78HOS-Tunu kai-Parai, Tunu, Tunu / 78HOS – Cooking Techniques: Frying, Grilling, and Baking

78HOS – Cooking Techniques: Frying, Grilling, and Baking

Course Description:
This practical, hands-on hospitality course introduces students to core cookery techniques used in commercial kitchens: frying, grilling, and baking. Students will develop their culinary skills while gaining an understanding of how different materials, ingredients, and cooking methods affect food outcomes and performance, key knowledge in food technology and hospitality.

The course also explores the concept of technological products, focusing on how the materials used (e.g. oils, cuts of meat, doughs, baking trays) influence the performance and results of each cooking method.

Learning Areas Covered:

• Frying:
  Temperature control, safe handling of hot oil, and timing.
  Comparison of frying methods (shallow and deep frying), oil types and their smoke points, and health implications of fried foods.
• Grilling:
  Managing heat for even cooking, handling grills safely, understanding cuts of meat suited to grilling.
  Marinades, seasoning, and grilling techniques will also be covered.
• Baking:
  Precision in measurement, timing, and oven operation.
  Students will explore the science of baking—understanding doughs, batters, and the effect of temperature on ingredients.

Technological Understanding:
Students will investigate how different materials used in food preparation impact the performance of the final product, linking to the technological area of food and nutrition.

Assessment:

Who is this course for?
This course is ideal for students interested in hospitality, food technology, or preparing for future employment in commercial kitchens. It is also suitable for learners who enjoy hands-on learning and working with food.