PROCEDURE FOR DISH WASHING

PREPARATION:
1. Scrape all extra food and grease from the plates. Wipe greasy plates with
paper to remove as much fat as possible. Soak greasy utensils in hot soapy
water to facilitate cleansing.
2. For Milk, Eggs, and Flour: Rinse and soak dishes in cold water, then wash.
3. For Sugar: soak in hot water, then wash.
4. If food burns or scorches in a utensil, remove from the heat immediately
and empty food into another utensil, put water and replace over heat for
10 – 15 minutes add 1-2 teaspoon baking or washing soda. Do not put soda
in Aluminum utensils.
WASHING:
1. Use two dish pans. One to contain hot sudsy water for washing and another
to contain clear hot water for rinsing. Change water in either pan as
frequently as necessary.
2. Use enough soap to make desirable suds.
3. Wash equipment in the following order:
a. Glassware
b. Silverware
c. China
d. Cutlery
e. Cooking utensils
4. Wash the inside and outside of the containers thoroughly.
5. Wash a few dishes at a time to prevent chipping.
6. Use steel wool for washing utensils.
7. Do not pile dishes in the rinsing pan.
8. Remove dishes from rinsing water, and allow them to drain on a clean
duster or a rack.
9. Dry all utensils with a clean duster and place them in their proper place.
BASIC CONVERSIONS:
Dry Ingredient Equivalents:
 1 Tablespoon =3 Teaspoons
 1/8 cup = 2 Tablespoons
 1/4 cup = 4 Tablespoons
 1/3 cup = 5-1/3 Tablespoons
 1/2 cup = 8 Tablespoons
 2/3 cup = 10 and 2/3 Tablespoons
 3/4 cup = 12 Tablespoons
 1 cup = 16 Tablespoons

Liquid Ingredient Equivalents:

 1 cup = 8 fluid ounces = 1/2 pint
 2 cups = 16 fluid ounces = 1 pint
 4 cups = 32 fluid ounces = 2 pints = 1 quart
 8 cups = 64 fluid ounces = 4 pints
 4 quarts = 128 fluid ounces = 1 gallon
HOW TO WEIGH AND MEASURE ACCURATELY:
A. DRY INGREDIENTS:
Flour: Sift flour once, place lightly into measuring cup with spoon until the
measure is overflowing. Do not shake the cup, level the flour with the straight
edge of a spatula or knife.

White Sugar: Unless sugar is lumpy, do not sift it before measuring. Fill the
cup or spoon with sugar to over flowing without shaking the cup. Level the sugar
with the straight edge of a spatula or knife.

Brown Sugar: Roll and sift it before measuring, then pack into a cup firmly
enough for the sugar to keep the shape of the cup when turned out.

Whole Grain Cereals: Stir the product lightly with a fork or spoon until
the measure is over flowing. Level the measure with the straight edge of a spatula
or knife.

Spices: Measure as you measure the whole grain cereals.

B. LIQUIDS:
Use glass measuring cup.
Milk: Measure fluid milk by pouring into the container to the measure mark.
Oil: Same as milk.
Water: Same as milk.
C. Solid Fat: Press the fat firmly in a standard measuring cup until it is full.
Level with the straight edge of a spatula or knife.
a. use individual cups for measuring ¼ , 1/3 , ½ cup.
b. Measure in tablespoons.
VEGETABLES
Green plants grow in soil and make carbohydrates using water from the soil,
carbon dioxide gas from the air and energy from sunlight during a process called
photosynthesis.
Plants take up minerals from the soil through their roots and use them to grow. If
the soil is rich in minerals, the plants (and us) will benefit from these.

NUTRITIONAL VALUE
Fruits and vegetables contain a good range of nutrients:
 Carbohydrate: As natural sugars, starch and fiber.
 Vitamins: Especially vitamin C, vitamin A (as beta carotene), and some B
vitamins and vitamin E
 Protein: Especially in beans, peas and lentils.
 Minerals: This depends on where the plant grows.
 Fat: There is a little in legumes, and more in avocados, nuts and sweetcorn.
Many types of nuts and corn are used to make cooking oils.
 Water: Fruits and vegetables are a very important source of water.
 Plants also contain a wide variety of other natural substances that give
them color, flavor and texture, and that are known to be beneficial to our
health, such as antioxidants.

