BOOK LIST 2020/2021 FORM TWO GENERAL
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SUBJECTS
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TITLES
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AUTHORS
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PUBLISHERS
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EXERCISE BOOKS
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1
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ENGLISH LANGUAGE
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Mastering English
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EgbeBesong Elvis
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NMI
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80 Leaves
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2
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LITERATURE IN ENGLISH
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Hard Work and Success (Prose)
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Suh Asunda C.
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DAV PUBLISHING H.
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80 Leaves
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Madmen and Traitors (Drama)
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Njimele Georges
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PEACOCK WRITERS S.
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Authentic Poetry (Book 2)
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Egbe Besong Elvis
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NMI
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3
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FRENCH LANGUAGE
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Le Réseau du Français
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Kang Dickson and SOFIA
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NMI
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200pg
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4
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HISTORY
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Essential History for Junior Secondary Schools
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Casimir Itoe Ngome and others
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CATWA EDU.
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80 Leaves
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5
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GEOGRAPHY
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Geography for Competency Development : A functional Approach to Geography Study
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Akwa Constance Nji
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GREENWORLD PUB.
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80 Leaves
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6
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CITIZESHIP
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Brighter Citizenship for Colleges
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Mangula Lucas T.
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EMENGU INTERN.Ltd
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60 leaves
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7
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MATHEMATICS
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Pressbook Secondary Mathematics
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KAREN E.
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PRESSBOOK
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200 register
calculator
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8
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PHYSICS
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Mastering Physics
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JAGAHESANG G.
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CAMBRIDGE
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80 Leaves
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9
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CHEMISTRY
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Mastering Chemistry
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KHON and others
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CAMBRIDGE
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80 Leaves
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10
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BIOLOGY
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Contemporary Biology
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TCHOUACTI
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EXTRA PRINT
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80 Leaves
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11
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COMPUTER SCIENCE
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Mastering Computer Science 2
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MBASIKA and others
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NMI
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60 leaves
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12
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RELIGIOUS STUDIES
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Bible
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King James version
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60 leaves
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13
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ECONOMICS
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80 leaves
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14
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COMMERCE
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Commerce for Colleges wkbk 1to 3
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Ma Ndum N.T.
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80 leaves
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Dear Parents, you will find below all topics uncovered before 17/March/20 and their lesson notes in each subject. Make sure your student copy before 5th/October/2020 school resumption.
UNCOVERED TOPICS AFTER 17/03/2020
1) Economics. Money, General Revisions
2) Mathematics :Scale and similarities
3) Physics :module: Technology : *Some Communication tools *Some basic telecommunication devices * Technical drawing, General Revisions
4) Biology : Module 5, Topics: Environmental education and sustainable development, Greenhouse effects and climate change, The Ozone layer, Natural disaster in Cameroon. General Revisions
5)Geography:-Agriculture, General Revisions
NEW LESSONS from 05/06/2020
PHYSICS F2
Module: TECHNOLOGY
Recall: Technology can be defined as the knowledge, making,
modifications or the use of tools,machines, techniques and craft system.
That is, technology consist of the fabrication of and the use of common
tools , the concept involved in projects and repairs and maintenance.
Simple Communication Devices.
a)The Radio: It is mostly called wireless communication means. This is
because there is no wire between the transmitter and the receiver.
b)The Telephone: This method of communication has changed from
what it was 100years ago. Most communication by the telephone is by
mobile phones which sends signals as microwaves.
NB: The mobile phone acts as a radio transmitter and a radio receiver
at the same time.
C) The Television: Signals transmitted and received by the television
Is the same as for the radio but at a higher frequency, sometimes called
the Ultra High Frequency (UHF) range.
d) The Satellites: They can orbit the earth and receive signals sent up and
send them back down to different parts of the Earth. Nowadays, the
Satellites used are called geostationary satellites.
A geostationary satellite takes 24hrs to complete one orbit of
the Earth and its orbit is directly above the equator.
It allows 24hrs communication between two centres of the Earth
and the transmitting and receiving dish donot have to move to track the
Satellite.
The Principles of Functioning of some Appliances.
i)The Bimetallic Strip: It is made up of two metals bonded together, which
expand at different rates.
