© Livestock & Meat Commission for Northern Ireland 2015 Food skills and cooking techniques.

© Livestock & Meat Commission for Northern Ireland 2015

Food skills and cooking techniques

Lesson objectivesTo identify a variety of practical skills used in cooking.

To explain the safe methods for slicing, peeling and grating foods.

To discuss the different cooking techniques for red meat.


Food skills

There are a number of practical food skills used when making hot and cold and sweet and savoury dishes.

Some skills you may use regularly such as weighing and measuring, peeling, slicing and grating whilst others less often such as rubbing in and kneading, e.g. when making pastry or bread.


Food skills – weigh and measureIt is important that ingredients are measured accurately so that the recipe is successful.

Weighing scales are used to weigh solids, e.g. flour and sugar and measuring jugs are used to measure liquids, e.g. milk.


Weighing solids

To weigh solid ingredients accurately, you should:

• Place the scales on a flat surface;• Put the bowl on top and then press

zero. This will ensure that you only get the weight of the ingredient and not the bowl too;

• Use a spoon to measure the ingredient rather than pouring from the bag as it is more accurate and less likely to spill;

• If using balance scales, check that the dial is at zero before you start.


Measuring liquids

To measure liquids accurately, you should:

• Place the measuring jug on a flat surface. Do not hold the jug in the air as you may get an inaccurate reading;

• Make sure that you can see the scale clearly;

• Pour the liquid slowly to avoid splashes. This is especially important with hot liquids;

• Pause and check from time to time and stop when you have exactly what you need.


Measuring with spoons

There is a range of spoons for measuring small amounts of ingredients: metric and tea, dessert and tablespoon.

Check the recipe to see whether you need a heaped or level spoonful.

If level, use the back of a table knife to slide off any extra ingredient back into the container.


Measuring spoons - conversionSome recipes will ask for metric measurements, e.g. in grams, or tea, dessert or tablespoons:

1 teaspoon (tsp) = 5ml

1 dessert spoon (dsp) = 10ml

1 tablespoon (tbsp) = 15ml


Sharp equipment and knife skills

You may use a variety of sharp equipment to prepare your ingredients such as peelers, vegetable knives and graters.

It is important to handle and use sharp equipment safely in order to prevent accidents.

Depending on the type of food and whether you need to slice, dice or chop, you should use either the bridge hold or the claw grip.


The bridge hold

The bridge hold is used to cut many foods such as tomatoes:

• Place the tomato onto a chopping board;

• Make a bridge with your hand. Your fingers should be on one side and your thumb should be on the other;

• Pick up the knife with your other hand and check that the blade is facing downwards;


The bridge hold

• Then, guide the knife under the bridge and over the tomato. Cut into the food by pressing the knife down and pulling it out of the bridge;

• Now, take one half at a time and place it flat side down. Make a bridge over the tomato, and use the knife just like before to cut it into quarters;

• This method of cutting is safe and can be used for lots of different ingredients, such as potatoes or strawberries.


The claw grip

Place the food such as cucumber or celery onto the chopping board.

Make a claw with your hand by partly curling your fingers together. Decide how thick you want the slices before you begin.

Then, pick up the knife with your other hand and check that the blade is facing downwards.


The claw grip

Tilt the knife and slice through the food, using your fingers as a guide.

Slide your fingers back, keeping your grip on the food, and continue slicing carefully.

This method of slicing is safe, and can be used for lots of different ingredients, such red meat and vegetables.


PeelingCarrots, along with other fruit and vegetables, will need to be peeled before they are used and it is important that this is done safely:

Hold the carrot in one hand and rest it on the chopping board;

Starting half way down, run the peeler along the length of the carrot away from yourself. Be careful, the peeler is sharp!

Twist the carrot and continue to peel. Turn the carrot around and peel the other end;

When finished, remove the peelings from the chopping board.© Livestock & Meat Commission for Northern Ireland 2015

Grating

Foods such as cheese, carrots, courgettes and apples, are often grated to change the texture and appearance. Graters can be sharp:

• First, place the grater onto the chopping board and hold it firmly by its handle;

• Hold the carrot at its widest end and rub it down-and-up the grater firmly;

• Continue grating until you are left with a small chunk of carrot. Stop at this point. There is no need to try and grate every bit;

• Lift up the grater. Spoon the grated carrot into a dish;

• This method can be used to grate lots of different ingredients, such as cheese or apple.