PRINCIPAL AIMS OF VEGETABLE COOKERY

1. To conserve or increase the food value of the vegetable.
2. To improve its digestibility and texture.
3. To retain or enhance its flavor and color.

HOW TO RETAIN MAXIMUM NUTRITIVE VALUE:

1. Gather or purchase vegetables in their prime. They should be young, tender
and fresh.
2. Prepare and use vegetables as soon as possible.
 3. Store in a clean, dry and cool place.
4. Do not cut vegetables too far ahead of time.
5. Cook whole or large pieces; if possible, cut in uniform pieces.
6. Cook as follows:
a. Cook in small amount of freshly boiling salted water (1/4 teaspoon
salt per 10 oz water).
b. Cook for as short a period as possible, until just tender. Stir as little as
possible while cooking and do not boil violently.
c. Cook green colored vegetables uncovered, at first, to allow volatile
acids to escape.
d. Cook strong flavored vegetable uncovered.
e. Save any liquid that is left for us in soup, gravies, casserole dishes etc.
f. Serve immediately.

PREPARATION OF VEGETABLES FOR COOKING:

BEETROOTS:If cooked whole, leave about 1” of tops and do not remove roots.
Scrub well. May be peeled and diced for cooking in small amount of water.

CAULIFLOWER:
Remove part of heavy stalk but do not cut-off stem more than it is necessary.
Cook cauliflower until it is easily pierced. The stem should be waxy in appearance
when cooked.

SPINACH:
To prepare cut off roots, remove coarse stems and undesirable leaves. Wash in
large amount of water, lifting the spinach the spinach up and down in water.
Wash two or three times till the dirt and gritty materials get removed. Add one
tablespoon of salt/gallon of water.

CARROTS:
Wash and peel or scrape to remove skin of carrots. May be cooked whole or
unpeeled. Length-wise pieces result in less loss of solution.

GREEN BEANS:Wash, remove ends and cut, if large. Beans cook more rapidly if
cut length-wise or at an angle instead of cross-wise.
BOILED BEETROOT
INGREDIENTS:
Beetroot 1Pao
Salt ¼ tsp
Pepper ¼ tsp

METHOD:
1. Wash the beets. Then trim off all but about 1 inch of the beet greens.
2. Bring a large pot of salted water to a boil. (The water should cover the
beetroot completely and have an inch of additional water).
3. Once the water is boiling, add the beetroots.
4. Boil 20 to 40 minutes until tender.
5. Remove beets from water and immediately immerse in a bowl of ice water
to cool then rub off the skins with your fingers.
6. Season with salt and pepper as desired.

SPINACH BHUJIYA
INGREDIENTS:
Spinach 1 pao
Onion 1 small
Red chilies 2-3
Oil ½ Tb. Sp.
Salt ¼ tsp
METHOD:
1. Clean, wash and cut the spinach.
2. Slice the onions and fry to light brown color in the pre-heated oil.
3. Break red chilies and fry.
4. Add spinach and salt.
5. Cook for three minutes, open. This lets out the volatile gases.
6. Cover and cook till tender.

OVEN ROASTED VEGETABLES

INGREDIENTS:
Potatoes (cut into cubes) 2 oz
Onions (cut into cubes) 2 oz
Tomatoes (cut into cubes) 2 oz
Cauliflower (cut into cubes) 2 oz
Carrots (cut into cubes) 2 oz
Garlic cloves 5
Capsicum (cut into cubes) 2 oz
Oil 1 tbsp
Salt 1 tsp
Pepper 1 tsp
Ground oregano powder 1 tsp
Paprika 1 tsp
Lemon 1
Coriander (garnish) 1 tablespoon
METHOD:
 Preheat the oven to 400°F (204° C).
 Clean and prepare vegetables.
 In a large bowl, add olive oil, black pepper, paprika, oregano, andsalt.
 Toss all the veggies lightly with the oil mixture so that they are all coated.
 Place potatoes, baby carrots, and garlic in a single layer on a baking sheet
and roast for 10 minutes.
 Add the remaining vegetables to the baking sheet and return to the oven
until tender. Remove from the oven.
 Add lemon juice and coriander on top. Serve hot.