NB: It is used to open and close a circuit as temperatures change.
eg: It is used as a thermostat which is commonly used in industries
and machinery.
ii) Electrical Meters: They operate by continuously measuring the voltage
and current to give energy used usually measured in joules or kilowatt-
hour.
The smaller meters used by customers are connected directly in the
Line between the source and customers. For the larger ones, a transformer
Is used. These meters can be electromechanical or electronic.
FORM TWO ECONOMICS.
MONEY.
Introduction: Money is anything generally accepted by the society for the exchange of goods and services.The word general acceptability must be mention when defining money.There are many characteristics of money which we are going to examine below.
CHARACTERISTICS OF GOOD MONEY.
1) Money must be generally accepted by the society for the exchange of goods and services and for the settlement of debts.
2) Money must be portable ie to ease transaction as it is easily carried around.
3) Money must be homogeneous in an economy.
4) Good money must be scarce.
5) Good morning be divisible into small units to ease transaction .
FUNCTIONS OF MONEY.
1) Medium of exchange: Money serve as a medium of exchange and for the settlement of debts.
2) Standard for deferred paymen: Thanks to money people can borrow and make payment in future.
3) Measurements of account: Thanks to money records can easily given .
WEEK BEGINNING 30/04 TO 30 /05/2020
CITIZENSHIP FOR FORMS 2A AND B
LESSON: ENVIRONMENTAL CONSERVATION
DEFINITION
This refers to the saving of our environment from being destroyed. This destruction may include loss of species, ecosystems due to pollution n human activities.
METHODS OF CONSERVING OUR ENVIRONMENT.
1.The planting of trees(afforestation) to conserve the forest.
2.Terrace farming on slope areas to prevent erosion.
3.Treatment of waste before disposition.
4.Recycling of waste to give organic manure.
5. Reduction in the use of chemicals like fertilizer, insecticide and pesticides.
THE IMPORTANCE OF ENVIRONMENTAL CONSERVATION
1.agriculture depends greatly on the environment.
2.marine conservation helps to protect our seafood such as fishes, craps etc
QUESTIONS.
1. What is environmental conservation?
2. State 03 other methods to conserve our environment?
3. Which are the different types of environment?
FRANÇAIS II FORM II
ENSEIGNANT : Darlin Bosco TCHUISSEU
MODULE V : COMMUNICATION ET TIC
Famille de situation : Usage des TIC et autres moyens de communication
Compétence attendue : Etant donné les situations de vie liées à la diversité des moyens de communication, l’apprenant mobilisera les ressources de ce module pour parler des moyens de communication, décrire en le nommant les outils du TIC, donner ou échanger des informations sur les TIC ; écouter une émission, parler des métiers des TIC et interagir dans d’autres situation en rapport avec la communication et les TIC.
Ressource : module en cours
Leçon 01 : VOCABULAIRE
Titre : MOTS POUR PARLER DE L’INFORMATIQUE
COMPETENCE : l’apprenant utilisera les mots liés à l’informatique pour parler de cela
Texte : p.179 ‘L’ordinateur’
Retenons :
L’ordinateur est un appareil qui comporte : une unité centrale, un moniteur, un clavier et une souris.
Pour parler de l’informatique, on emploie les mots comme : - Ordinateur - Unité centrale - Clavier - Souris - Impression - Secrétariat bureautique - Imprimante - Scanner - Photocopieuse - Clé USB - Informaticien etc…. Exercice de consolidation : no2 page 1825/183
Leçon 02 : GRAMMAIRE
Titre : QUELQUES LOCUTIONS PREPOSITIVES
COMPETENCE : l’apprenant utilisera les locutions prépositives pour indiquer où se trouve un matériel informatique
Texte : L’ordinateur de DARANCE est au-dessus de la table. Juste à côté du clavier, se trouve la souris.
Retenons :
Voici quelques locutions prépositives :
- A côté de….. - A gauche de… - A droite de… - En face de … - Au fond de… - Autour de… - Au milieu de… - A l’intérieur de… - A l’extérieur de… - Au dessus de… - En dessous de… etc….
N.B de + le = du
Exercice de consolidation : exercice structurel
Leçon 03 : CONJUGAISON
Titre : LES VERBES ‘envoyer-recevoir et voir’ AU PRESENT DE L’INDICATIF
COMPETENCE : l’apprenant utilisera ces verbes au présent de l’indicatif pour décrire le travail effectué sur l’ordinateur.
