This is cooking food using steam from boiled water. Steaming can be done directly or indirectly. Have water boiling prior to steaming. The steamer must have a tight fitting lid to avoid loss of steam. The temperature of the water bath must be boiling throughout.


Suggested Foods for steaming

  1. Fish, Green vegetables, Tender cuts of meat
  2. General Rules for Steaming
  3. Fish
  4. Green vegetables
  5. Tender cuts of meat


The following is a showing steaming method of cooking.

Frying Method

This is cooking food in hot fat or oil. The food can either be deep, shallow or dry fried.Use a heavy/ strong pan, which has no seam or rivets. All oils/ fats should be of good quality and of high smoking point to avoid overheating fat/oil and burning. Fill the pan until 2/3 (two thirds) of oil to avoid overflowing when deep frying.

Heat the fat/ oil to the right temperature before putting in food. Do not overload the fryer as this lowers the temperature of the oil. Foods to be fried should be dry or coated to prevent splattering.


Suggested Foods for frying

Doughnuts, Fish, Chips, Chapatti, Pancakes, Eggs, Meat

Rules for Frying

The deep frying oil should not be more than 2/3 (two thirds) full to avoid overflowing when deep frying.

Foods to be fried should be dry or coated.

  • Doughnuts
  • Fish
  • Chips
  • Chapatti
  • Pancakes
  • Eggs
  • Meat


Dry Methods

– Roasting

– Baking


See also







Building & maintaining an elearning portal is very expensive, that is why you see other elearning websites charge some fees. Help to keep this learning portal free by telling mum or dad to donate to help you and others to continue to use this portal. Thank you so much. Click here to donate

Leave a Comment

Your email address will not be published.

error: Content is protected !!
Exit mobile version