STANDARD FOR VEGETABLES:

 It should retain its shape.
 It should retain its color.
 It should have good flavor, not over seasoned.
 It should retain the maximum nutritive value.
 It should be attractive.

EVALUATION OF THE PRODUCT:

___________________________________________________________________
___________________________________________________________________

Common problems and its reasons while cooking vegetables:

PROBLEMS REASONS
Altering shape Stirring constantly
Changing color Over cooked or use of acid or alali
during cooking
Scorching High temperature
Over soft Stirring on low temperature
CEREALS
Cereals are the grains (seeds) of plants, most of which are types of cultivated
grass. Cereal grains have been the most important (staple) foods of many
countries for thousands of years.
The climate and type of soil affects which cereals are grown and how important
they are in a country or area of a country. They provide people with the main
source of energy in their diets and they can be made into a wide variety of food
products.

NUTRITIONAL VALUE OF CEREALS:

The best way to get all the nutrients from cereal seeds is to eat the whole seed –
we call these unrefined or wholegrain/whole-meal cereals.
Unrefined, wholegrain cereals give us these nutrients:
 Protein
 Carbohydrate (especially starch)
 Group B vitamins
 Fat (a little)
 Iron
 Vitamin E
 A variety of trace elements
 A very good source of fiber

INSIDE THE SEED:

All cereal seeds look similar inside.
The outer layers of the seed are known as the bran. This is where most of the
fiber is found, plus many of the vitamins, minerals and trace elements as well as
some of the protein and fat.
The middle (main) part of the seed is called the endosperm. This where the
carbohydrate (starch) and most of the protein is found, plus some of the vitamins.
The smallest part of the seed is called the germ. This contains the new shoot and
the ‘information’ the seed will need to grow into a new plant when the seed
germinates. It contains most of the fat, some of the protein and vitamins,
minerals and trace elements.

DIFFERENT TYPES OF GRAINS AND ITS USES:

Type of What is it used for Contains
cereal gluten?
Barley Animal feed Yes
Can be made into bread
Pearl barley used in soups and stews
Barley flakes used in breakfast cereals
Can be cooked on its own as an alternative to rice
Malt extract is obtained from barley – used as a
sweetener in foods (maltose)
Buckwheat Not a cereal grass, but the seeds are used to make flour No
or eaten like rice
Used to make buckwheat pasta
Very nutritious – very good source of calcium
Corn Used for human and animal food and to produce a No
variety of products, e.g. corn oil, high fructose corn syrup
(used to sweeten fizzy drinks) and cornflour (corn starch
is used to thicken foods such as custard)
Cornmeal (polenta) is used to make breads, cakes,
biscuits, pancakes, tortillas, muffins and fried snack foods
Fresh maize (corn on the cob) is eaten as a vegetable
Dried maize is used for popcorn
Millet A good source of iron No
It can be used as an alternative to rice but the seeds have
to be heated first to make them crack so that they will
take up water and become soft
Millet flakes are added to breakfast cereals or used for
porridge
Oats Very nutritious and cheap to buy – provides a good A little
amount of calcium (but not
Available as oatmeal, porridge oats or jumbo oat flakes enough
Used for porridge to make
 Added to breads, cakes, biscuits and fruit crumble bread)
toppings
Made into oatcakes, flapjacks and oat crackers
Quinoa Not a type of grass but the seeds are used as an No
alternative to rice
Very nutritious – contains a lot of protein (but not gluten)
Rice Grown in many parts of the world – a very important No
cereal as it provides a lot of energy and B vitamins
Long grain rice is used traditionally for savoury dishes
(e.g. basmati, patna, easy-cook, brown wholegrain)
Short grain rice is used traditionally for sweet dishes (e.g.
pudding rice)
Rice flour is used for desserts, to add texture to biscuits,
cakes and pancakes
Rice flakes can be made into porridge
Rye Used to make bread Yes
Kibbled rye (seeds which have been broken up) is added
to granary bread
Rye flakes are added to breakfast cereals
Spelt Similar to wheat but has more protein Yes
Used for bread making, pasta and other baked goods
Wheat Used in all types of baked products, e.g. breads, pastries, Yes
cakes, biscuits, puddings.
Whole grains can be cooked and served like rice and can
be cracked and kibbled.
Bulgur wheat is steamed whole grains, which are then
cracked and soaked in boiling water before eating.
Couscous is steamed, dried and cracked grains of durum
wheat (a variety of wheat that is used to make pasta).
Wheat flakes are used in breakfast cereals.
Wheat bran can be bought and added to recipes.
Wheat germ contains a lot of vitamin E and other
nutrients and can be added to recipes like wheat bran.
Other products are made from milling the wheat, e.g.
semolina (suji), which is used in puddings.
POINTS TO CONSIDER:
1. Cereals should be cooked thoroughly to avoid the flavor of raw starch.
2. The whole or cracked cereals require a longer time of cooking than the
flakes or granular types of cereals. They also absorb water.
3. Cereals should be cooked in such a manner that they will not become
mushy and lose the identity of their flakes. Stir as little as possible. Granular
cereals should not be allowed to become lumpy during the cooking process.
4. Every family has its own standard as to the degree of stiffness for a given
cereal. The amount of water used with each cereal varies with the type. It is
better to have cereal slightly stiff than too thin. Cereals continue to thicken
as they cool.