Texte : Nous recevons et envoyons régulièrement de messages à nos amis. Elle ne voit pas ce qu’elle saisit.
Retenons : Les verbes ‘recevoir, voir et envoyer’ sont les verbes du 3ème groupe. Ils se conjuguent ainsi au présent de l’indicatif :
Recevoir envoyer voir
Je reçois j’envoie je vois
Tu reçois tu envoies tu vois
Il/Elle reçoit il/elle envoie Il/Elle voit
Nous recevons nous envoyons Nous voyons
Vous recevez vous envoyez Vous voyez
Ils/elles reçoivent Ils/Elles envoient Ils/Elles voient
Consolidation : exercice no 2 page 185
PHYSICS F 2 ( new lesson 24/04 )
RADIATIONS
Definition: Radiation is energy emitted in the form of
particles by Unstable decaying nuclides.
a)Radioactive or Nuclear Radiations:These are radiation emitted
from the nuclei of atoms
1)Alpha Particles:
*Symbol
*Nature: Looks like the helium atom.
*Penetrating power and Absorption : Least penetrator and travels a few
Centimeters in air. Can be absorbed by a thin sheet of paper.
*Ionizing Effect: Strong
*Deflection in Electric and Magnetic fields:Small deflection due to its
high mass.
2)Beta Particles:
*Symbol:
*Nature: Look likes the electron.
*Penetrating Power and Absorption: Penetrates more than alpha. Can be
absorbed by about 5mm thick of Aluminium foil.
*Ionizing Effect: Lesser than alpha
*Deflection in Electric and Magnetic fields: Highly deflected due to its low mass.
3)Gamma Radiations:
*Nature :Electromagnetic waves.
*Penetrating Power and Absorption: Highly penetrative and travels a few I’m
In air.Can be absorbed by thick lead or concrete.
*Ionizing Effect: Weak
*Deflection in Electric and Magnetic fields: No deflection because they have no
Charge.
B)Electromagnetic waves or Radiations:These are waves which travel at high spred
(Speed of light=300,000000m/s) in air or vacuum.
They include:
a)Gamma:
*Sources: From the decay of radioactive atoms and nuclear explosions.
*Uses:Kills bacteria in food;kills cancerous cells and to sterilize surgical
Equipment.
*Dangers: high dose kill cells while lower dose causes gene mutation.
b)X-rays:
*Sources:From collisions of high speed electrons with metals.
*Uses: To produce images of the inside of human bodies.
*Dangers: High dose kills while lower dose causes gene mutation.
C)Ultra – Violet:
*Sources: From hot objects and the sun.
*Uses: To produce fluorescence in lamps, tubes and in sun beds and hidden security.
*Dangers: Causes skin cancer and damages the eyes.
d)Visible Light:
*Sources: From got and luminous objects.
*Uses: For seeing, in Optical fibres, in endoscopy and photography
*Dangers: Can damage the eye’s retina and cause blindness if one looks directly
Into the sun.
e)Infra – red:
* Sources: From warm objects.
*Uses:To take photographs at night,for night vision and to transfer heat.
*Dangers: Very few dangers
f) Micro waves:
*Sources: From the collisions of molecules of objects
*Uses: For satellite communication; for mobile phone networks and in
Radar system
*Dangers: Very few dangers
g)Radio waves:
* Sources: From vibrating objects.
*Sources: In radio and T V communication
*Dangers: Very few dangers.
LESSON NO 1
WEEK BEGINNING 23RD TO 27TH MARCH 2020
Geography form2A,B
MODULE: AGRICULTURE.
Definition: Agriculture is the cultivation of both food and cash crops, and the rearing of livestock ( animals and birds ) for home consumptions or for commercial purposes.
Agricultura is the back bone of most developing economies especially Cameroon.
Importance of Agriculture
1. Agriculture serves as employment opportunities to the population.
2. It is a source of food to the local population.
3. It provides raw materials to manufacturing industries.
4. Agriculture increasing the country's foreign exchange earnings through export.
5. Agriculture increases government revenue through taxation.
6. Agriculture increases the gross domestic product of the country.
Agriculture As a system
System of Agriculture refers to the methods or ways in which crops are cultivated and animals raised.
