Methods of Cooking, G 9 L-3

Plan of work for period ending day----month----year----

                                                                                                        

Lesson: 3

Subject: Meal planning and Preparation

Unit: Resources

Grade: 9
Topic:
a. Methods of cookery
b. Cooking Fish
Time: Six 30 minutes sessions

Objectives:
At the end of the lesson students should be able to:
1. Name all the methods of cookery
2. Prepare and cook fish using steaming, baking, frying
3. Make fish fillet from a whole fish
4. Debone a whole fish
5. Identify fish is fresh

Concepts:
Fish is easily cooked because of the structure of its shortened fibers and connective tissues
Skills:
Selecting fresh fish, filleting, deboning, and steaming. Frying .baking
Focus Question:
You are planning a small dinner for friends who only eat fish. Create three different dishes using three different cooking methods

Teaching Method:
Question and answer, practical demonstration, modeling steaming, baking, frying
Instructional Aid:
Text books, tools and equipment used for cooking fish, fish .seasoning and spices
Reference:
Food and Nutrition- Anita Tull : Caribbean home Economics in Action

Content Outline:

-Methods of cooking
Most cooking methods require the application of heat to food in a certain way e.g.
a. moist -- moist heat applied through a medium, boiling. (Steaming, braising, poaching, par boiling, stewing,  braising, pressure cooking, slow cookers, rice cookers,)
b. Dry methods-- heat applied directly to the food (, roasting, grilling, baking)
c. Frying method -- heat applied through the medium of fats and oil, (dry, shallow, deep)
d. Microwave -- heat applied by medium of electromagnetic wave
-Loss of nutrients in food preparation

-Care must be taken when preparing food as nutrients can be loss in the process:
a. Through leaching –diffusing of nutrients in liquids ( B vitamins, minerals
b. Oxidation-over exposure to air-(vitamin C in the presence of oxygen)
c. Enzyme reaction -with oxygen –e.g. (browning of fruits and vegetables)
d. Prolong cooking- and keeping food hot– (vitamins, minerals)

Cuts of fish
Steaks, whole, fillet deboned

How to debone fish
N.B. Fish belly must remain whole
1. Run the knife down the centre bone at the back of fish from the base of the head to the tail on one side.
2. At the tail and base of neck snap the middle bone. Work knife inside of fish until flesh leaves the bone on one side.
3. Repeat the same process on the other side as item 2 above. Pull out centre bone and all the others inside and the back bone all in one. (Fish belly must not be cut).

How to fillet Fish.
a. Remove fish head and cut off tail and fins.
b. Dip your fingers in salt to prevent fish from slipping .Cut down the middle on one side of fish. Gentle ease knife under flesh start from where you cut in the centre. You will get 2 pieces. Turnover and do the same for the other side.
c. If fish is thick gentle run knife beneath the skin and remove it

Methods of steaming
1. Plate -Putting food between two plates over boiling water
2. steamer -especially made for that purpose
3.container  food is cover and place in water.

Methods of baking fish
a. Put into a dish ( basting is required if left opened)
b. Wrap in foil
Methods of frying fish
1. Fish must be dried for frying and can be deep or shallow fried
2. Fillet must be coated in a batter or dust with flour and dipin beaten egg.

Other methods
poaching, grilling, boiling,roasting,brown stewing

Procedure:
1. Class discussion on reasons why we cook food.
2. Discussion on exposure of food to too much heat and air
3. Students read up on different methods of cookery classifying them under (moist, dry, fry.)
4. Student discusses fish and teacher explains what is steak and filet.
5. Read text book on types of fish( oily , white , shell,smoked, preprepared ,fresh water )
6. Research on how to fillet and debone fish
7. Teacher allows students to debone fish under her guidance
8. Teacher teaches students how to prepare a batter for the fish
9. Seasoning and preparing fish using the methods above
10. Garnishing and serving and fish
11. N.B. Fish must always be accompanied by lime /lemon slices as part of the garnish and to squeezed on to improve flavour.

Evaluation
-Observation of how the dishes were prepared and how students applied the skills taught.
-Final presentation of dishes. Questions based on the whole procedure.
-Home work. Look at two methods of cookery from each section and select recipes of dishes that use them in their preparation.

Author:(Soy Criada) Juliet Christie Murray