BOILED RICE
INGREDIENTS:
Rice 1 cup
Water 2 cup
Salt ½ tsp

METHOD:
1. Pick, clean and wash rice.
2. Place water and salt in a sauce pan and bring to boil.
3. Add rice to the boiling water. Stir with spoon to separate the grains from
the bottom of the pan.
4. Cover tightly and turn heat vey low and cook for 20 – 30 minutes.
5. Turn off heat and allow to remain in the burner for 10 minutes without
removing [Link] not stir during cooking.
STANDARD FOR BOILED RICE:
 Rice should be long and tender
 Grain should be separate; not sticky
 White in color
 Should have good flavor.

EVALUATION:
__________________________________________________________
__________________________________________________________
Common problems and its reasons while cooking boiled rice:
PROBLEMS REASONS
Grains sticky and gummy Cooked at low temperature in more water than
required
Off color or yellowish color Rice are not washed properly
Hard in center Under cooked
Raw and starchy Cooked at high temperature in to much water
DAAL
INGREDIENTS:
Dal Moong ½ Pao
Turmeric ¼ tsp
Chillie powder ¼ tsp
Salt ½ tsp
Oil ½ tbsp
Water 1-2 cups
Onion 1 medium
Garlic clove 2 -3 cloves
Zeera ½ tsp
Red chillies (whole) 1- 2

METHOD:
1. Pick, wash and soak the dal in 2 cups of water for 5 minutes.
2. Add salt, turmeric and chillie powder.
3. Cook until tender.
4. Pour it in a serving bowl and add baghar on top.

Baghar:
1. Slice onion and garlic
2. Fry onions and garlic till light brown.
3. Add zeera and whole chillies and fry for ½ to 1 minute.

STANDARD FOR MONG DAL:

 Should have good golden color.
 Tender.
 Well-seasoned, good flavor.
  Thin consistency when served with boiled rice, and thick when served with
chapati.

EVALUATION:
__________________________________________________________
__________________________________________________________

Common problems and its reasons while cooking daal:

PROBLEMS REASONS
Dry Not enough water
Mushy Too much water
Sticky Cooked at very low temperature
Poor flavor Not enough seasoning

MILK COOKERY
Milk is produced in the mammary glands by a group of animals called mammals to
feed their young. Mammals include cows, sheep, dogs, cats and humans.

NUTRITIVE VALUE:
Milk is designed by nature to be the only food that a baby mammal has for the
first few weeks or months of its life. Therefore, milk contains everything that a
baby mammal needs to enable it to grow, give it energy and help to build its
immunity to disease.
Milk contains the following nutrients:
 Protein: This has a high biological value. Cow’s milk has just over 3 per cent
protein.
  Fat: Cow’s milk has about 3 to 4 per cent fat depending on the breed of cow
the milk comes from. It contains saturated and unsaturated fatty acids, and
the amounts of these depend on what the cow has been fed.
 Carbohydrate: Cow’s milk has about 5 per cent lactose
 Minerals: Milk contains a lot of calcium and good amounts of phosphorus,
sodium and potassium. It has very little iron, but during pregnancy, a baby
will build up a store of iron from its mother and use this until it is weaned
on to solid foods.
 Vitamins: Milk contains a good amount of vitamins A and D, especially in
the summer if the cows have been allowed out into the fields to feed on
grass. It contains some B vitamins but little vitamin C.
 Water: Milk contains about 90 per cent water

PRINCIPLES OF MILK COOKERY:

Milk puddings and sauces contain a fair amount of starch therefore they should
be cooked thoroughly.

