Food skills and cooking techniques

© Livestock & Meat Commission for Northern Ireland 2015

 Lesson objectives
To identify a variety of practical skills used in
cooking.

To explain the safe methods for slicing,

peeling and grating foods.

To discuss the different cooking techniques

for red meat.

© Livestock & Meat Commission for Northern Ireland 2015

 Food skills
There are a number of practical food skills used
when making hot and cold and sweet and savoury
dishes.

Some skills you may use regularly such as

weighing and measuring, peeling, slicing and
grating whilst others less often such as rubbing in
and kneading, e.g. when making pastry or bread.

© Livestock & Meat Commission for Northern Ireland 2015

 Food skills – weigh and measure
It is important that ingredients are
measured accurately so that the recipe is
successful.

Weighing scales are used to weigh solids,

e.g. flour and sugar and measuring jugs are
used to measure liquids, e.g. milk.

© Livestock & Meat Commission for Northern Ireland 2015

 Weighing solids
To weigh solid ingredients accurately, you
should:

• Place the scales on a flat surface;

• Put the bowl on top and then press zero.
This will ensure that you only get the
weight of the ingredient and not the bowl
too;
• Use a spoon to measure the ingredient
rather than pouring from the bag as it is
more accurate and less likely to spill;
• If using balance scales, check that the
dial is at zero before you start.

© Livestock & Meat Commission for Northern Ireland 2015

 Measuring liquids
To measure liquids accurately, you should:

• Place the measuring jug on a flat surface. Do

not hold the jug in the air as you may get an
inaccurate reading;
• Make sure that you can see the scale clearly;
• Pour the liquid slowly to avoid splashes. This
is especially important with hot liquids;
• Pause and check from time to time and stop
when you have exactly what you need.

© Livestock & Meat Commission for Northern Ireland 2015

 Measuring with spoons
There is a range of spoons for measuring small
amounts of ingredients: metric and tea, dessert
and tablespoon.

Check the recipe to see whether you need a

heaped or level spoonful.

If level, use the back of a table knife to slide off

any extra ingredient back into the container.

© Livestock & Meat Commission for Northern Ireland 2015

 Measuring spoons - conversion
Some recipes will ask for metric measurements,
e.g. in grams, or tea, dessert or tablespoons:

1 teaspoon (tsp) = 5ml

1 dessert spoon (dsp) = 10ml

1 tablespoon (tbsp) = 15ml

© Livestock & Meat Commission for Northern Ireland 2015

 Sharp equipment and knife skills
You may use a variety of sharp
equipment to prepare your ingredients
such as peelers, vegetable knives and
graters.

It is important to handle and use sharp

equipment safely in order to prevent
accidents.

Depending on the type of food and

whether you need to slice, dice or chop,
you should use either the bridge hold
or the claw grip.

© Livestock & Meat Commission for Northern Ireland 2015

 The bridge hold
The bridge hold is used to cut many foods
such as tomatoes:

• Place the tomato onto a chopping board;

• Make a bridge with your hand. Your fingers

should be on one side and your thumb
should be on the other;

• Pick up the knife with your other hand and

check that the blade is facing downwards;

© Livestock & Meat Commission for Northern Ireland 2015

 The bridge hold
• Then, guide the knife under the bridge and
over the tomato. Cut into the food by
pressing the knife down and pulling it out
of the bridge;

• Now, take one half at a time and place it flat

side down. Make a bridge over the tomato,
and use the knife just like before to cut it
into quarters;

• This method of cutting is safe and can be

used for lots of different ingredients, such
as potatoes or strawberries.

© Livestock & Meat Commission for Northern Ireland 2015

 The claw grip
Place the food such as cucumber or
celery onto the chopping board.

Make a claw with your hand by partly

curling your fingers together. Decide
how thick you want the slices before
you begin.

Then, pick up the knife with your other

hand and check that the blade is facing
downwards.

© Livestock & Meat Commission for Northern Ireland 2015

 The claw grip
Tilt the knife and slice through the food,
using your fingers as a guide.

Slide your fingers back, keeping your

grip on the food, and continue slicing
carefully.

This method of slicing is safe, and can

be used for lots of different ingredients,
such red meat and vegetables.

© Livestock & Meat Commission for Northern Ireland 2015

 Peeling
Carrots, along with other fruit and vegetables,
will need to be peeled before they are used and
it is important that this is done safely:

Hold the carrot in one hand and rest it on the

chopping board;

Starting half way down, run the peeler along the

length of the carrot away from yourself. Be
careful, the peeler is sharp!

