets and cutlets of larger fish
- tomatoes, mushrooms, tubers, plantains.

BARBECUING

Barbecuing is the process of cooking using dry heat. The difference between barbecue and grilling is
cooking duration and the type of heat used. Grilling is generally done quickly over moderate – to- high
direct heat that produce little smoke, while barbecuing is done slowly over low, indirect heat and the
food is flavoured by the smoking process.

Steps in barbecuing of fish

- Choose your fillet fish

- Cut it up into smaller portion
- Season or marinate the fish
- Place it skin-side down or diagonally on the grill.
- Flip the fish
- Cover, cook and check for doneness

RAISING AGENTS
Raising or leavening agents are substances that produce gas in flour mixtures which cause them to rise
and become lighter, bigger, softer in texture and porous after cooking. The use of a raising agent is
based on the principle that ‘hot’ air rises and expands.

Types of raising agents

Air, yeast, baking powder, cream of tartar, bicarbonate of soda
Methods of incorporation raising agents in flour mixtures
 a. Mechanical method:
 By beating the mixture as in the preparation of batter and pan cakes
 Rubbing fat into flour as in the preparation of plain cakes or scones
 Rolling and enclosing fat as in the preparation of flaky pastry
 Sifting the flour for cake making
 Creaming together fat and sugar as in a rich cake
 Whisking eggs and sugar as in the making of sponge mixtures
b. Physical method
Steam produced by water or milk in flour mixtures. As the steam attempts to escape from the
mixture, the mixture rises as in making steam puddings, moin moin, flaky or puff pastries
c. Chemical raising agent
 Baking powder produces carbondioxide in flour mixtures. Carbon dioxide acts a raising agent
because it expands when heated.
Bicarbonate of soda + water + heat Carbondioxide + water + sodium carbonate
Bicarbonate of soda + acid+heat Carbondioxide + water + tasteless salt.
Baking powder contains an acid cream of tartar or tartaric acid and an alkali bicarbonate of soda
with the addition of some starchy ingredients such as rice flour also known as filler.
100g or 50% cream of tartar
50g or 25% bicarbonate of soda
50g or 25% rice flour (filler)
d. Biological method
 Production of carbon dioxide through fermentation by yeast
 Use of palmwine to leaven flour mixtures since it contains yeast e.g. in making cakes,
puddings, pastries, bread, puff-puff etc. It makes them appear spongy after cooking.
FLOUR
The term flour refers to the powder derived from grounded /milled cereals, legumes, stem , tubers etc.
Types of flour used in cookery
These include Yam flour, cassava flour, wheat flour, corn flour, plantain flour, sorghum flour, rice flour,
cocoyam flour etc.
Wheat flour
This is a powder substance obtained from wheat after grinding or milling. The proportion of the whole
grain that is utilized to make flour is known as the extraction rate. The flour that has just a little of
aleurone layer while all the other layers are retained with endosperm is referred to as high extraction
rate flour while the one in which almost all the outer layers of the endosperm have been remove before
the final milling is low extraction rate flour. The low extraction rate flour compared with high extraction
flour have more nutritive value.
Types of wheat flour
Types Qualities
Whole wheat flour Contains all the natural constituents of wheat
unaltered. Cannot stand long period of storage
All purpose flour intermediate to bread and cake flour for all
cookery purposes
 Instant blending granular texture of uniform particle size, dust free,
disperses quickly in cold water
Self –raising flour Contains salt, ingredients of baking powder. It Can
rise without the addition of raising agents. Suitable
for scones and plain cakes
Cake flour Low protein content of the uniform granulation
Pastry flour For making pastries, cookies, etc. Made from soft
wheat
Hard wheat flour Higher protein content, good for bread making
Soft wheat flour has soft talcum. Good for cakes, pastries, cookies,
and crackers.
Composite flour Mixtures of two or more flours in specific ratio.
Used in baking.
FLOUR MIXTURES
Flour mixtures and confectionery are products made from flour with the addition of some other
ingredients. For enrichment, leavening and enhanced flavour e.g. cake, bread, biscuit etc.
Cakes
Cakes are grouped according to the amount of fat and sugar that is used with the flour. When half or
less than half the fat to flour is used the cake is ‘plain’. Cakes that have more than half the fat to flour
are called ‘rich’ cakes’. The richness of a cake depends on the quantity of fat and egg to flour used.
Methods of making cakes
Rubbing in method: The fat is rubbed into the flour with the finger-tips until the mixture looks like fine
bread crumbs. It is suitable for simple buns, plain cakes and scones
Creaming method: The fat and sugar of equal proportions are beaten together until creamy. It is
suitable for queen cakes, rich wedding and Christmas cakes, plain butter sponge cakes like Victoria
sandwich etc.
Whisking method: The egg and sugar are whisked together until thick and frothy. The flour is folded in
lightly. It is used for plain sponge cakes, swiss rolls etc. They are very light and digestible because very
little or no fat is added.
Melting method: The fat with the sweetening agent s – sugar, syrup or treacle are melted together. It is
suitable for ginger bread

Basic Recipe for making cakes

Ingrdts/Mtds Rubbing mtd Creaming mtd Whisking mtd Melting mtd
Flour 250g 200g 100g 450g
Sugar 100-125g 125g 120g 225g
Fat 100-125g 125g - 175g
Eggs 1-2 2eggs 4 1
Flavour 1-2 drops 1-2 drops 1-2drops 1 drop
Milk 2-3tbsp 75ml - 300ml
Baking powder 1tbsp 1tsp 3-4tsp 1 level tbsp
Bi carbonate of soda - - - 1 level tsp
Treacle or syrup - - - 350g
Salt a pinch a pinch a pinch 1 tsp

