BASIC PRINCPLES IN

COOKERY
GROUP 1 PRESENTATION
 Principles of Cooking
Cooking is defined as the transfer of energy from heat
source to food. This energy alters food molecular
structures. Changing the taste, aroma and apperance of
food. The method you select gives the finished product
a specific texture, aroma and flavor.
 1. YOUR BROILER COOK HAS JUST BROILED A
CODFISH FILLET THAT TURNED OUT DRY,
RUBBERY, AND SHRUNKEN. EXPLAIN WHAT
HAPPENED TO IT.

Sometimes we always wonder when we broiled a codfish

fillet in our broiler cooker it turned out dry, rubbery, and
shrunken. And according to our research when proteins are
heated, the coils of amino acids begin to unwind (denature),
then become attracted to one another and form bonds
(coagulation). The exposures of the proteins to the
excessive heat toughens the fish or any kind of meat that
makes them dry. If the temperature is totally increases the
proteins will shrink. So most proteins complete coagulation
or are cooked at 160° to 185°F.
 2. WHY MIGHT ADDING SOME TOMATO
PRODUCT TO A BEEF STEW HELP MAKE
THE MEAT MORE TENDER?

Adding some tomatoes will improve improve the

texture of the beef in the same way, although the
grinding leaves them tender enough without the
tomatoes acidity. Slowly cooking of a beef
products naturally tenderizes tough cuts of meat,
and the surface tenderizing effect of the tomatoes
will speed that process. So if you are doubtful what
ingredients you want to add to make the beef more
tender, we encourage you to add some tomato
products.
 3. YOU ARE ROASTING A LARGE QUANTITY OF DUCKLINGS AND
MUST USE BOTH YOUR CONVENTIONAL OVENS AND YOUR
CONVECTION OVEN. YOU SET ALL THE OVENS AT THE SAME
TEMPERATURE, BUT FIND THE DUCKLINGS IN THE CONVECTION
OVEN ARE DONE FIRST. WHY DID THIS HAPPEN?

As we all know a convection oven has a fan and exhaust

system that circulate hot air around the cavity of the
oven. It helps also reduce hot and cool spots and helping
dishes on every rack cook more evenly. Just why the
ducklings in the convection oven are done first because
the heat is transferred more quickly to food, and the
food cooks faster. But hypothetically, though the two
ovens were at the same temperature, the forced air of a
convection oven makes it cook faster.
 4. YOU ARE ROASTING TWO BEEF TENDERLOINS
OF THE SAME SIZE, ONE IN AN OVEN SET AT
450°F (230°C), AND THE OTHER IN AN OVEN AT
250°F (120°C). YOU REMOVE BOTH OF THEM
FROM THE OVEN WHEN THE TEMPERATURE AT
THE CENTER IS 135°F (57°C). DESCRIBE THE
DONENESS OF EACH TENDERLOIN FROM
OUTSIDE TO INSIDE.

There's always a reactions or any differences the doneness of a beef

tenderloin cook in 450°F (230°C) and the beef tenderloins cook in 250°F
(120°C) though it must be remove both from the oven when the temperature
is at the center is 135°F (57°C). The tenderloin cooked at 450°F the
gradation of doneness from very well done on the outside to rare in the
middle. And the beef tenderloin cooked at 250°F is more uniform doneness
of meat from the outside to the inside. Thus, the doneness of a beef
tenderloin or any meat products cooked in an oven will depend the volume of
the heat in the oven.
 5. ARRANGE THE FOLLOWING COOKING METHODS IN
THREE GROUPS, DE- PENDING ON WHETHER THEY ARE
MOIST-HEAT METHODS, DRY-HEAT METHODS WITHOUT
FAT, OR DRY-HEAT METHODS WITH FAT: BRAISING,
ROASTING, DEEP-FRYING, SAUTÉING, POACHING,
STEAMING, BROILING, PRESSURE FRYING, GRILLING,
SIMMERING.