GENERAL INSTRUCTIONS:
1. When starch products like powdered rice, corn flour or refined flour are
cooked with milk, they should be added to the milk after making a paste
with little water or milk.
2. Stirring should be done constantly in order to prevent burning and
lumpiness.
FIRNI
INGREDIENTS:
Milk 1 cup
Rice 2 tbsp
Sugar 3 tbsp
Kewra ½ tsp
Pistachio, almonds (sliced) 1 tbsp

METHOD:
1. Pick, wash and soak rice for ½ hour.
2. Pour out the water and spread rice on a dry thick cloth.
3. Grind the rice finely.
4. Make paste of rice with 2 tbsp of cold milk and add the remaining milk.
5. Put on low heat, cook by stirring continuously until the milk is thickened
and firni is of desired consistency.
6. Add sugar and cook till sugar is dissolved.
7. Add kewra.
8. Pour out into serving dish/es and decorate with sliced almonds, pistachios
and silver paper.

STANDARD FOR FIRNI:

 Firni is neither stiff nor lumpy.
 It is creamy in texture and has delicate flavors.
 Set on cooling.

EVALUATION:
__________________________________________________________
__________________________________________________________
Common problems and its reasons while cookingfirni:
PROBLEMS REASONS
Lumpy Not stirred properly
Sticky consistency Too much sugar added
Greenish color Cooked it with metal spoon
Poor flavor Ingredients not added properly
Curdled Overcooked at high temperature
Watery Undercooked

BASIC WHITE SAUCE

INGREDIENTS:
Butter 2 tbsp
Refined flour (maida) 2 tbsp
Salt ¼ tsp
Pepper ¼ tsp
Roasted oregano powder ¼ tsp
Milk 1 cup
METHOD:
1. Melt butter in a pan over low heat.
2. Stir in flour and salt. Cook over medium heat, stirring constantly until
mixture is smooth, bubbly and fragrant, remove from heat.
3. Gradually add milk while stirring constantly.
4. Bring to boil and stir for 1 minute.
STANDARD FOR WHITE SAUCE:
 The finished sauce should be moderately thick and smooth.
 White sauce can range from very thin to very thick.
 Medium white sauce is the type used to make sauces and creamed dishes.
Thicker white sauce binds ingredients or forms the base of souffles; thinner
versions provide the foundation for cream soups.

EVALUATION:
__________________________________________________________
__________________________________________________________

Common problems and its reasons while cooking white sauce:

PROBLEMS REASONS
Too thick or too thin Wrong ratio of flour, butter and milk
Raw taste Not cooking the flour for enough time
Lumpy Added all the milk at once, not stirring enough,
used very cold milk
Poor flavor Not enough seasoning
EGG
Eggs are designed by nature to provide a place to grow a baby bird (chick), so they
contain lots of different nutrients for this purpose. When you buy eggs from the
shop, they are unfertilized and will not grow into a chick, but they still contain all
the nutrients and so are a very useful part of our diet.

NUTRITIONAL VALUE OF EGG:

 Protein: in the egg white and the yolk.
 Vitamins: especially vitamins A, D and E in the yolk, and B vitamins
(especially B2 and B12) in the white and yolk.
 Minerals and trace elements: especially phosphorus, iron (egg yolk), zinc
and selenium. Calcium and other minerals are found in the shell, so we do
not benefit from them.
 Fat: found in the yolk.
 Water: the egg white and yolk both contain water.
 Energy: a medium-sized egg provides about 80kcals (336kJ).

WHAT IS INSIDE AN EGG?

