1. Advantages and disadvantages of different types of cooking methods:

Baking

Advantages

-More flavorful compared to boiling

-Little amount of fat as compared to other methods such as frying and roasting

-Lesser emissions of toxic byproducts like smoke

Disadvantages

-Time consuming as compared to cooking methods such as frying and boiling.

Grilling

Advantages

-High intensity of the heat allows the food to be cooked faster.

Disadvantages

-Food should be of premium quality, which is quite expensive.

-Requires a certain level of skill in order to prepare perfect grilled dishes; it is not a basic method that can be used by everyone.

Roasting

Advantages

-Highly enhances the flavor of the food

-Inexpensive process as the basic method does not require much specialized equipment.

Disadvantages

-Use of a lot of fat, which is not very appealing for health conscious gourmets.

Frying

Advantages

-Crisp and crunchy outside but tender and juicy inside

-Short time spend

Disadvantages

-High level of fat and cholesterol

-Not very easily digestible

-Surface can get carbonized or burnt very easily

Boiling

Advantages

-Easiest and one of the safest

-Produces stock, a nutritious and flavorful liquid that can be used to prepare a variety of dishes

-Makes food easy to digest

Disadvantages

– Loss of nutrients which have been transferred from the food to the liquid

-Not as visually appealing

– Time-consuming

Simmering

Advantages

-Helps in tenderizing meats (makes meat soft) , which is an added advantage while preparing delectable dishes out of inexpensive, tough meats.

Disadvantages

-Time consuming compared to boiling

– Excessive simmering can destroy the nutrients present in the food.

Steaming

Advantages

-Preserves the natural shape as well as the nutrients present in the food.

-Requires no fat and is hence generally accepted as a healthy method of cooking

Disadvantages

-Time consuming

2. The basic of safety and hygiene in kitchen

Hygiene:

a)Wash hand in soapy water.

b)Do not lick fingers.

c)Separate raw and cooked food to prevent cross-contamination.

d)Never taste uncooked food.

e)Wash utensils after using.

f)Tie back your hair to avoid hair fall into food.

g)Do not wear any loose clothing or dangling jewelry to avoid fire.

Safety:

a)Use hot pads when removing food from the oven or microwave

b)If you hurt yourself, tell an adult immediately.

c)Have a well-stocked first aid kit in the kitchen at all times.

d)Kitchen knives should be sharp.

f)Don’t put knives into the soapy water because someone could reach in and get cut.

e)Use knives with adult supervision.

g)in the dishwasher, place knives point side down.

a)Ensure all appliances are turned off and are clean after using.

b)Unplug mixers and food processors after using.

c)Clean off the stovetop after it has cooled after using.

d)Wipe down the inside of the microwave with damp paper towels after using.

3. Career opportunity to become a chef…

Secondary 1&2: Home Economics

Secondary 3-4/5: Food and Nutrients

4. Cooking

• Glass Noodles

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• Aiyu Jelly

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