The agricultural system has 3 main parts. Input, processes and output which exist in a machine like manner.
The processes in the farm can be done by manual labour when the farm sizes are small or inputs are much (intensive farming).
When inputs are low or farm sizes are large, labour is done with the use of machines ( extensive farming).
Commercial agricultue is when output is mainly for sale.
Subsistence agriculture is when the output is mainly for home consumption and only the left over are sold to meet the family needs.
Types of farming systems
a, Extensive subsistence
b, Intensive subsistence
C, Extensive commercial
d, intensive commercial.
A,Extensive subsistence agriculture.
This is a farming system where by the farmer cultivates crops or rear animals mainly for family consumption. In such a system, there is little human input and consequently output is low.
Little is sold to meet up with the family needs. The main types of extensive subsistence farming are
-Bush fallowing
-Pastoral nomadism.
a; Bush fallowing.
This system is practiced by poor farmers in less developed countries who cultivates on small pieces of land for many years and when soil fertility is lost, they move to another piece of land. Crops cultivated include yams, vegetables, beans, etc. It is practiced in Amazon Basin, Burma, Western Highlands of Cameroon.
b; Pastoral Nomadism:
This is a system where cattle rearers move daily with their animals in search of water and pastures. The animals here include cow,goats, sheep, camels, horses et.
Output here include milk, hides, skin motton, etc.
It is practiced in Tropical Grassland of North Africa, Desert area of the Sahara, Middle East and Asia.
LESSON NO 2
WEEK BEGINNING 23RD TO 27TH MARCH 2020
FORM TWO ECONOMICS.
DEATH RATE.
Definition: Death rate refers to the number of deaths per thousand of the total population per year.
FACTORS AFFECTING DEATHRATE.
1)Lack of medical facilities will lead to an increase in death rate and vice versa.
2) Certain occupation are more dangerous than others and therefore leads to massive death rate.
3) Areas vulnerable to naturally disasters like earthquake, drought leads to high death rate.
4)The occurrence of man made disasters like wars, pollution, conflicts are capable of provoking high death rate.
MIGRATION.
It refers to the movement of people from one place to another for a good number of reasons like education,jobs etc.
TYPES OF MIGRATION .
There are two types of migration.
1) INTERNAL MIGRATION: It is the movement of people within a country eg the movement from Bamenda to Buea.
2) INTERNATIONAL MIGRATION: It is the movement of people from one country to another e.g the movement of people from Cameroon to Gabon.
REASONS FOR MIGRATION.
1) Many people move from one area to another for better and higher education.
2) People move to certain areas because they hope to get employment.
3) Many People escaped to other countries due to wars.
4) Social amenities such as pipe borne water,electricity have often encourage people to move into certain areas.
LESSON NO 3
WEEK BEGINNING 23RD TO 27TH MARCH 2020
SUBJECT : MATHEMATICS
CLASS: FORM 2B
TOPIC: ALGEBRAIC COMPUTATION
OBJECTIVES: The aim of this lesson is to make students understand the rules of operations with algebra. These operations include
- Addition
- Subtraction
- Expansion
- Multiplication and Division
- Substitution
- Algebraic addition and subtraction
We must first note that addition and subtraction with algebra is only possible for like terms. Like terms are terms having the same variables and the same powers on their variables. For two terms to be called like terms the coefficients do not have to be the same. For example, 5x2 and 12x2 are like terms. 7 and 10 are like terms,
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Meanwhile 7 and 10y2, -6x2 and 7x3, y2 and 12y5 are not like terms because they have different variables or different powers on their variables.
To add or subtract algebraic terms, we simply join the like terms together and add or subtract their coefficients while keeping their common variable the same.
Examples:
- 7x3 + 12x3 = 19x3
- -8y +7y = -1y = -y
- 18z5 – 5z5 = 13z5
N/B: if the two terms are not like terms, the answer remains the same.
e.g.
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More examples:
- 17x3 + 6 + 3x3 – 2 = 17X3+ 3X3 + 6 -2 = 20x3 + 4
- 11y2 – 10y + 7y2 = 11y2 + 7y2 – 10y = 18y2 – 10y
- 5z3 – 8z +10z3 + 3z = 5z3 +10z3 -8z +3z = 15z3 – 5z
EXERCISES.
