Lesson Notes By Weeks and Term v4 - JHS 3

Lesson Video

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Performance objectives

• Identify compliant and resistant materials.
• Demonstrate preparing food using dry methods like baking and frying.
• Explain the importance of hygiene and safety in the kitchen.
• Create a simple dish using these techniques.

Lesson summary

This lesson introduces the essential skill of preparing food using dry heat cooking methods. Cooking is a fundamental life skill, and understanding different methods allows us to prepare a wide variety of delicious and safe meals. In Ghana, dry heat methods are used every day to prepare some of our most beloved foods, from the roasted plantain sold on the street corner ("Kofi Brokeman") to the grilled tilapia served at restaurants and family gatherings, and the bread we buy from the bakery. Mastering these skills is not only important for feeding ourselves and our families but also opens up opportunities for entrepreneurship in the vibrant Ghanaian food industry.

Lesson notes

A. What is Cooking? Cooking is the art and science of preparing food for consumption by applying heat. The application of heat can make food safer to eat, easier to digest, and more flavourful.

There are two main categories of cooking methods: Moist Heat Methods: Use water, steam, or a water-based liquid (like stock or stew) to cook food. Examples include boiling, steaming, and stewing. Dry Heat Methods: Use hot air, hot metal, radiation, or hot fat to cook food. No water is used. This is the focus of our lesson today. B. Understanding Dry Heat Cooking Dry heat cooking is a process where heat is transferred to the food without the use of moisture. This method is known for creating brown, crispy surfaces and rich, complex flavours.

The Science Behind the Flavour: The Maillard Reaction When you grill, roast, or fry food, the high temperature causes a chemical reaction between the amino acids (from proteins) and sugars in the food. This reaction, called the Maillard Reaction, is responsible for the browning of the food and the creation of the delicious "roasted" or "grilled" flavour and aroma. It's what makes grilled chicken taste different from boiled chicken. C. Common Dry Heat Methods with Ghanaian Examples Grilling: Explanation: Cooking food on a metal grid over intense, direct, radiant heat from below. The heat source is often charcoal, but can also be gas or electricity. It's a fast cooking method that creates characteristic "grill marks." Ghanaian Examples: Grilled Tilapia Kebabs (*Chichinga* or *Soya*) Grilled Guinea Fowl or Chicken Equipment: Charcoal pot (*chorkor smoker* or simple coal pot), wire mesh/grid, tongs, skewers. Roasting: Explanation: Cooking food using dry, hot air that circulates around it, often in an oven or over an open fire. It cooks the food more slowly and evenly than grilling. Ghanaian Examples: Roasted Plantain (*Kofi Brokeman*) Roasted Yam or Cocoyam Roasted Groundnuts (Peanuts) Roast Chicken Equipment: Oven, coal pot with a wire mesh, roasting pan. Baking: Explanation: A method of cooking food using prolonged dry heat, typically in an oven. It is most commonly used for flour-based foods. Ghanaian Examples: Baking Bread (Sugar bread, Tea bread, Butter bread) Meat Pie, Fish Pie Cakes and Biscuits Equipment: Oven (electric, gas, or traditional clay/metal drum oven), baking pans and trays, measuring tools, mixing bowls. Frying: Explanation: Cooking food in hot fat or oil. There are different types: Shallow Frying: Using a small amount of oil in a pan to cook food. *Example: Frying eggs, fish, or slices of ripe plantain.* Deep Frying: Completely submerging the food in a large amount of hot oil. *Example: Frying yam chips, doughnuts (*bofrot*), koose, or chicken parts.* Equipment: Frying pan (for shallow frying), deep pot or deep fryer, slotted spoon, tongs. Toasting: Explanation: Browning food by exposing it to radiant heat. It is a very quick process. Ghanaian Examples: Toasting slices of bread for breakfast. Equipment: Electric toaster, frying pan (dry toasting), or a grill. D. Essential Safety Precautions Working with high heat and hot oil can be dangerous. Always follow these safety rules: Stay Alert: Never leave your cooking unattended, especially when frying or grilling. Handle with Care: Use oven mitts or thick, dry cloths to handle hot pots, pans, and trays. A wet cloth will transfer heat quickly and can cause a steam burn. Manage Hot Oil: Never fill a pot more than halfway with oil for deep frying. Gently place food into hot oil to avoid splashes. If oil catches fire, DO NOT use water. Water will cause the fire to explode. Instead, turn off the heat and cover the pot with a metal lid or damp cloth to cut off the oxygen. Work in a Safe Space: Ensure your cooking area is clear of flammable materials like plastic bags, paper, and curtains. If using a charcoal pot, place it in a well-ventilated area (outdoors if possible) on a stable, non-flammable surface.

Guided Practice (With Solutions) Question 1 Kofi is helping his mother prepare grilled tilapia and fried yam for dinner. a) List two pieces of equipment he will need for grilling the tilapia. b) List two pieces of equipment he will need for frying the yam. c) State one important safety rule he must follow when frying the yam.