All eggs look the same inside. The tableexplains the different parts.
PART OF AN FUNCTION
EGG
Air Cell (Air Sac) Forms after the egg is laid as it cools down. Eggs have small
air cells and the egg will sink to the bottom of a jug of salty
water. Older eggs have large air cells and will float in a jug of
salty water.
White Part of this is thick and part is thin. The thick part protects the
yolk. Older eggs have a larger amount of thin egg white
Yolk This is the center part of the egg where the chick would grow
if the egg was fertilized. The colour varies from light to darker
yellow depending on what the hen has had to eat.
Germinal disk This is where a chick would start to grow if the egg was
fertilised – it contains the ‘information’ to make the chick.
Shell There are two of these and they help to hold the contents of
membrane the egg in place and prevent harmful bacteria from entering
 the egg.
Chalazae The chalazae make sure that the yolk always stays in the
center of the egg. They are made of protein.
Shell This is the protective coating of an egg. It is covered in tiny
holes (called pores) which let gases and water pass through
the shell.

EGG COOKERY
PRINCIPLES OF EGG COOKERY:
 Eggs contain high protein contents, so they should always be cooked at low
to moderate temperature.
 High temperature toughens the protein of both white and yolk of the egg.
Appearance and palatability of the egg is also affected.

USE OF EGGS IN COOKING:

1. To improve texture, color and flavor.
2. To serve as an agent for:
 Thickening: e.g. custards, sauce, fillings for pies.
 Binding: e.g. kababs
 Coating: e.g. frying fish with crumbs
 Emulsification: e.g. mayonnaise
 Clarification: e.g. clearing broth, coffee etc.
3. As leavening agent e.g. in sponge cake.
4. As garnish in salads vegetables and main dishes.
SOFT- OR HARD-BOILED EGG
INGREDIENTS:
Egg (room temperature) 1
Water to cover the egg
Salt and pepper a pinch

METHOD:
1. Boil the water in a sauce pan.
2. Lower the heat to a simmer than carefully place the egg in the sauce pan.
3. Turn the heat to medium and cook for 3 to 5 minutes.
4. Immediately place the egg in cold water to stop the cooking process to
avoid over cooking.
5. For hard boil egg: cook it for 10 to 12 minutes.
6. Take it out and immediately place the egg in cold water for easy shelling
and to prevent dark rings around the yolk.
7. Sprinkle salt and pepper on eggs for taste.

STANDARD FOR SOFT BOILED EGGS:

 Standard depends on the degree of doneness desired.

STANDARD FOR HARD BOILED EGGS:

 The egg white is firm, yet tender.
 When shell is removed the surface should be smooth.
 The yolk is mealy in consistency and the outer edge is not discolored.

EVALUATION:
__________________________________________________________
__________________________________________________________
Common problems and its reasons while cooking boiled egg:
PROBLEMS REASONS
Tough Over cooked
Rubbery in texture Cooked on low temperature for long time
Greenish brown ring Overcooked, did not immerse in cold water after
around the yolk cooking

PAKISTANI OMELETE
INGREDIENTS
Egg 1
Milk ½ tbsp
Onion (chopped) 1 tbsp
Green chilies (chopped) 1
Coriander (chopped) ½ tbsp
Chillie powder ¼ tsp
Salt and pepper ¼ tsp
Oil ½ to 1 tbsp

METHOD:
1. Beat egg, add all the ingredients except for oil and mix well.
2. Heat the oil in a frying pan.
3. Add the egg mixture and cook slowly.
4. As omelet cooks lift the spatula and let the uncooked portion run
underneath.
5. Increase the flame and let it brown on one side.
6. Flip the omelet carefully and cook on the other side.
7. Fold and serve hot.
STANDARD FOR OMELET:
 They are light, fluffy, tender and moist.
 Delicately brown on the outside.
 Well-seasoned and have pleasing flavor.

EVALUATION:
__________________________________________________________
__________________________________________________________
Common problems and its reasons while cooking omelet:
PROBLEMS REASONS
Shrunken Over cooked on high temperature
Dry Over cooked
Poor volume Eggs are not beaten properly
Leathery Cooked for a long time
Over seasoned Improper proportion of spices
Raw in the center and Cooked at a high temperature
burned from outside
Too dark Over cooked at high temperature
Uneven Not handled properly

MEAT
Meat and poultry are an important part of the diet for people in many countries.
Meat comes from animals, and poultry is the name for meat from birds.

