Good Living

Steaming Steaming is a method of cooking food in steam from boiling water. The food may either be in direct contact with the steam, e.g., when wrapped and placed on a platform in a pot or when the food is steamed in a colander; or it may be in indirect touch or contact with the steam. Methods of Steaming 1) In a steamer-This has a bottom saucepan to hold the water and two or three pans which fit one into the other and into the bottom pan. The food is placed in the pans and the water is kept boiling in the bottom pan. In some steamers, the top pans are perforated to let in the steam. 2) In colander- The water is put in a saucepan and the colander is fitted into the saucepan. The water does not touch the colander which is tightly covered when the food is placed inside. Potatoes, spinach, etc. may be steamed by this method. 3) Between two plates which are placed over a saucepan of boiling water. This is suitable for fillets of fish and other thin pieces of food. 4) In a basin plac

Boiling Boiling is a method of cooking food in boiling water; the water covers the food, e.g boiling plantains, or rice. The Purpose of Boiling: 1) To soften food such as root vegetables, cereals and grains. 2) To extract nutrients from foods such as bones, calves' feet, meat etc. 3) To preserve the nutrients in food. When cooking food to soften it, place the food in boiling water and continue to boil gently for a short time so that it will not break. Hard boiling breaks delicate food. When cooking food to extract nutrients, cut it into small pieces to expose as much of the inside as possible. Put it in cold water, heat slowly to boiling point and cook for a long time. If nourishment is to be preserved, place the food directly in boiling water. The heat of the boiling water seals the surface and coagulates the outside proteins of meat and keeps the nourishment and flavor in the food. Advantages of Boiling 1) Boiling is a quick and easy method. 2) Boiling makes food easy to diges

Stewing Stewing is a method of cooking food slowly and for a long time in a little liquid, in a well covered pan. Reasons for Stewing 1) To keep the food tender, usually tough pieces of meat, dried meat or fish, old and fibrous vegetables or hard under-ripe fruits are used. 2) By slow, gentle, moist heating, the connecting tissues of meat become gelatinized and fall apart. 3) The protein coagulates without over-hardening. 4) The soluble nutrients and flavor come into the liquid that is served with it. General Rules for Stewing 1) Cut food in small pieces in order to expose as much surface as possible. 2) Use a saucepan with a cover to prevent evaporation and loss of flavor. 3) Bring to boiling point then reduce heat and allow to simmer : never let it boil. 4) Use just enough liquid to last throughout the cooking. 5) Avoid uncovering the saucepan frequently, in order to prevent the flavor from escaping. 6) Season well. Advantages of Stewing 1) Stewing is the most econom

General Rules for Frying 1) Use clean oil or fat 2) Heat the oil to the proper temperature before putting in the food to be fried. If the oil is over-heated it will spoil the color and flavor of the food. 3) Oil is at its proper temperature when it ceases to sizzle and a light blue haze appears over the pan. 4)Fry only a small quantity at a time. 5) Dry such foods as fish, meat and plantains before frying to avoid mixing cold water with the hot oil. 6) When possible, coat the protein foods before frying to seal in the juices. 7) Avoid frequent stirring of food as this causes it to break. 8) Re-heat the oil and bring it back to the proper temperature before frying the next quantity. 9)Drain the food first in the frying pan, then in crumpled kitchen paper or in a sieve, to get rid of the excess oil, which makes fried foods unattractive and indigestable, and also to save the oil. 10) Fried food should be served hot as the flavor deteriorates when it becomes cold. 11) If fried food is cov

Frying Frying involves cooking in hot oil. It requires constant and careful attention. It is, therefore not an easy method, but it is very quick and not suitable for tough meat. 1)Shallow Frying a) Just enough fat is used to cover the surface of the frying pan and to prevent burning. The food needs turning. This method is sutibale for frying pan cakes, lver, omellettes, fish, plantain, meat etc. b)For sauteing, a small amountof fat is used. The fat will be absorbed by the food which is lightly tossed into it. This method is used for the preliminary cooking of soups, stews and sauces. 2) Dry Frying This is suitbale for oily food which gives out enough of its own oil heated, e.g bacon. 3) Deep, French or wet Frying A deep strong sauce pan is usedf and the fat should be enough to cover the food to be fried. As the oil seals up the outside, it also prevents it from becoming falored. This methdo ensures that the food is evenly cooked.

