◄Unit 6 : FOOD NUTRIENTS SELECTION PRINCIPLEUnit 8 : PASTRY AND BAKERY PRODUCTS►

Unit 7 : OCCUPATION AND KITCHEN

  • Unit 7 : OCCUPATION AND KITCHEN

    In this unit, learners should be able to:

    ≈ list ways in which food preparation is an occupation

    ≈ explain the occupation of food preparation.

    ≈ to manipulate kitchen materials, tools and equipment.

    ≈ demonstrate maintenance procedures for kitchen tools and equipment.

    ≈ practice procedures for basic dishes.

    Key Unit Competency:Learners should be able to use and maintain kitchen materials, tools and equipment safely.

    ObjectivesŽ

    • Learners should be able to explain the occupation of food preparation.
    • ŽLearners should be in position to identify kitchen materials, tools and equipment.
    • ŽShould define maintenance procedures for kitchen tools and equipment.Ž
    • Learners should be able to identify materials for basic dishes.
    NTRODUCTION TO OCCUPATION

    Occupation is a vocation to which a person is specially drawn.
    Alternatively occupation may refer to a job, a regular activity performed for payment that occupies one’s time. It may also be done at home not for monetary purpose for example house keeping, cooking at home and so on. Food preparation as an occupation includes cooks or chefs in restaurants, food preparation plants for example meat and dairy processing plants and normal cooking of food.

    History
    The occupation of food preparation is one the oldest profession. Even in the Old Stone Age, people used to prepare their food. However, the methods that are used in food preparation and the technology are the ones which are keeping on changing.
    At home, the methods of cooking food are changing from cooking using firewood to electric cookers, gas cookers and so on.

    Working condition






    From the activity above, we shall have a clear picture of kitchen tools and equipment as well as their uses.

    We shall also note that proper kitchen orientation minimises accidents, saves much time, minimises fatigue and ensures efficient working.


    Kitchen orientation is influenced by:Ž
    • shape, size and layout of area.
    • Žroom ventilation.Žlighting.
    • Žworking surface.
    The equipment and kitchen units should be positioned in a logical order so that food is moved onwards through the various stages of preparation.

    This minimises fatigue and accidents because moving back and forth would have been minimised.

    a) One wall plan/layout.

    It is common where the kitchen area is limited. Here the work flows in a straight line from the work centres, that is, the food storage, washing area and the cooking area.


    b) Corridor plan/ layout.

    This is referred to as parallel shape layout where the two walls are arranged in a corridor shape with both ends of the corridor open.


    This arrangement reduces the distance to be walked and therefore the work triangle (total distance walked between the three major working areas namely; wash up area, food storage and cooker) is a compact one.

    One disadvantage is that because of the two open ends, it becomes a passage way.

    c) L shaped layout.

    Here the equipment is arranged on the two adjoining walls and so quite close to each other. It is popular in modern homes and also space is available for the kitchen table or even on for the dining if desired.


    d) U shaped kitchen layout

    This is the most convenient kitchen arrangement where the work centres are within easy reach of each other and there is adequate provision of storage space.

    In rural areas, the kitchen may not have any particular arrangement. A three stone cooker is normally used and the kitchen is basically a cooking area, the storage of equipment is done in the main house as well as serving of food. However some may serve food from the kitchen if it is big enough. Some families even don’t have a kitchen, in this case,cooking is done from outside.

    We use graters normally at home
    A grater is also known as a shredder. It is a kitchen utensil used to grate foods into fine pieces. There are different sizes of graters with different grating slots that aid in preparation of a variety of foods.

                                     
    Graters are commonly used to grate cheese, lemon or orange peel(to create zest) and can also be used to grate other soft foods.

    Potato peeler

    We normally use knives for peeling, but many modern kitchens use different equipments for peeling which includes a potato peeler.

    A potato peeler is a kitchen tool consisting of a slotted metal blade attached to a handle, that is used to remove the outer skin or peel of certain vegetables, frequently potatoes, carrots, and fruits such as apples, pears and so on. A peeler differs from a knife in that the blade has a slot cut into it, which is sharpened on the inside edge, while the other side prevents the blade from cutting too far into the vegetable.


    Use
    Peelers are used for removing the outer skin or peeling vegetables like potatoes, carrots, fruits and so on.