So there are many cooking methods given that is depending

on whether they are moist-heat methods, dry-heat methods
without fat, or dry-heat methods with fat. So let's classify
first the cooking methods in moist-heat. The cooking
methods in moist-heat are; braising, simmering, steaming
and poaching. Second, the cooking methods in dry-heat
methods without fat are; roasting, broiling and grilling. And
lastly the dry-heat methods with fat are; sautéing, deep-
frying and pressure-frying.
 6. WHAT ARE SOME ADVANTAGES OF
BRAISING A PAN OF SWISS STEAKS IN THE
OVEN INSTEAD OF ON THE RANGE?
The main advantage of braising as a method of cooking
is that it is very economical, as inexpensive cuts of
meat, which are otherwise not easily digestible and do
not have a good taste, can be easily turned into a
flavorful stew.
 7. A COOK IN YOUR RESTAURANT IS
ROASTING SEVERAL PANS OF CHICKENS. HE
THINKS THEY ARE BROWNING TOO FAST,
AND HE COVERS THE PANS WITH FOIL TO
KEEP THE CHICKENS FROM BROWNING MUCH
MORE. WHAT IS WRONG WITH THIS?

Roasting is a slow-cooking process using an indirect

diffused heat to cook its ingredients. It is a dry-heat
cooking method where hot air surrounds the food. Just
why cooking uncovered is essential in roasting because
covering the chicken holds in steam. The mistake in the
situation is that a cook covers the pan while applying the
method of roasting that may changed the process from a
dry-heat method to a moist-heat method, such as
steaming braising.
 When sautéing it refers to a form of
dry-heat cooking that uses a hot pan
and a small amount of fat to cook
8. You are sautéing beef food quickly. So it will use only small
tenderloin tips for amount of liquid for the beef to
stroganoff, and you cook. But because you are
suddenly find the meat
simmering which is it needed more
amount of liquid, then you are not
is simmering in liquid sauteing you just want the beef to
rather than sautéing. be stew or soup. But the
What did you do wrong? recommended cook for beef
tenderloin is medium-rare. At
medium-rare this roast will have the
ideal level of tenderness.
 9. YOUR CUSTOMERS COMPLAIN
YOUR FRENCH FRIES ARE TOO
GREASY AND SOGGY. HOW CAN YOU
CORRECT THE PROBLEM?

Improperly cooked french fries are limp, greasy,

or soggy and often over-browned. These
problems all arise from the improper handling of
starch and sugar when exposed to high heat.
The trick is to never cover or enclose them.
Spread them out on a metal rack on a tray in a
warm oven. That's why carry-out fries are almost
always served in an open box, or a tray or little
open top paper bag.
 10. WHAT FOOD SAFETY PROBLEMS
ARE POSED BY THE VACUUM PACKAG-
ING AND THE LOW COOKING
TEMPERATURES OF SOUS VIDE
COOKING?
The doneness of the food will depend the heat or how long
it's being cook either it's a rare, medium rare or a well-
done. When cooking temperatures are so low, there is
danger that bacteria such as salmonella found in the meat
will not be killed if cooking isn't carefully done. And we all
know that this bacteria can grow without an oxygen.
Working with vacuum-packed foods increases the health
dangers caused by anaerobic and facultative bacteria.
 11. Describe the difference between primary flavor and
supporting flavor. Select a favorite recipe and explain
the function of each ingredient, indicating which are
primary flavors and which are secondary flavors.
Primary Flavor:
-Flavors of the main ingredients that predominate.
(When you first taste a properly flavored meal, the first taste you encounter
is the main ingredients.)

Supporting Flavor:
-Support and enhance the primary flavors of the main ingredients.
 12. WHAT IS MEANT BY THE
PHRASE “ADJUST THE
SEASONING”?
The phrase“adjust the seasoning” means that you must evaluate
the product first by tasting the product or the food you've
prepared for you to adjust and decide what must be done, if
anything to improve the taste. When we cook something and we
think that is not kinda palatable and the taste is unbalanced.
Adding additional flavourings is inferred, because flavouring
cannot be removed from a dish because it makes the food
delicious though an excess of one flavour can partly be balanced
by another flavour. You need to take it as a challenge also to
impress the guests flavor especialy the way you present the food
to make it appetising to the guest or to the people who consume
the food.
 13. WHAT IS WRONG WITH
ADDING WHOLE CARAWAY
SEED TO A PORTION OF
GOULASH JUST BEFORE
SERVING?

-The whole caraway seeds weren't cooked with the goulash, so

there was no time to release it's flavors or time for the flavors
to blend.
-Ground spices release flavor more quickly and thus don't
require as long a cooking time.
Thank you
for
Listening! Group
1