Sous‑Vide Cooking Technique

This topic covers the techniques of using sous‑vide (vacuum packaging), discussing the method, setting up the machine and water bath, vacuum‑sealing ingredients, and demonstrating the cooking process with precise temperature and time control. It introduces modern cooking technology, aligning with CBC STEM integration. The topic prepares students for ECZ exam questions on advanced techniques and for applying precision cooking in Zambian high‑end kitchens or culinary innovation.