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1. Do not use metal containers and aluminum foil in the microwave oven. These will create sparks that can damage the oven.
2. The lid of food containers used in microwave ovens must be slightly opened for steam from the food to escape.
3. Food with skin such as potatoes and sausages must be pricked with a fork before microwaving. This allows the steam to escape and prevents the food from exploding.
4. Avoid using paper and plastic related cutlery or plates, it will melt and be burnt

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SAFETY PRECAUTIONS
-Do not position your face directly over the steamer when you remove the lid as the hot steam can scald your face.
ADVANTAGES
-It is a healthy method as little or no oil is required
-There is little lost of nutrients
-Steamed food is easy to digest
-It saves time and fuel as several dishes can be steamed together using a multi-tiered steamer
DISADVANTAGES
-It is a slower method compared to boiling
-steamed food tends to be bland and unattractive

FOOD EXAMPLES
-steam fish
-steam egg

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1. It is a healthy method as little or no oil is required
2. it is a quick method of cooking
3. there is little loss of nutrients
4. it can be used to thaw frozen food
5.  It is ideal for reheating
6. Microwaves cook food faster than conventional ovens and won’t make a mess in the process
7. Microwaves allow you to relish healthier food. Steam your veggies without losing all the nutrition in boiling water.
8. Microwaves also ensure that you’ll never burn your food again. You don’t have to keep checking on your to make sure it’s not over or under cooked because you can set the time and temperature and leave it to do its thing.
9. Microwaves are also very economical and consume much less energy than both gas burners and conventional ovens, which is an added bonus for the efficiency conscious.

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this is used to apply heat directly to food without any liquid .

Dry heat cooking methods include grilling, pan-frying and broiling and baking in an oven.

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Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West

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Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West

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Stir-frying is a fast and fresh way to cook. Simply toss and turn bite-sized pieces of food in a little hot oil in a wok over high heat, and in five minutes or less, the work is done. Vegetables emerge crisp and bright. Meats are flavorful, tender, and well seared.

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cooking food directly over an open fire

examples of food grilled include kebabs , mushrooms , satay , sweet corn , tender cuts of meat

SAFETY PRECAUTION : do not touch the grill while cooking as you may get burnt

grilling require the food to be

quite close to the heat source

the surface of the food cooks very quickly, making this type of cooking ideal for poultry, fish and the tenderest cuts of meat.

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Safety precaution: dry all wok and/or pans and e.g. spatula before use,hold the handle of the wok to keep it steady when stir frying, and use a wok burner-place the handle inwards-be careful when pouring oil

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Safety precaution: dry all wok and/or pans and e.g. spatula before use,hold the handle of the wok to keep it steady when stir frying, and use a wok burner-place the handle inwards-be careful when pouring oil

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SAFETY PRECAUTIONS
-Check the food constantly to ensure that there is sufficient liquid in the pot to prevent liquid from drying up and food from getting burnt.
ADVANTAGES
-There is little lost of nutrients as the food and cooking liquid are served together.
-stewed food is easy to digest.
-Tough food softens during stewing. (examples of food?)
DISADVANTAGES
-It is a slow method of cooking.
-It requires more energy due to a longer cooking time.

FOOD EXAMPLES
-beef stew
-thai green curry

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Never fill your pan too full with oil. ...

Carefully monitor the oil's temperature. ...

Do not fry wet food. ...

Have the pan's lid close by. ...

Turn the pan's handles to the back of the stove. ...

Make sure to keep children out of the kitchen. ...

Carefully remove the food from the pan with a slotted spoon or tongs.

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Dry frying is heating food in a pan without using any fat or oil. It can be used for foods such as nuts and, particularly, spices, as it helps to release the flavour of many spices.
To dry fry place the meat in a cold non stick frying pan, over a low heat cook until some fat runs out, increase the heat and fry the meat for the recommended cooking time. After dry frying the meat can then be used in your recipe as required.

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Shallow frying is the cooking of food in a small quantity of pre-heated fat or oil in a shallow pan or on a flat surface (griddle plate). Methods. There are four methods of frying using a shallow amount of fat or oil. Shallow Fry: cooking of food in a small amount of fat or oil in a frying pan or saute pan.