NUTRITIONAL VALUE
Animal meat and poultry meat have a similar structure (they are in fact muscles)
and nutrients, but the amount of each nutrient varies according to the following:
 The age of the animal or bird
 The part of the animal or bird that is eaten
  How the animal or bird is reared (where it is housed, what it is fed on, how
much it can move around, how quickly it grows, how much muscle and fat
it builds up)
Cooking the meat and poultry helps to make the nutrients more digestible and
easier for the body to absorb.
Meat and poultry provide the following nutrients:
 Protein: Meat and poultry provide an important source of high biological
value protein. Offal (liver) is a good source of HBV protein which is easily
digested.
 Fat: Meat and poultry both provide fat, much of which is saturated. The fat
is found under the skin and inbetween the muscle fibres. Meat tends to
have more fat than poultry, but birds which have been reared in large
numbers in sheds (called intensive farming) often have a high fat content
because they cannot move around much to use it up for energy.
 Fat soluble vitamins A and D: Meat and poultry provide some of these. The
amount varies according to how much fat they contain and what they have
eaten. Liver is a very rich source of vitamin A. Kidney and heart also contain
vitamin A.
 Group B vitamins: Meat and poultry are both good sources of B vitamins.
Heart and liver contain useful amounts of vitamin B1.
 Iron: Red meat is an important source of iron. Meat and poultry also
provide a range of trace elements. Liver is an important source of iron.
 Water: Meat and poultry naturally contain water.
PRINCIPLES OF MEAT COOKERY:
 The choice of meat cookery method is determined by several factors e.g.
tenderness of the meat, amount of bone and fat present in the meat, and
the degree of doneness desired.
 There are two general methods used in cooking meat:
1. Dry heat method
2. Moist heat method
 The tender cuts of meat, which contain the minimum of connective tissues
are cooked by dry heat methods.
 The cuts with the least connective tissues come from those parts of the
animal which receive the least exercise, e.g. muscles that lay along the
back-bone, ribs etc.
 The greatly exercised muscles are in leg, shoulders, neck, and flank. The
muscles of these cuts develop large connective tissues. Moist heat method
of cookery should be used.
 These less tender cuts can be made tender by cutting, scoring or using meat
tenderizers such as raw papaya, ginger, etc.
[Link] heat method:
 Roasting e.g. liver tikka
 Frying e.g. fish
2. Moist heat method:
 Stewing e.g. Meat stew and korma
 Braising e.g. Pot Roast
POT ROAST
INGREDIENTS:
Chicken boneless 1 pao
Oil 2 Tbsp
Water 1 cup
Salt ½ tsp
Pepper ½ tsp
METHOD:
1. Wash and wipe the meat.
2. Apply the papaya and seasonings and set aside for 10 minutes.
3. Brown it on all sides in a small amount of oil.
4. Add 4 cups of boiling water to the meat.
5. Cook till tender (20 -30) minutes over low heat at simmering temperature.
6. Remove meat in a plate.
7. Make gravy with the stock.
8. If desired, serve with boiled vegetables like carrots and peas.

Gravy:
Take 2 tbspmaida for every cup of stock.
1. Measure the stock.
2. Make a paste of maida with a little water or cold stock.
3. Add the stock to the paste, stirring frequently.
4. Cook till it starts thicken.
5. Serve over roast slices.
STANDARD FOR POT ROAST:
1. Well brown from outside, not burned and pink or red from inside.
2. Slightly moist.
3. Juicy; not dry and shrunken.
4. Fine texture; not fibrous.
5. Not greasy.
6. Smooth gravy; not lumpy.
7. Good flavor.

EVALUATION:
__________________________________________________________
__________________________________________________________
Common problems and its reasons while cooking pot roast:
PROBLEMS REASONS
Shrunken Cooked on high temperature
Dry Over cooked
Greasy Too much fat used
Tough Over cooked in less amount of water
Crumbly Over cooked in lot of water
Heavy connective tissue Under cooked
Flat Under seasoned, not seared properly.