    Sieve
    At home we normally use a sieve to remove unwanted particles from powdered food for example flour. A sieve or sifter is a device for separating wanted elements from unwanted material or for characterising the particle size distribution of a sample, using a woven screen such as a mesh or net. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer is a form of sieve used to separate solids from liquid.


    Lemon squeezer

    We normally use lemon squeezers when extracting juice at home. A lemon squeezer is a small kitchen utensil designed to extract juice from lemons or other citrus fruits such as oranges, grapefruit or lime. It is designed to separate and crush the pulp of the fruit in a way that is easy to operate. Lemon squeezers can be made from any solid, acid-resistant material, such as plastic, glass, metal or ceramic.


    Fish slice

    A fish slice is a kitchen tool with a wide flat blade with long holes in it, used for lifting and turning food while cooking. It is used for turning fish and other foods when frying them.


    Whisks
    We use whisks when preparing eggs, mixing ingredients and so on. A whisk is a kitchen utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of loops joined at the end. The loops are usually metalic, but some are plastic for use with non-stick cookware. Whisks are also made from bamboo.

                                              
    Whisks are commonly used to whip egg whites into a firm foam to make meringue, or to whip cream into whipped cream.

                                
    Kitchen scale

    We normally use kitchen scale for weighing different cooking ingredients.Weighing/kitchen scale is a measuring instrument for determining the weight or mass of food and ingredients in the kitchen. We also use it to measure other objects. For example, to measure chemicals in laboratories and in pharmaceuticals.


         Toaster

    A toaster is a modern equipment which we find at home. The toaster is a small appliance designed to toast multiple types of bread products. We use a toaster to toast bread and bread products. We have seen different types of toasters on market. However, the most common household toasting appliance is the pop-up


    Blender

    We use a blender at home to prepare juice. We normally use the blender to mix, puree, or emulsify food and other substances. A blender consists of a blender jar with a rotating metal blade at the bottom, powered by an electric motor in the base. Some powerful models can also crush ice.

           

    Food processor

    This is a kitchen appliance used to facilitate repetitive tasks in the preparation of food.
    The food processor uses interchangeable blades and disks (attachments) instead of a fixed blade. Their bowls are wider and shorter, which is a more appropriate shape for the solid or semi-solid foods. They require little or no liquid in there.

    Pressure cooker

    At home, we use a pressure cookers are used for cooking food more quickly than conventional cooking methods, this saves energy. Cooking using pressure cookers is known as pressure cooking. Pressure cooking is the process of cooking food, using water or other cooking liquids, in a sealed vessel known as a pressure cooker, which does not permit air or liquids to escape below a pre-set pressure.



    Coffee percolater

    A coffee percolator is a type of pot used to brew coffee by continually cycling the boiling or nearly-boiling brew through the grounds using gravity until the required strength is reached.

    Percolators often expose the grounds to higher temperatures than other brewing methods, and may recirculate already brewed coffee through the beans. As a result, coffee brewed with a percolator is susceptible to overextraction.



    Microwave

    A microwave oven is a kitchen appliance that heats food by bombarding it with electromagnetic radiation in the microwave spectrum causing polarised molecules in the food to rotate and build up thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item; food is more evenly heated throughout than it generally occurs in other cooking techniques.



    After identifying any heavy kitchen equipment describe how it works.

    (a) Deep freezer

    We normally use a deep freezer to keep food for a long period of time. A deep freezer is a food preservation cabinet that is similar to a refrigerator, but with a much lower temperature of 0oc or even below. It is usually used to keep large quantities of fresh foodstuffs that run out of season.



    b) Refrigerators

    These are storage facilities that are used for keeping perishable foods like meat, fish, milk, vegetables and so on . Refrigerators are operated by electricity, gas or paraffin. They are found in different sizes, designs and colours, the body of refrigerators is made of steel coated with synthetic enamel or porcelain. It has got a double wall which is fitted with insulating material to keep out warmth. Some refrigerators have got a freezer compartment which has ice. The freezer is used to store foods that need freezing for example, meat, fish and so on in the lower compartment of fridge is used to store vegetables, eggs, bottles and cooked foods.A refrigerator is used to keep food fresh and free from spoilage because temperature in it is too low for the growth of microorganisms. Food, especially perishables like meat, fruits, milk and vegetables can be preserved in a refrigerator for a longtime.