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Boiling is a method where we cook food in liquid that is at the temperature of 100 degree Celsius. When being cooked it has to be fully immersed in boiling liquid. The appliance which is normally used when boiling are saucepans and/or pots with a tight-fitting lid.
SAFETY PRECAUTION

Do not fill the saucepan right to the brim with liquid as it may overflows when boiled.

Do not position your face directly over the pot when you remove the lid as the steam can scald you.

ADVANTAGES

It is a healthier method as it does not require a lot of oil.

Boiled food is easier to digest.

A fast method for small quantities of food.

DISADVANTAGES

Water-soluble vitamins such as vitamin C and B-group dissolve in the boiling liquid and are lost if the liquid is not consumed.

Boiled food tends to be bland.

FOOD EXAMPLE
-boiled prawns
-hard-boiled eggs

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1. Use a large, wide, sturdy pan. ...

2. 3. Make sure you have a well-fitting lid close to hand incase the oil catches fire. ...

3. Never put wet food in the fryer. ...

4. Never leave a pan of hot oil unattended, it can take just a minute or two for the oil to overheat and catch fire.

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Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used.
It uses heat conduction and natural convection to transfer heat to food submerged in fat. Thus begins that golden brown delight known asdeep fried food.

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1. Never fill your pan too full with oil. ...

2. Carefully monitor the oil's temperature. ...

3. Do not fry wet food. ...

4. Have the pan's lid close by. ...

5. Turn the pan's handles to the back of the stove. ...

6. Make sure to keep children out of the kitchen. ...

7. Carefully remove the food from the pan with a slotted spoon or tongs

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Baking utilizes hot air to transfer heat to food and can yield a wide variety of results depending on the temperature, rack position, and type of baking sheet or dish being used

examples of food cooked :cakes , bread , meat , pastries , potatoes

SAFETY PRECAUTION : use gloves when removing  baked food from the oven

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Advantage & disadvantage for shallow frying

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Advantage & disadvantage for shallow frying

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Advantages: its less fattening and more healthy as compared to deep frying

Disadvantages: it doesn't taste as good as it would be if it was deep-fried.

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The main advantage of deep frying as a method of cooking is that it is relatively faster compared to other methods of cooking, such as roasting, toasting and boiling. Another advantage is that deep frying automatically enhances the taste of the food. The biggest disadvantage of deep frying is that it causes high cholesterol and is unhealthy.
Read more at https://ifood.tv/method/deep-frying/about#6pU2xuh6kcCW8heo.99

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Benefits of Stir-Frying. Compared to deep-frying,stir-frying relies on very little oil, generally 1 or 2 tablespoons to lightly coat the wok interior. Stir-friedfood displays an attractive sheen, smells divine and imparts distinctive flavor. This method preserves nutrients compared to cooking in liquid.

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Dry heat can be very intense because it is not limited by the boiling point of water. This shortens cooking time and allows meats to be well seared on the outside but rare on the inside. Many dry heat cooking methods allow fat to be rendered out and left behind, reducing dietary fat intake. Dry heat cooking methods also preserve the vitamin content of foods better than wet heat methods, which can leach away water-soluble vitamins.

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Dry cooking, by its nature, tends to cause foods to dry out by evaporation. If not used correctly, dry heat methods can also result in inedibly tough, chewy meats. Finally, although the browning effect improves flavor, there are times when it is undesirable in a dish.

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food is cooked in microwave oven by electro magnetic waves these waves pass through the food and cause the water moleclue in the food to vibrate quickly ,thus producing heat.This heat will then cook the food

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1. Food can be overcooked which will become tough and dry
2. Food won't turn golden brown on the surface
3. Food won't be crispy
4. Nutrients in the food will be killed
5. Some times the food might be unevenly cooked
6. Studies shown that microwave cooking produces cancer causing agents
7.  It releases radioactivity into the environment and causes degeneration of the immune system
8.  It leads to dehydration as the water content decreases
9.  A "standard" recipe may work great in some microwaves and horribly in others
10.  Microwave ovens can be harmful if you stand directly in front of them, while they are on
11.  Food thicker than 1-1.5 inches cannot be cooked evenly since microwaves can penetrate only up to the depth of 1.5 inches
12. Do not have mallard reactions like browning and caramelizing
13.  Microwave cooking is energy inefficiency, a typical microwave consumes 1100W of electricity to produce microwave power