Daily Meals There are three main groups of foods ; 1) Body-building foods e.g proteins. 2) Energy-giving foods e.g carbohydrates and fats. 3) Protective foods e.g minerals and vitamins. Foods we eat daily must be from each one of the above-mentioned groups, so as to ensure the supply of the required nutrients in the most digestible form. A minimum of three meals ought to be eaten every day. It is imperative that a meal be eaten in the morning for energy to start the day's work. Eat fruit every day, particularly in the morning. This stimulates bowel action. Ensure you select foods in season for quality and cost effectiveness. Breakfast -This is the first meal of the day. The quantity largely depends on the requirements of the individual. Mid-day and evening meals - The size and character will vary with the individual and family. Meals for children- Children require more body-building food than adults for the daily upkeep and growth of their bodies: eggs, fish, meat, beans and peas

Water Water makes up approximately two-thirds of the body's composition. It is present in every cell and tissue and is important in regulating body processes. Digestion, assimilation, regulation of heat(body temperature), and elimination of wastes are all dependent upon water consumed as such, through that taken as beverages and other fluids, and through that held in foods, particularly fruits and vegetables.

Vitamins Vitamins are chemical substances that are essential to life. They protect the body from diseases, and they are needed for good health and proper nourishment. Vitamins are present in small amount in many foods, but a sufficient quantity of them can be obtained if a variety of food is eaten daily. Vitamin A (fat-soluble) promotes general good health, growth and development. A deficiency of this vitamin in the diet is the cause of loss of weight, a low resistance to infection and eye trouble. It is present mainly in palm oil, okra, all green and yellow vegetables and fruits, dairy products, eggs, liver and fish liver oils and animal fat, but not in lard. This vitamin is not affected by ordinary cooking temperature, but it is destroyed by prolonged heating or in the presence of air. Vitamin B group These are water-soluble vitamins. They are often present together in the same foods. They are resistant to ordinary cooking temperatures, but are destroyed by milling, as in t

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Fats Fuel for energy is stored in some plants(e.g oil seeds) as oil and in animals as fat. In plants and also in animals, fats are formed from carbohydrates. Fats, therefore, are substances made up of carbon, hydrogen and oxygen. They provide the body with heat and energy. They include all fatty materials such as meat, butter and all fats and oils derived from animal or vegetable sources. Fats are highly valuable foods. They supply more heat and energy than any other food substance. They are not easily digested because of their high carbon content. The animal fats for cookery are butter, lard,dripping, fat of meat and oily fish. Vegetable fats are nut oil, vegetable oil, margarine and shea butter. Minerals Minerals are essential for building the body and for the maintenance of health. For this reason, they may be regarded as nutrients. The chief mineral substances in food are sodium, potassium, calcium, phosphorus, iron and iodine. It is required by the fluids in the body. The body

Carbohydrates Carbohydrates comprise starch, sugar, cellulose and pectin. They are composed of carbon, hydrogen and oxygen. Carbohydrates make up about two thirds of the diet and are a relatively cheap source of energy. It provides the body with energy and, in some situations, may be converted into fat. This occurs when a surplus quantity is eaten. Almost all the carbohydrates come from vegetables. 1) Starch is in abundance in root vegetables and cereals. Starch is the form in which many plants store their food reserves. It is also present in fruits such as bananas and plantains. 2)Sugar is present in fruits and vegetables. The principal kinds are : a) Glucose : This is the simplest sugar. It is present in sugar cane, the juices of fruit and plants, especially in onions and corn. b)Fructose. It is also simple sugar, which can be changed into glucose. It is the sweetest sugar and is present in plant juices, fruits and honey. c) Sucorse is present in sweet fruits and in carrots. d) La