Peeling and chopping an onion


Cut away the top of the onion

Peel away the outer brown skin

Cut the onion in half

Slice across the onion

Slice lengthways, ensuring that you do not cut all the way

Cutting meat safely

It is important to use a sharp knife when cutting meat.

For tender slices, look at the meat to determine the direction of the grain (the muscle fibres), and cut across the grain, not with it.

Also remember to use a red board to prevent cross-contamination.


Other preparation skills

You may also use other skills when preparing your ingredients.


Assembling the dish


Cooking

When cooking food you would usually use the hob, oven or grill.

Each of these pieces of equipment use heat to cook the food:

• Hob – conduction, e.g. stir-frying

• Oven – convection, e.g. baking, roasting or casseroling

• Grill – radiation.


Safety

Hot equipment and food can be dangerous.

In order to prevent burns or scalds you should:• always use oven gloves to put food

into and take out of the oven;• turn pan handles in on the hob;• be aware of hot liquid and steam

when draining into the sink;• be aware of others around you in

the kitchen.


Meat cuts and cookingThe method of cooking selected for a cut of meat will depend on:

• the type of muscle fibre it is made up from

• the amount of connective tissue it contains.


Meat cuts and cooking

Cuts of meat which are from muscle areas which do a lot of work will need longer, slower cooking methods, e.g. stew or casserole.


Meat cuts and cookingCuts of meat which are from muscle areas not so heavily used by the animal can be cooked much more quickly, e.g. grilling, stir frying.


Offal

Offal such as oxtail and heart need longer, slower cooking such as braising or casseroling.

Liver and kidney need shorter coking methods. Liver can be cooked and minced to make pâté.


Cooking techniques – using the hobFrying

Shallow: cooking food, in a small amount of fat, in a shallow pan.

Dry-fryng: fry red meat without oil

Stir: quickly cooking food, with or without fat, over a high heat.

Deep: cooking food in a large amount of pre-heated fat.


Cooking techniques – using the grill

Grilling

Quickly cooking or browning food under the radiant heat of an electric element or a gas flame. This is only appropriate for tender cuts of meat, no more than 5cm thick.


Cooking techniques – using the ovenRoastingCooking food using dry, high temperatures in an oven. The dry heat caramelises the surface of the meat.

Casseroling/Braising/StewingSlowly cooking tougher cuts of meat, in plenty of liquid with a tight fitting lid. Braised meat sits on a thick bed of vegetables with strong stock. The cut of meat used is normally cubed, diced or steaks.

Pot roastingCooking a joint of meat, which has first been browned, on top of vegetables, with very little liquid, in a pot with a tight fitting lid.


Cooking techniques: Beef


Roasting Pot roastingCasseroling/Braising/

Stewing

Cooking techniques: Beef


Barbequing GrillingFrying

Cooking techniques: Lamb


Barbequing GrillingFrying

Cooking techniques: Lamb


Roasting Pot roastingCasseroling/Braising/

Stewing

Getting ready to cook

In order to prevent cross contamination and make sure that your food is safe to eat, before you start to cook you should:

• Tie back long hair;• Remove your jumper and roll up long

sleeves;• Wear an apron;• Remove jewellery and watches;• Wash hands thoroughly with soap (ideally

anti-bacterial) and hot water. Do not forget to dry them!


In addition…

Collect ingredients and equipment and check that they are safe and hygienic to use.

Use a separate chopping board and knife for preparing raw meat.

Ensure that hands, equipment and work surfaces are clean before, in-between and after handling raw and cooked foods.


© Livestock & Meat Commission for Northern Ireland 2015 Food skills and cooking techniques.

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Transcript of © Livestock & Meat Commission for Northern Ireland 2015 Food skills and cooking techniques.