    Electric cooker

    All of us are aware that an electric cooker is an electric powered cooking device for heating and cooking of food. An electric cooker often has four stoves and one or two ovens. There will be knobs to determine the temperature of the ovens and stoves.


    Gas cooker

    As we noted, a gas cooker is also a heavy equipment found in the kitchen. A gas stove is a cooker/stove which uses natural gas, propane, butane, liquefied petroleum gas or other flammable gas as a fuel source. It is designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking.


    Salamanders

    Salamanders are used for broiling, browning, caramelising, glazing, grilling and toasting food. They are used to finish off foods, rather than cook them.



    There are two forms of Salamanders. One is hand-held; the other is like an oven.

    i) Hand-held
    A hand-held one consists of a metal rod, with a wooden handle at one end, and at the other, a heavy-weight iron disk disks 3 to 4 inches (712 to 10 cm) wide. It looks a bit like a branding iron, or a medieval weapon of torture.

    ii) Oven-like Salamanders
    These are an actual appliance, gas or electric powered. They can be stand-alone or wall-mounted. Both kinds are designed to be eye-level so that you can easily watch, and access, the food placed inside.

    • Griddles are flat plates of metal used for frying, grilling, and making pan breads (such as pancakes, chapatis, and crepes). Traditional iron griddles are circular, with a semicircular hoop fixed to opposite edges of the plate and rising above it to form a central handle. Rectangular griddles that cover two stove burners are now also common, as are griddles that have a ribbed area that can be used like a grill pan. Some have multiple square metal grooves enabling the contents to have a defined pattern, similar to a waffle maker. Like frypans, round griddles are generally measured by diameter (20–30 cm).



    COOKING TOOLS

    Casserole dish

    • A casserole is a large, deep dish which we use both in the oven and as a serving vessel. It is usually of earthenware, glass, or cast iron, and it is used for baking and serving. Casserole pans resemble roasters and dutch ovens, and many recipes can be used interchangeably between them. Depending on their material, casseroles can be used in the oven or on the stove top. Casseroles are commonly made of glazed ceramics or Pyrex.
                                   
    Bake ware

    We use bake ware for baking the oven. Bake ware is designed for use in the oven (for baking), and encompasses a variety of different styles of baking pans as cake pans, pie pans, and loaf pans.
    • Cake pans include square pans, round pans, and speciality pans such as angel food cake pans and spring form pans often used for baking cheesecake.

    • Sheet pans, cookie sheets, and jelly-roll pans are bake ware with large flat bottoms.

    • Pie pans are flat-bottomed flare-sided pans specifically designed for baking pies.

    Sauce pan Saucepans (or just “pots”) are vessels with vertical sides about the same height as their diameter, which we use for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3-12 litres). Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics.


    • Sauté pans. We use sauté pans for sauteing, they have a large surface area, like a frypan, but with vertical sides to prevent food from escaping during cooking.

    • Stockpots are large pots with sides at least as tall as their diameter. This allows stock to simmer for extended periods of time without reducing too much. Stockpots are typically measured in volume (6-36 L). Stockpots come in a large variety of sizes to meet any need from cooking for a family to preparing food for a banquet. A specific type of stockpot exists for lobsters, and an all-metal stockpot usually called a caldero is used in Hispanic cultures to make rice.

    • Braising pans and roasting pans are large, wide and shallow, to provide space to cook a roast (chicken, beef, or pork). They typically have two loop or tab handles, and may have a cover. Roasters are usually made of heavy gauge metal so that they may be used safely on a cook top following roasting in an oven. Unlike most other cooking vessels, roasters are usually oblong or oval. There is no sharp boundary between braisers and roasters - the same pan, with or without a cover, can be used for both functions.
    In Europe, a clay roaster is still popular because it allows roasting without adding grease or liquids. This helps preserve flavour and nutrients. Having to soak the pot in water for 15 min before use is a notable drawback.

    Dutch ovens

    Are heavy, relatively deep pots with a heavy lid, designed to recreate oven conditions on the stove top (or campfire). They can be used for stews, braised meats, soups, and a large variety of other dishes that benefit from low heat, slow cooking. Dutch ovens are typically made from cast iron, and are measured by volume.

    Frying pans

    These provide a large flat heating surface and shallow sides, and are best for pan frying. Frypans with a gentle, rolling slope are sometimes called omelette pans.


    Grill pans are frypans that are ribbed, to let fat drain away from the food being cooked. Frypans and grill pans are generally measured by diameter (20–30 cm).



