I.

UNIT TITLE/CHAPTER TITLE Cookery

II. LESSON TITLE
III. LESSON OVERVIEW

IV. DESIRED LEARNING OUTCOMES:

 Discuss the basic cooking principles.
 Explain the cooking terms and procedures.
 Practice safety and sanitation in the kitchen.

V. LESSON CONTENT

Introduction
This chapter provides the learners with the basic principles in cooking. Included in this
chapter are the following: basic principles in cooking, terms and procedures commonly used in
cooking, different tools and equipment, kitchen design and layout, and safety and sanitation in
the kitchen.
“Cooking is the art and science of preparing food for eating by the application of heat .”
The term also includes the full range of culinary techniques preparing raw and cooked food for
the table; final dressing of meat, fish, and fowl; cleaning and cutting fruits and vegetables;
preparing salads; garnishing dishes; decorating desserts; and planning meals
(https:/allthatcooking.com/history of cooking).
Learning how to cook is the most important skill a person can have. When you cook your own
food, you learn to enjoy food that you did not like before. In addition, cooking for yourself also
saves a lot of money.
A person who knows how to cook will not go hungry. You can have a selection from various
recipes which are nutritious and inexpensive. When you do cooking, you do not only satisfy
yourself but also others.
In summary, cooking skills may help people meet nutrition guidelines and their daily
nutrition supply. People learn to select healthier food. As future teachers, it is therefore
important to teach children and teenagers how to cook and encourage them to develop their
cooking skills at an early stage of their lives.

Basic Cooking Principles

The skill involved in cookery is not only about recipes, but also with the ability to control
amount and intensity of heat applied to a wide range of food stuffs. The teaching of cookery
should emphasize this skill. If a cook can master the principles and methods in cookery, any
recipe can be prepared to an acceptable standard.
In food preparation, there are basic principles that should be considered as these may affect
the food you are to serve on the table.
The following are factors that affect the amount and intensity of heat applied to food:

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 1. the softness or hardness of the food;
2. Its origin, whether from animal or vegetable;
3. The size of the pieces being cooked;
4. The combination of ingredients and whether they are dried, fresh, or frozen;
5. The type of heat to be applied; and
6. The quality and type of saucepans and utensils.
Good cooking cannot be achieved on thin-bottomed uneven pans. This practice must be
avoided at all costs.
Overcooking, dryness, shrinkage, burning, and disintegration (the food fall apart and the
texture is mushy) will result when too much heat is applied during the cooking process. On the
other hand, too little heat may result in poor flavor development, flat or watery taste, softness,
poor color, and loss of nutritional value. All these points must be considered when you are cooking.
Principal Cooking Methods and Procedures
These are several methods of cooking food. The application of the different principles in
cooking is very useful here.
The following principal cooking methods are (M.E Williams,1912):
1. Through application of direct heat
 Broiling- This is cooking over a glowing fire.
 Roasting(toasting)-This is cooking before a glowing fire.
 Baking- This is cooking in a dry heat like in an oven.
2. Application by means of heated air
 Boiling- This is heating liquid until bubbles continually breaks on the surface, such as
boiling water.
 Stewing- This is cooking for a longer period of time in water below the boiling point.
3. Application of heat by means of water
 Steaming- This is cooking by using a steamer or double boiler.
By contact with steam or by the heat of the steam surrounding the vessel.
4. Heat applied by means of heated fat
 Frying- This is cooking in hot fat or oil deep enough to cover the food to be cooked.
 Sauteing- This is cooking in a small amount of hot fat.
5. Heat applied by means of metal
 Pan broiling or Pan Baking- this is in frying pan or griddle using little fat at all.
6. Braising-This is a combination of stewing and baking.

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 7. Fricasseeing- This is a combination of frying and stewing.
Cooking Tools and Equipment
A good cook knows his/her needs in the kitchen especially about the kitchen tools,
equipment, and other paraphernalia. Success in cooking depends on several factors, one of which is
the kind of tools and equipment needed to prepare a recipe. Even a simple recipe needs the
appropriate tools and equipment if you want to get the expected characteristics of the product (de
los Reyes & Noynay, 2017).
Please click the attached link below, watch/view the video and jot down all the tools, paraphernalia, and
equipment used in cookery with their uses.
https://www.youtube.com/watch?v=g0Wo8c639gM
Maintaining Kitchen Tools and Equipment Including Kitchen Premises
The chef needs to acquire knowledge and skills in the selection of various types of chemicals
for cleaning and sanitizing everything he/she uses in the kitchen during food preparation. In
cleaning tools, equipment and other paraphernalia, manufacturer’s instruction must be followed to
ensure safety and longevity of these things (de los Reyes & Noynay, 2017).
Cleaning and Sanitizing
The kitchen is the proper place to prepare food and therefore it is important to observe a
high standard of cleanliness in the place. Cleaning and sanitizing must be part of the day-to-day
activities in the kitchen. Harmful organisms can be transferred from one food to other foods if
surfaces are not properly cleaned and sanitized.
Cleaning is the process of removing food and other types of soil from a surface such as a
dish, glass, or cutting board. A cleaning agent is used to remove any food particles or substances
from the utensils. The right choice of this is important since not all types of cleaning agents are
safe on food-contact surfaces. Most bathroom cleaners are unsafe since they might leave residue
on food-contact surfaces. (A food-contact surface of equipment or utensil that food normally
comes in contact with.)
Four Categories of Learning Agents
 Detergent. This is used to wash tableware, surfaces and equipment which can
penetrate soil quickly and soften it. Dishwashing detergent and automatic dishwasher
detergent are some examples of these.
 Solvent Cleaner. This is also called “degreaser” since it is used to clean surfaces
where grease has burned on.
 Acid cleaner. This is used to clean mineral deposits and soil that cannot be removed
by detergents.
 Abrasive cleaners. This used to remove heavy accumulated soil that cannot be
removed with detergents. Some abrasive cleaner is also used as disinfectant. Food-
contact surfaces should be cleaned every day to prevent food contamination.

