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TH2103

Name: Chavez, Maria Cristina Score:

Knowledge Check
Fill in the boxes below with the appropriate cooking methods. Discuss how each cooking method cooks food
and give one (1) dish cooked using such a cooking method. (30 points)

DRY HEAT COOKING METHODS MOIST HEAT COOKING METHODS

Give two (2) dry heat cooking methods
Dry Heat Methods without a fat are usually use
when
Roasting, Baking, Barbecue, Broiling and Grilling.
Example are Baked Chocolate Crinkle, Roast Chicken
and many more that the food is surrounding with dry
and have a heated air in closed environment
Give two (2) moist heat cooking methods
Poaching uses convection to transfer heat from a
liquid to a food. Example is poached egg that uses
also a seasoning like vinegar.
Boiling uses large amount of rapidly bubbling liquid
to cook food items Example is Pesto Boiled Potatoes

Dry Heat Methods with Fat are Usually used when

sauteing, pan-frying and deep fry. The dishes that is
used in this method are cooked with a small to large
amount of oil or fat. Example are Chicken, French
Fries that the method used is deep fr.

COMBINATION COOKING METHODS

Give two (2) combination cooking methods
Braising are usually large pieces that are first browned in a small amount of fat at high temperature.
Example of this is Vinegar – braised chicken and onions that contains balsamic vinegar that adds the
sweetness needed to balance the sharp flavor or red wine vinegar.

Stewing it is often associated with smaller pieces of food first cooked using the dry heat method and then
finished in a liquid or sauce. Example is Menudo that is one of the famous stew dishes in the Philippines.

Your output will be evaluated using the following rubric:

CRITERIA PERFORMANCE INDICATORS POINTS
Provided the correct concept with pieces of evidence and supporting
Content 3
details
Expressed points in clear and logical arrangement of ideas in a
Organization of Ideas 2
paragraph
TOTAL 5 points x 6 items

03 Seatwork 1 *Property of STI

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