Rules for cake making

 Collect all apparatus needed before hand
 Grease cake pans with saltless fat
 Prepare all ingredients well before mixing them
 Sift flour and salt (if used), to remove lumps and impurities
 Use quality ingredients ; eggs must be fresh, flour should be dry and free from smell
 Handle cake mixture lightly and beat in an upward direction
 Bake the cake immediately the mixing is complete or the baking powder may lose some of
its strength
 Add liquid to obtain the correct consistency
 Constant opening of the oven doors lowers the temperature and causes cake to ‘fall’. Open
the oven door as little as possible
 Do not move a cake until it has set.
Characteristics of good cakes
A well baked cake should :
 Have even brown colour and firm crust
 Shrink away from the side of the tin
 Spring back quickly after it has been pressed gently on the top with a finger
 Come out clean if a clean toothpick, sharp knife or skewer is inserted into the centre
Bread
Bread is a flour mixture and yeast is used as the raising agent.
Steps involved in bread making
Creaming the yeast: Mix (cream) the yeast and a little sugar until it liquefies.
Setting the sponge: Sprinkle a little flour over the yeast mixture, cover with a damp cloth and put in a
warm place for some minutes to activate the yeast.
Mixing the dough: Mix the whole ingredients to form an elastic dough
Kneading: Place dough on a floured pastry board and knead.
Rising: Transfer the knead dough into mixing bowl and cover with a damp cloth to prevent it from
forming a skin. Leave in a warm place for fermentation and rising to take place.
Shaping: Knead the dough again for three minutes. Cut into desired sizes and shapes and put in the
already greased pans or trays.
Proving: Allow the dough on the trays to rise.
Baking: Bake in already preheated hot oven for the first 15 minutes to kill and stop further action of the
yeast. Reduce the temperature and allow to cook until golden brown.
Pastries
Pastry is flour mixture. They are used generally to prepare desserts, accompaniments and as main dishes
where they are filled with meat, fish, poultry and also a way of using left over foods. The type of pastry
depends on the following: effect of ingredients on gluten formation, method used to incorporate fat into
flour.

Types of pastry
a. Suet pastry: the fat is finely shredded or chopped
b. Short crust pastry: the fat is rubbed in
c. Rough puff pastry: the fat is rolled into the mixture
d. Flaky pastry: the fat is folded inside the pastry
e. Hot water crust: the fat is added to the flour and melted in boiling water.
Rules for pastry making
 Ingredients and utensils should be kept cool to prevent melting the fat since this would
interfere with the way the fat will react, except for hot water crust pastry.
 The pastry should be handled very lightly so as to develop the gluten
 The fat should not be over-rubbed into the flour, otherwise the fat will melt
 Too much water should not be added as this develops the gluten.
 The pastry should be rolled out smoothly and evenly, using short even strokes
 The pastry should be baked in a hot oven because the starch granules have to rupture very
quickly to absorb the melted fat.
Icing and fillings
Icing are used to decorate while fillings are used to fill cakes, biscuits and pastries. Examples of fillings
are mockcream and confectioner’s custard.
Types of icing
These includes Almond paste (Marzipan), Royal, Butter, Glace, Sugar paste or fondant and Chocolate
frosting

Glace icing: This is the mixture of warm water and icing sugar. It needs time to dry, it does not store
well and should be used quickly.
Butter icing: This is the mixture of butter or margarine and icing sugar. The secret is in the beating which
gives a light fluffy texture.
Royal icing: This is the mixture of egg white and icing sugar. It is firm, smooth and glossy. It needs a lot
of beating for this to be achieved. To improve the whiteness of icing, a tiny drop of blue colouring may
be added to the icing when creaming. Vinegar or lemon juice can be used to make the icing to hold its
peak.
Fondant Icing: This is formed when gelatin, liquid glucose, glycerine (opt.) are dissolved in water over a
water bath, and mixture added to the mixture of icing sugar and carboxyl methyl cellulose (cmc).

Recipe for Icing

Royal icing
Recipe: 450g of icing sugar, 3 tbsp gylcenne, 2-3 egg whites, 4 tbsp lemon juice
Method
 (i) Sieve the icing sugar (ii) Whisk the egg white until foaming but not stiff (iii) Gradually add
the icing sugar, beaten well in between to produce a soft white icing (iv) While pouring icing
over a cake, the icing should coat the back of the spoon and pour slowly (v) Icing should
stand in soft peak
Butter Icing
Recipe: 30g butter or soft margarine , 100g icing sugar
Method
(i) Sieve the icing sugar (ii) Soften the butter by creaming it in a bowl (iii) Gradually add the
icing sugar beaten well to produce a smooth icing (iv)Add 1 teaspoon of warm water to
soften the icing or more if required (v) Colour and add flavor as required if flavoured with
coffee or cocoa, dissolve this in hot water first to avoid a lumpy appearance in the finished
icing.

Fondant Icing
Ingredients
1kg icing sugar, 6 tbsp water, 3 tbsp liquid glucose, 4 tsp gelatin, 1tsp glycerin ( depending on the
weather)

Method
(i) Dissolve the gelatin in water (cold) and allow to set (ii) Dissolve over a bath of hot water and
add glucose and glycerine (iii) Cool a bit (iv) Divide sieved icing sugar into two bowls (v)
Make a well in the centre of one of the bowls of sifted icing sugar (vi) Pour in the gelatin
cooled mixture (vii) Mix in the icing sugar very well, adding from other bowl (viii) Knead on a
surface, dusting with remaining icing sugar from other bowl ONLY, until the fondant is free
from the surface and not sticky (ix) Wrap in a nylon till needed.