Page 74 - Food And Human

Form One

(iii) It is easy to overcook food when boiling, especially when the cooking
times are not carefully monitored. Overcooked food can become mushy,
unappetizing, and non- nutritious.
(iv) It can be costly due to fuel consumption; extended cooking consumes
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more energy than other cooking methods. This can lead to higher utility
bills.

(v) Boiling different foods in one pot can result in fl avour transfer, where the
fl avours of one ingredient may be absorbed by another, altering the taste of
the cooked dish.

Activity 4.9

Describing boiling cooking method

Watch reliable online videos or read from various sources on the boiling
method of cooking vegetables.

(i) Identify vegetables that are cooked by this method
(ii) How does the knowledge obtained will help you improve your health?
(iii) Write a report on the performed task.

Braising: This method involves a combination of the dry and moist heat cooking
of vegetables. Initially, one cooks vegetables in a small amount of oil before further
simmering them in a small amount of water. This method cooks vegetables slowly. The
vegetables cooked using this method are well-fl avoured. This method can be applied
to celery, cabbage and onions.

Advantages of braising
Braising creates more tasty dishes as the food tends to have a richer taste because
juices and fl avours tend to seep in during braising.

Disadvantages of braising

Braising might spoil the texture of the food if carried out for a long time. It also
causes the leaching of nutrients in water such as vitamins B and C. Prolonged
braising can destroy nutrients such as vitamin C.

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