- 10X2 + 35X2 =
- 8x3 + 5y3 =
- 12y2 – 10 + 16y2 – 2
- 5z3 + 8z3 – 6z + 10z =
- 9y2 + y + 9y =
ALGEBRAIC MULTIPLICATION AND DIVISION
Multiplication of algebra is always possible no matter if they are like terms or not. To multiply algebra, we follow the steps below;
- First multiply the constant term
- If the variables are different e.g. X and Y we must remember that X × Y = XY,
- A × B = AB and so on. So to multiply two different variables we simply put one in front of the other.
- But if the variables are the same e.g. X × X or y × y we simply maintain the variable but we add the powers . e.g. X × X = X2
Y × Y3 = y1 +3 = y4
Examples.
- 12X × 3X = 12 × 3. X1+1 = 36X2.
- 5 × X = 5X note that the coefficient comes first.
- X × 10 = 10X
- 6Y × 7 = 6 × 7. Y = 42Y
- 8Z × 3Z2 = 8 × 3. Z1+2 = 24Z3
- 2X × 3Y = 2 × 3. X × Y = 6XY
EXERCISES.
5 × 3X =
10X × 2 =
6 × 8 =
8X × 2X =
6Y3 × 5Y2 =
LESSON NO 4
WEEK BEGINNING 23RD TO 27TH MARCH 2020
( PLEASE GET THIS LESSON WITH IMAGES ON ATTACHMENT DOCUMENT)
COOKERY PROCESSES (COOKING METHODS)
A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are:
a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving
1. Boiling
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1.1 Definition
Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point.
1.2 Methods
Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers.
1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery
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c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum
1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water
1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes).
2. Poaching
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2.1 Definition
Poaching is cooking food in the required amount of liquid at just below boiling point.
2.2 Methods
a) Shallow poaching: foods (fish, chicken) are cooking in the minimum of liquid (water, stock, milk or wine). The liquid is not allowed to boil; it is kept at a temperature close to boiling. b) Deep poaching: foods are cooked in enough water to cover them, brought to the boil and then simmered (eggs) or placed into simmering liquid and cooked gently.
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2.3 Advantages
Poached food is easily digestible.
2.4 Disadvantages
- Skill is required for poaching food - It is not a suitable method for many foods
2.5 Examples of foods which might be cooked by poaching
- farinaceous (gnocchi) - eggs - fish (sole) - fruits (fresh and dried) - poultry (chicken)
3. Stewing
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3.1 Definition
Stewing is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.
3.2 Methods
All stews have a thickened consistency. Stewed foods may be cooked - in a covered pan on the stove; - in a covered pan in the oven.
3.3. Advantages
a) Meat juices are retained as part of the stew b) Correct slow cooking results and very little evaporation
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c) Economic on fuel d) Nutrients are conserved e) Tough foods are tenderised f) Economical in labour because the foods can be bulk cooked
3.4 Disadvantages
Stewing is a slow cooking method.
3.5 Examples of foods which might be cooked by stewing:
- fish (e.g. bouillabaisse – French fish soup / stew) - meat (goulash, minced beef, Irish stew, white stew of veal) - poultry (chicken fricassee, curried chicken) - vegetables (ratatouille)
4. Braising
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4.1 Definition
Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan or casserole. It is a combination of stewing and pot roasting.
4.2 Methods
a) Brown braising: joints and portion cuts of meat are marinaded and may be larded and then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing the joints helps retain flavour and nutritive value and gives a nice brown colour. Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavourings, covered with a lid and cooked slowly in the oven. b) White braising: vegetables and sweetbreads are blanched, refreshed and cooked on a bed of root vegetables with white stock in a covered container in the oven.
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4.3 Advantages
a) Older, tougher joints of meat and poultry can be used b) maximum flavour and nutritive value are retained c) variety of presentation and flavour is given to the menu
4.4 Examples of foods which might be cooked by braising:
- farinaceous (rice) - meat (lamb, beef) - poultry (duck) - vegetables (celery, onions)
5. Steaming
www.gascoals.net/Portals/1/John%20Wright/gree..
5.1 Definition
Steaming is cooking prepared foods by steam (moist heat) under varying degrees of pressure.
