FOOD AND NUTRITION SS2 WK3 NOTE

 Date: 4th September - 7th September ,2022

 Topic: Management In Food Preparation 

Food preparation is the process of making food ready for consumption. This may be by cooking, milling or filleting. Milling is the process of removing the embryo and the outer layer of cereals and grains to leave the white interior for use while filleting is the removal of bones from fish or meat. 

Cooking can be defined as the preparation of food to bring about both physical and chemical changes such as breaking down of connective tissues in meat and softening of the cellulose in plant tissues.  

                 Reasons For Cooking Food

 I. To make it safe to consume as some bacteria that can cause illness are killed 

II. To make it soft and easier to swallow and digest. 

III. To make it more attractive or improve its appearance 

IV. To introduce variety in the diet.

V. To destroy micro organisms that causes foods to deteriorate 

                    Types of Fuel Used in Cooking.

       Fuel is the material burnt to produce heat or power. There are different types of fuel used in cooking food. They include ; firewood, electricity, saw dust, cooking gas, charcoal , palm kernel shell and fibre. 

                 Factors to consider when using            cooking fuel 

I. Availability: Firewood is readily available because it could be easily picked from around the house or bought nearby compared to the other fuel. 

II. Cost: Cooking gas ,kerosine and electricity are more expensive to use than others. 

III. Efficiency: Cooking gas and electricity are more efficient than others when cooking in the home but firewood is preferable to many and it is efficient when large cooking is involved especially during ceremonial occasions. 

IV. Cleanliness: A clean environment is maintained with the use of cooking gas, electricity and to an extent kerosene. However a lot of cleaning is required with the use of firewood,charcoal, palm kernel shell and fibres. 

               Heat Transfer Method 

      Heat transfer is is the flow of heat from a body of higher temperature to another at a lower temperature. Transfer of heat happens in three ways namely ; conduction, convection and radiation. 

a. Conduction: it is the transfer of heat in solid medium e.g transfer of heat from source to the cooking pots and pans. 

b. Convection: It is the transfer of heat in liquid medium e.g steaming and boiling. 

c. Radiation: It is the transfer of heat in air medium e.g baking and grilling