    After attempting the activity above, we can be able to apply the maintainance procedure for kitchen tools and equipment.

    1. Washing kitchen utensils

                                      

                             Scraping: Remove all food scraps from the kitchen equipment.

    Cleaning tips.
    • Washing breaks up the chain of infection by removing bacteria and their breeding grounds.
    • Complete washing up away from food preparation areas.
    • Wash cutlery, glassware and tableware away from greasy pans and equipment.
    • Glassware should be washed separately and if possible have its own dishwasher.
    • When washing up by hand, wash equipment from least to most dirty.
    • Change washing solutions regularly.
    • Use the correct detergent as some have a bad effect on certain metals.
    2. Oiling kitchen tools

    Oiling kitchen tools like wooden ones increases longevity of wooden cutting boards, spoons and bowls.

                                 

    We use the following materials for oiling kitchen tools.
    1. Bottle of mineral oil.
    2. Clean, old rags or multiple paper towels.
    Directions
    • Lay wooden items on one of the rags and fold the other into a square.
    • Pour a small amount of mineral oil on the folded rag.
    • Rub oil along the top surface of the wood, making sure it is distributed evenly. Allow the oil to soak in for 10-15 minutes before flipping over and oiling the other side.
    3. Scrubbing
    This is done to remove food remains from the kitchen tools. Materials regularly used for scrubbing include; scrubbing brush, dish cloth mainly used for wiping down counters and tables, scrubbing pads for hard to clean pots and pans, steel wool for heavy duty scrubbing, cloth towels for cleaning up quick messes and spills, rubber gloves for protecting your hands from cleaners, abrasive scrubbies and gross food.

                                    

    Scrubbing helps to ensure that kitchen tools are maintained clean free from food remnants and stains in order to ensure hygiene and safety.


    Vegetables cuts

                                      

    How do you cut vegetables at home? There are many types of vegetable cuts. These include:


    Stock

    Stock is made from water in which bones, meat, vegetables or fish have been simmered slowly to extract their flavour.


    Method of making stock.

    i. Avoid using too much fat, cut vegetables in large pieces and add herbs for flavour.
    ii. After simmering for about 2 hours, strain and cool.
    iii. Remove the surface fat before using.
    iv. If kept, store in the refrigerator and boil for 5 minutes the next day to destroy bacteria.
    v. Stock may be frozen.
    vi. Stock cubes may be dissolved in water to produce a quickly made stock.

    Sauces
    A sauce is a thickened, flavoured liquid that can be added to food or dish. It can also be defined as a liquid food which is usually flavoured and thickened. More still a sauce can be defined as a liquid, cream or semi solid food served on a plate or used in preparing other foods. A good sauce should be smooth, glossy and of the desired consistency, colour, flavour and temperature. a good sauce will be having the correct consistence, well-seasoned and flavoured, smooth and glossy and so on. Sauces are not normally consumed by themselves; they add flavour, moisture and visual appeal to another dish.


    Importance of sauces in meal preparation
    • Provide a contrasting texture, for example, curry sauce is left unsieved to provide texture.
    • Bind ingredients for example, in rissoles they are used to bind.
    • Improve and enhance flavour.
    • Used as a coating and so on cauliflower and gratin.
    • Adds colour.
    • Contribute to the nutritive value.
    • Provide moisture.Reduce the richness of some foods.
    • Add interest and variety to a meal.
    • They provide a contrast in flavour to the dish with which they are served, for example, apple sauce.
    • They can be served as part of the dish. For example, braised celery.They can be served with food as an accompaniment, for example, custard.

    Classification of sauces.

     

    i. Coating sauce: This is the one which is poured over the food as part of the dish. Coating is the act of applying a liquid (in this case sauce) onto the surface of food, product in order to improve on its properties.

                                     

    ii. Pouring sauce: This is thinner and it is served separately to be added to food at the table.

    iii. Binding sauce (Panada): This is very thick and is used as a base for soufflés to bind together ingredients and it is also used as a filling for pancakes, toasted sandwiches, and vol-au-vents.

    iv. Purée sauce: This is the one made of fruit or vegetables and its served to counteract the richness of some dishes. For example,apple sauce with pork.

                               

    v. Mayonnaise: This is also known as an oil and vinegar dressing. It is served with salads.

                                  

             

    Making different sauces

     A) Sauces thickened by gelatinisation of starch

    1.     Blended sauce


    Method.