5.2 Methods
a) Atmospheric or low pressure steaming: food may be cooked by direct or indirect contact with the steam: - direct: in a steamer or in a pan of boiling water (steak); - indirect between two plates over a pan of boiling water. b) High pressure steaming: in purpose-built equipment which does not allow steam to escape; steam pressure builds up, the temperature increases and cooking time is reduced.
5.3 Advantages
a) Retention of nutritional value b) Some foods become lighter and easier to digest c) Low pressure steaming reduces the risk of overcooking
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d) High pressure steaming enables food to be cooked quickly, because steam is forced through the food, cooking it rapidly e) Labour-saving and suitable for large-scale cookery f) High speed steamers enable frequent cooking of small quantities of vegetables. Vegetables are freshly cooked, retaining colour, flavour and nutritive value. g) With steamed fish, natural juices can be retained; they are served with the fish or used to make an accompanying sauce. h) Economical on fuel (low heat is needed and a multi-tiered steamer can be used).
5.4 Disadvantages
a) Foods can look unattractive b) It can be a slow method
5.5 Examples of foods which might be cooked by steaming:
- fish (sole) - meat (tongue, ham, bacon) - vegetables (almost all)
6. Baking
i3.photobucket.com/.../y63/MissJonesy/baking.jpg
6.1 Definition
Baking is cooking food by dry heat in an oven (the action is modified by steam).
6.2. Methods
a) Dry baking: during the baking process steam rises from the water content of the food; it combines with the dry heat of the oven to cook the food (cakes, pastry, baked jacket potatoes).
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b) Increased humidity baking: during the baking process with some foods (bread) the oven humidity is increased by placing a bowl of water into the oven to increase the water content of the food and to improve eating quality. c) Bain marie: during the baking process food is placed in a container of water (bain marie) to cook the food more slowly.
6.3 Advantages
a) A wide range of savoury and sweet foods can be produced. b) Bakery products are appealing to the eye and to the mouth. c) Bulk cooking can be achieved with uniformity of colour and degree of cooking. d) Baking ovens have effective manual or automatic controls e) Straightforward access for loading and removal of items.
6.4 Disadvantages
a) Requires regular attention b) Expensive energy
6.5 Examples of foods which might be cooked by baking:
- eggs - meat (steak, cornish pastries) - chicken - vegetables (potatoes) - apples - fruit flans - cakes - bread.
7. Roasting
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7.1 Definition
Roasting is cooking in dry heat in an oven or on a spit with the aid of fat or oil.
7.2 Methods
a) Placing prepared foods (meat, poultry) on a roosting spit over/in front of radiating heat; b) Placing prepared foods in an oven with: - dry heat - forced air convected heat - convected heat combined with microwave energy
7.3 Advantages
a) Good quality meat and poultry is tender when roasted b) Meat juices from the joint are used for gravy c) Use of energy and oven temperature can be controlled d) Cooking can be observed (transparent oven doors) e) Straightforward access, adjustment or removal of items f) Continual basting with meat juices adds to a distinctive flavour
7.4 Disadvantages
a) Requires regular attention b) Expensive energy
7.5 Examples of foods which might be cooked by roasting:
- meat (lamb, beef, pork, veal) - poultry and game (duck, chicken, pheasant) - vegetables (potatoes, parsnips)
8. Pot roasting
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8.1 Definition
Pot roasting is cooking on a bed of root vegetables in a covered pan. This method retains maximum flavour of all ingredients.
8.2 Method
Food is placed on a bed of root vegetables and herbs, coated with butter or oil, covered with a lid and cooked in an oven.
8.3 Advantages
a) Maximum flavour is retained b) Nutrients are retained c) Cheaper cuts of meat can be used d) Vegetables used in pot roasting can be served as an accompaniment
8.4 Disadvantages
Pot roasting is a slow cooking method.
8.5 Example of food which might be cooked by pot roasting:
- meat (cheaper cuts)
9. Grilling
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9.1 Definition
Grilling is a fast method of cooking by radiant heat (also called broiling).