Source of Nutrients(Proteins) There are two sources of proteins-animal proteins and vegetable proteins. 1) Animal proteins comes from meat, poultry, fish, eggs and cheese. 2) Vegetable proteinscomes from pulse foods-beans, peas-nuts and unpolished cereals. This nuttrient functions mainly build up, replace and repair the body tissue. It is very good for children growing up, while adults require it to a lesser extent. Composition of Proteins Proteins are composed of amino acid units of different kinds and in different arrangements. There are 10 amino acids which cannot be produced by the body, but which must be supplied in the diet. These are essential amino acids and they could be found in animal proteins, while a certain number are present in vegetable proteins. The mixture of animal and vegetable proteins will result in the correct amount of amino acids. It is also useful to a great extent for pregnant women and for them during lactation, convalescents, infants, adolescents and nu

Factual Opening - The attention of the buyer can be attracted by a fact or a series of fact, if same is or are directly connected with his or her business. And he or her attention is just likely to be attracted by a fact that concerns his or her business. The Question Opening - buyers always react to questions by becoming involved in the sale. A fact can be turned into question, in the same way as many questions can be changed into fact. The Reference Opening -A prospective buyer's decision can be influenced by a recommendation from an acquaintance, relation or friend. Sales Aid Opening -By using sales aid, you can make a very good opening by impacting positively on the prospect's sense of sight, touch, taste, smell and hearing. Demonstration Opening -Demonstrating the use equipment goes a long way in making a sale. Lists, features/benefits of a unit before the commencement of the demonstration. A demonstration opening is most effective with each benefit being stressed as t

Words are crucial in sales brochures, demonstration models, samples, film strips, photographs and drawings. You must always make use of the right words at the right time. Identify the right words which have sales appeal and bring positive results. When all your words are well coordinated, this goes a long way in assisting you to achieve laid out objectives. Ensure that you are sincere and presentable. Be sure to present your offer in a logical, clear and progressive manner, while averting the constriction of a rigid sales formula.

You must ensure that every sample-every sales aid-every brochure-must be neatly packed, so as to be able to retrieve easily any piece required without any unnecessary distraction. Sources of Information There are various sources of information to assist you in sales. Among the sources are-local traders, newspapers, internet, observation and sales persons. The Pre-Planning Data Sheet All pre-planning inquiries must be recorded in a data sheet. There are three stages in planning : Regular intervals round the year A continous assessment of product knowledge, competitors and their products is necessary since sales facts and information are altered regularly. Weekly Planning You must set aside a period to delibrate and perfect statgies for the week ahead, to ensure hitches do not arise during sales. Daily Planning You must study daily, customers and prospective customers. Also make usre you check all equipment used for demostration purposes every evening and if possible re-check

For you to be sure that your offer has the right appeal, you must understand the reasons behind buying decision-the motivations of the buyer. It is price-quality-confidence in a salesperson ? Any of these reasonscould be the motivation and selling would be easier if buying motives and easily identified. Sales Offer Make sure you are equipped with every necessary information that would enable you to make sales. You have to plan your salesoffer. Sales largely depends on the customer's need for the product or service being offered. Note 1. You must be clear on your reason for a call/visit to a prospective customer. 2. You must have a valid second reason for intentions to book an appointment. 3. You must know your prospects and their line of business. 4. Fashion out a planned approach. 5. Be prepared to listen and don't rush. 6. Be liberal and affable in your discussion. 7. Ask questions for calrity and understanding.

For you to be successful in sales, you must be conversant with the mindset of the prospective buyer. Buyers vary aqnd this is the reason why their attitude, psychology and choice must be taken into consideration in every sales transaction. Ensure the product for sale to the buyer is in perfect condition annd must be price and buyer friendly.