Twist the carrot and continue to peel. Turn the

carrot around and peel the other end;

When finished, remove the peelings from the

chopping board.
© Livestock & Meat Commission for Northern Ireland 2015
 Grating
Foods such as cheese, carrots, courgettes and
apples, are often grated to change the texture
and appearance. Graters can be sharp:

• First, place the grater onto the chopping

board and hold it firmly by its handle;
• Hold the carrot at its widest end and rub it
down-and-up the grater firmly;
• Continue grating until you are left with a small
chunk of carrot. Stop at this point. There is no
need to try and grate every bit;
• Lift up the grater. Spoon the grated carrot into
a dish;
• This method can be used to grate lots of
different ingredients, such as cheese or apple.
© Livestock & Meat Commission for Northern Ireland 2015
 Peeling and chopping an onion

Cut away the top of Peel away the outer Cut the onion in half
the onion brown skin

Slice lengthways, Slice across the

ensuring that you do onion
not cut all the way
© Livestock & Meat Commission for Northern Ireland 2015
 Cutting meat safely
It is important to use a sharp knife
when cutting meat.

For tender slices, look at the meat to

determine the direction of
the grain (the muscle fibres), and cut
across the grain, not with it.

Also remember to use a red board to

prevent cross-contamination.

© Livestock & Meat Commission for Northern Ireland 2015

 Other preparation skills
You may also use other skills when preparing
your ingredients.

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 Assembling the dish

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 Cooking
When cooking food you would usually
use the hob, oven or grill.

Each of these pieces of equipment use

heat to cook the food:

• Hob – conduction, e.g. stir-frying

• Oven – convection, e.g. baking,

roasting or casseroling

• Grill – radiation.

© Livestock & Meat Commission for Northern Ireland 2015

 Safety
Hot equipment and food can be
dangerous.

In order to prevent burns or scalds you

should:
• always use oven gloves to put food into
and take out of the oven;
• turn pan handles in on the hob;
• be aware of hot liquid and steam when
draining into the sink;
• be aware of others around you in the
kitchen.

© Livestock & Meat Commission for Northern Ireland 2015

 Meat cuts and cooking
The method of cooking selected for a cut of meat
will depend on:

• the type of muscle fibre it is made up from

• the amount of connective tissue it contains.

© Livestock & Meat Commission for Northern Ireland 2015

 Meat cuts and cooking
Cuts of meat which are from
muscle areas which do a lot
of work will need longer,
slower cooking methods,
e.g. stew or casserole.

© Livestock & Meat Commission for Northern Ireland 2015

 Meat cuts and cooking
Cuts of meat which are from
muscle areas not so heavily
used by the animal can be
cooked much more quickly,
e.g. grilling, stir frying.

© Livestock & Meat Commission for Northern Ireland 2015

 Offal
Offal such as oxtail and heart need
longer, slower cooking such as
braising or casseroling.

Liver and kidney need shorter coking

methods. Liver can be cooked and
minced to make pâté.

© Livestock & Meat Commission for Northern Ireland 2015

 Cooking techniques – using the hob
Frying

Shallow: cooking food, in a small amount of fat, in

a shallow pan.

Dry-fryng: fry red meat without oil

Stir: quickly cooking food, with or without fat,

over a high heat.

Deep: cooking food in a large amount of pre-

heated fat.

© Livestock & Meat Commission for Northern Ireland 2015

 Cooking techniques – using the grill
Grilling

Quickly cooking or browning food under the

radiant heat of an electric element or a gas
flame. This is only appropriate for tender cuts
of meat, no more than 5cm thick.

© Livestock & Meat Commission for Northern Ireland 2015

 Cooking techniques – using the oven
Roasting
Cooking food using dry, high temperatures in an
oven. The dry heat caramelises the surface of the
meat.

Casseroling/Braising/Stewing
Slowly cooking tougher cuts of meat, in plenty of
liquid with a tight fitting lid. Braised meat sits on a
thick bed of vegetables with strong stock. The cut
of meat used is normally cubed, diced or steaks.

Pot roasting
Cooking a joint of meat, which has first been
browned, on top of vegetables, with very little
liquid, in a pot with a tight fitting lid.
© Livestock & Meat Commission for Northern Ireland 2015
 Cooking techniques: Beef
Casseroling/Braising/
Roasting Pot roasting
Stewing

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 Cooking techniques: Beef
Barbequing Frying Grilling

© Livestock & Meat Commission for Northern Ireland 2015

 Cooking techniques: Lamb
Barbequing Frying Grilling

© Livestock & Meat Commission for Northern Ireland 2015

 Cooking techniques: Lamb
Casseroling/Braising/
Roasting Pot roasting
Stewing

© Livestock & Meat Commission for Northern Ireland 2015

 Getting ready to cook
In order to prevent cross contamination and make
sure that your food is safe to eat, before you start to
cook you should:

• Tie back long hair;

• Remove your jumper and roll up long sleeves;
• Wear an apron;
• Remove jewellery and watches;
• Wash hands thoroughly with soap (ideally anti-
bacterial) and hot water. Do not forget to dry
them!

© Livestock & Meat Commission for Northern Ireland 2015

 In addition…
Collect ingredients and equipment and
check that they are safe and hygienic to
use.

Use a separate chopping board and knife

for preparing raw meat.

Ensure that hands, equipment and work

surfaces are clean before, in-between
and after handling raw and cooked foods.

© Livestock & Meat Commission for Northern Ireland 2015

 Acknowledgement

For further information, go to: www.food4life.org.uk

© LMC 2015

© Livestock & Meat Commission for Northern Ireland 2015