9.2 Methods
Grilled foods can be cooked:
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a) over heat (charcoal, barbecues, gas or electric grills) b) under heat (gas or electric grills, gas or electric salamanders over fired grills) c) between heat (electrically heated grill bars or plates)
9.3 Advantages
a) Food can be quickly cooked to order b) Charring foods gives them a pleasing appearance and better flavour c) Better control as food is visible during cooking
9.4 Disadvantages
a) More suitable for expensive cuts of meat b) Requires skill
9.5 Examples of foods which might be cooked by grilling:
- fish (cod, herring, mackerel, plaice) - meat (chops, steak) - vegetables (mushrooms, tomatoes) - savouries - toasted items (bread, muffins, tea cakes)
10. Shallow frying
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10.1 Definition
Shallow frying is cooking food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface.
10.2 Methods
a) Shallow fry: cooking food in a small amount of fat or oil in a frying pan or saute pan. The food is first fried on the presentation side, then turned, so that both sides are cooked and coloured.
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b) Saute: - cooking tender cuts of meat and poultry in a saute or frying pan. After cooking the fat is discarded and the pan is deglazed with stock or wine as a part of the finished sauce. - cooking potatoes or onions which are cut into slices and tossed into hot shallow fat or oil in a frying pan till golden brown. c) Griddle: Hamburgers, sausages, sliced onions are placed on a lightly oiled, pre-heated griddle (solid metal plate) and turned frequently during cooking. d) Stir Fry: fast frying in a wok or a frying pan in a little fat or oil (vegetables, strips of beef or chicken).
10.3 Advantages
a) Quick cooking method b) No loss of soluble nutrients c) Good colour
10.4 Disadvantages
a) Suitable for expensive cuts of meat b) Not easily digested c) Requires constant supervision
10.5 Examples of foods which might be cooked by shallow frying:
- eggs (omelettes) - fish (sole, plaice, trout, cod, herring) - meat (lamb, kidneys, beef Stroganoff) - poultry (chicken) - vegetables (potatoes, onions, cauliflower, chicory) - sweets and pastries (pancakes) - savouries.
11. Deep frying
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11.1 Definition
Deep frying is cooking food in pre-heated deep oil or fat.
11.2 Methods
Conventional deep-fried foods (except potatoes) are coated with mil kand flour, egg and crumbs, batter or pastry to protect the surface of the food from the intense heat, to prevent the escape of moisture and nutrients ad to modify the rapid penetration of the intense heat. The food is placed into deep pre-heated oil or fat, fried until cooked and golden brown, drained and served.
11.3 Advantages
a) Quick cooking method b) No loss of soluble nutrients c) Ensures good colour
11.4 Disadvantages
a) Not easily digested b) Safety hazard
11.5 Examples of foods which might be cooked by deep frying:
- eggs (Scotch eggs) - fish (haddock) - chicken (cutlets) - savoury (cheese fritters) - potatoes (croquettes, chips) - vegetables (onions) - pastry and sweets (pineapple fritters, doughnuts)
12. Microwaving
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12.1 Definition
Microwave cookery is cooking or reheating food using electromagnetic waves in a microwave oven powered by electricity. Microwaves activate the water molecules or particles of food, causing heat by friction which cooks or reheats the food.
12.2 Advantages
a) Very fast method of cooking b) Fast method of defrosting c) Economical on electricity and labour d) Food is cooked in its own juices, so its flavour is retained e) Minimises food shrinkage and drying-out
12.3 Disadvantages
a) Not suitable for all foods b) Limited space c) Can only penetrate 5 cm into food (from all sides)
12.4 Examples of foods which might be cooked by microwave:
- farinaceous (pasta) - fish (trout, salmon) - vegetables (potatoes) - pre-cooked meals
QUESTIONS
Part I
1. Ennumerate some cooking methods. 2. What is boiling? 3. What is poaching? 4. What is stewing? 5. What is braising? 6. What is steaming? 7. What is baking? 8. Ennumerate the cooking processes where food is cooked in liquid. 9. Which cooking processes can you use for meat? 10. Which cooking processes can you use for vegetables? 11. Which methods are the healthiest?
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Part II
1. Ennumerate some cooking methods. 2. What is roasting? 3. What is pot roasting? 4. What is grilling? 5. What is shallow frying? 6. What is deep frying? 7. What is microwaving? 8. Ennumerate the cooking processes where food is prepared with fat/oil. 9. Which cooking processes can you use for fish? 10. Which cooking processes can you use for eggs? 11. Which methods are the least healthy?
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