KITCHEN ESSENTIAL BASIC FOOD PREPARATION

Basic Techniques in
Commercial Cooking
Course Module
2
Module
2
.
BASIC TRECHNIQUES IN
COMMERCIAL COOKING
At the end of
this module, you are expected to
:
1.
Identify and describe the different methods of cooking
2.
Apply the
b
a
sic
t
echniques in
c
ommercial
c
ooking
Quality cooking requires competence in executing the 14 methods of cooking in
accordance
with prescribed procedures.
Cooking

Is the process of preparing food by applying heat, selecting measuring and
combining of
ingredients in an order
ed procedure for producing safe and edible food.
METHODS OF COOKING
1)
Blanching

Blanching is a cooking process wherein a
food, usually a vegetable or fruit, is scalded in
boiling water, removed after a brief, timed
interval, and finally plunged into iced water
or placed under cold running water to halt
the cooking process.

Blanching
foods will help reduce quality loss
over time
KITCHEN ESSENTIAL BASIC FOOD PREPARATION
Basic Techniques in
Commercial Cooking
Course Module
2
2) Deep Fat Frying

This is the process of cooking food through
frying with the shortening or in a deep fat
fryer kept at the thermostat of 200 C or 93 C
until the fat is melted

This cooking process applie
s to foods like
fish, meat, poultry, doughnut, fritters and
potatoes.
3
) Boiling and Simmering

To boil means to cook in a liquid that builds
rapidly and is greatly agitated

Boiling is generally reserved for certain
vegetables and starches. A very
high cooking
temperature would toughen the proteins of
meat, fish and eggs and the rapid bubbling
breaks up delicate foods

Simmering is a drop of 3 to 4 degrees of
temperature from the boiling point.

The surface of the liquid is merely agitated
whereas in
rapid boiling the speed of water
evaporation is heightened.