(a) Moist methods of cooking: Boiling - Poaching; Steaming: - Braising - Stewing; Blanching; - Scalding: En Papillote/Paper bag cooking; - Pot roasting:
(b) General rules to observe while frying: (i) Heat oil to correct temperature/Not too hot or cold. (ii) Allow fat to recover its heat before adding the next batch of food. (iii) Fry a few pieces of food at a time. (iv) Drain food with a colander to remove excess oil. (v) Be cautious while putting food in hot oil. (vi) Before frying, coat foods that are likely to break. (vii) Fry foods close to serving time. (viii) Ensure a correct fat/oil to food ratio, (ix) Use good quality oil. (x),Do not over fill the frying pan (xi) Dry foods before frying (xii) Ensure the quantity of oil is enough (xiii) Use appropriate protective wears, (xiv),use correct frying tools (xv) Ensure even cooking of the food by turning both sides to cook.