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Welcome back – trust that you enjoyed the last module and managed to get yourself some basic kitchen equipment – let me know which knives you managed to secure, when I was studying I bought myself a set of Victorinox knives and still to this day have and use about two of them. Just a reminder, my name is Lee Khoza and qualified as a professional chef many, many years ago. I was honored to have done my in-house training at The Carlton Hotel, Johannesburg, South Africa. I am available to assist you through your cooking journey, so please save all my contact details below and don’t hesitate to reach out to me through a platform that suits you best..

MODULE 1 (…continued …). What will be covered in this module: Exploring different kinds of food preparation methods Which meat, chicken and fish cuts are best suited for which cooking method.

Baking is similar to roasting, but refers more to breads, pastries, and other sweet items. Most items are baked in the oven until cooked through. Baking.

Broiling is similar to grilling, except the heat source comes from the top. It is usually done in an oven by adjusting the setting to broil. Broiling happens very quickly and it's best to watch the food carefully when broiling so it does not burn. Getting the cheese on top of lasagna golden brown and crispy is an example of broiling. Broil.

Pan-frying is done by adding enough fat to a hot pan so that the fat comes up about half an inch up the side of the pan. Food is partially submerged in the fat and then flipped over so the other side can cook. An example is a battered or crumbed fish or chicken, which is cooked until golden brown on one side and then turned over so the other side can brown. Pan-Fry.

Cooking's Cool | Learner Manual | 2017. Searing is done with minimal amounts of fat over high heat. Searing foods gives them a brown, caramelized outside, while not cooking the interior fully. Think searing a thin piece of fish so that is has crispy skin and a delicate, tender inside. Sear.

Cooking's Cool | Learner Manual | 2017. When simmering food, it is usually cooked with a liquid in a pot on the stovetop. It is done over low heat and tiny bubbles should appear on the surface. Simmer.

Hope you enjoyed this module! There are no practical assignments or recipes to prepare for this module, you can access the slides to this module under the resource section. I would like you to grab a family favourite recipe or google a few recipes online to identify which cooking methods and techniques are being used – this help you along when we start looking at preparation of different food types. If you get stuck along the way, drop me a note on any on the platforms below and I’ll be sure to get back to you. Looking forward to seeing your awesome work, please get in touch with me to answer any questions you may have. Remember, cooking’s cool and you need to have fun while you at it. Lee K.