    Blend the flour in a mixing bowl with a little cold milk. Boil the rest of the milk and then pour over the paste in the bowl. Stir. Return to pan and heat to boiling point stirring all the time.

    2) Roux

    Roux is used as a thickener for gravy, other sauces, soups and stews. Melt fat in pan. Remove from the heat and stir in flour to form a roux. Slowly stir in the milk a little at a time. Bring to the boil stirring all the time


    B) Sauces thickened by the coagulation of egg proteins.

    Egg custard
    i. Thoroughly mix the egg york with milk and mayonnaise.
    ii. Pour into a double sauce pan or mixing bowl over boiling water.
    iii. Cook stirring all the time until the eggs coagulate and the sauce can coat the back of a spoon.
    iv. Remove from the heat, stir in the flavouring and cool quickly so as to stop the coagulation.

    Serving sauces with other dishes

    Sauces may be used for savory dishes or desserts. They can be prepared and served cold like mayonnaise, prepared cold but served lukewarm like pesto or can be cooked like béchamel and served warm or again cooked and served like apple sauce.

    NOTE: Some sauces are industrial inventions like Worcestershire sauce and soy sauce. Sauces for salads are called salad dressing, for example, mayonnaise and French dressing.


    Dipping sauce (dip): This is a common condiment for many types of food. Dips are used to add flavour or texture to a food such as pita bread, dumplings, crackers, potato chips and so on. Here the food is dipped or added into the dipping sauce. Dips are commonly used for finger foods, appetisers and other easily held foods. Thick dips based on sour cream, milk, yogurt, mayonnaise, soft cheese or beans are staple to hors d oeuvres and are thinner than spreads which can be thinned to make dips.

    Fry sauce: This is a regional condiment served with French fries. It is often referred to as burger sauce and usually a simple combination of one part ketchup and two parts mayonnaise.


    Tomato sauce
    Ingredients

    • 25 g butterŽ
    • 1 Small chopped onion Ž
    • 1 CarrotŽ
    • 1 Rasher baconŽ200 g TomatoesŽ
    • Bay leaf
    • Ž15 g flour
    • ŽA quarter pint water
    • ŽSalt and pepperŽ
    • Good pinch sugar

    Method
    1.  Heat the butter and toss the onion, carrot and bacon in this; do not brown.
    2.  Add tomatoes and bay leaf and simmer for a few minutes.
    3. Blend the flour with stock, add to the ingredients and simmer gently for about 30 minutes.
    4. Stir from time to time.
    5. Rub through a sieve , add seasoning and sugar and reheat.

    Curry sauce

    IngredientsŽ
    • 1 medium sized onionŽ
    • 1 small green pepperŽ
    • 1 cooking appleŽ
    • 25 g butterŽ
    • 1 level tablespoon curry powderŽ
    • 1 teaspoon curry pasteŽ
    • 1 teaspoon salt
    • Ž1 level tablespoon corn flourŽ
    • 1 tablespoon desiccated coconut
    • Ž1 dessertspoon sultanasŽ
    • 1 teaspoon lemon juiceŽ
    • 1-2 tablespoons milk

    Method
    1. Chop the onions, pepper and cooking apple and sauté in the butter.
    2. Then add curry powder, paste, salt and corn flour
    3. Stir until blended, cook a few minutes and then stir in stock.
    4. Bring to boil, stirring all the time.
    5. Add chutney, coconut and sultanas.
    6. Cover and simmer for atleast 1 hour. Stir in the lemon juice, add seasoning and the milk or cream if used.


    White sauce

    Ingredients
    • Ž25 g butter or margarineŽ
    • 25 g flourŽa
    • half pint milk for coating consistency that is sauce a quarter pint milk for panada or binding consistencyŽ
    • 1 pint mild doe thin white sauces for soups
    Method

    Heat the butter or margarine gently, remove from the heat and stir in the flour. Return to the heat and cook for a few minutes, so that the roux as the butter and flour misture is gradually called, does not brown. Again remove the pan from the heat and gradually blend in the cold milk. Bring to boil and cook, stirring with a wooden spoon, until smooth. Season well. If any small lumps have formed whisk sharply.






    ◄Unit 6 : FOOD NUTRIENTS SELECTION PRINCIPLEUnit 8 : PASTRY AND BAKERY PRODUCTS►