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  Sanitizing-is the process where heat, radiation, or chemicals is applied. In
restaurants, heat and chemicals are commonly used as methods in sanitizing,
radiation is seldom used. Kitchen utensils must be washed first before they are
properly sanitized. Iodine and chlorine chemical sanitizers are less effective on a
surface that has not been properly cleaned.
Two Types of Sanitizing Methods:
1. Heat. There are three methods using heat to sanitize surfaces:
 Hot water-This is the most common method used in restaurants. If hot water is used
in the third compartment of the three-compartment sink, it must be at least 171 oF
(77oC). If a high-temperature ware washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at least 180 oF (82 oC). For sanitary rack, a
single temperature machine, it must be at least 165 oF (74 oC). Cleaned items must be
exposed to these temperatures for at least 30 seconds.
 Steam-Steam cleaning effectively trades heat for chemicals without sacrificing
strength. When used correctly, steam can quickly kill 99.9 % of germs and bacteria.
The use of steam to sanitize surface is safe, healthy, eco-friendly, and all-natural way
to clean your home.
 Hot air- This is the final method of using heat, the application of hot air at 180 oF for
20 minutes.
2. Chemicals. Chlorine, iodine, and quaternary ammonium are examples of approved
sanitizers. Effectiveness of chemical sanitizers are influenced by three factors:
 Concentration-Too little amount of sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much of this can also be toxic.
 Temperature-In general, chemical sanitizers work best in water that is between 55 oF
(13oC and 120 oF (49oC).
 Contact time-The cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time in order to kill the
microorganisms.
Cleaning Kitchen Premises
The kitchen should be the cleanest part of the house since this is the place where food is
prepared every day. Cleaning the kitchen regularly is important not only to keep it looking at its
best, but also to remove all the germs and bacteria that accumulate in the kitchen during food
preparation.
The following are effective and easy ways of cleaning your kitchen premises:
 Gather and prepare all cleaning supplies and equipment before you start cleaning.
This will prevent waste of time searching for any tool or supply in between your
cleaning time.

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  Prepare the sink with a solution of hot water and dishwashing detergent for soaking
your utensils and cutlery. Soaking them is the best way to easily remove food stains
and dirt.
 Take all clean left-over food and keep them in refrigerator properly. Gather next the
clean utensils and glassware and return into the cabinet. Separate the clean utensils
from the soiled ones to avoid wasting effort of cleaning those already clean. This
saves time, money, and effort.
 Get a trash bag and gather all the dirt, food leftovers, spoiled food and other trash
scattered around the sink, kitchen tables, counter tops, and on the floor. It is a good
practice to get rid of all these clutters before you start cleaning.
 Gather all plates, cups, utensils, pans, and scrape them of food particles and
leftovers and place them into the trash before soaking into hot-soapy water.
 While the plates, cups, and other utensils are soaked in hot-soapy water, go through
the kitchen countertops, tables, and kitchen appliances, and start cleaning them. Use
soapy sponge or all-purpose cleaner to remove food particles, grease, and stain. Have
a schedule for cleaning your appliances like oven, refrigerator, microwave,
coffeemaker, blender, and other kitchen appliances. Get rid of foul odor, use baking
soda in cleaning them.
 Go back to your soaked dishes and wash them using soapy sponge. Rinse well and dry
them off before keeping them into their storage cabinet and drawers.
 Quickly vacuum and sweep the floor. Be sure to remove all fallen dirt, crumbs, grime
and even food spills and stains if there are some. When done, mop the floor with and
soapy water or a mild detergent with hot water.
 Gather the trash bag and place it properly outside for the garbage collector. Be sure
to seal properly your trash to prevent it from being scattered around.
 Sanitize your kitchen by spraying air freshener around the kitchen. Spray pesticides to
areas where cockroaches and rats lurk around.
 Lastly, gather all your cleaning materials and place them in their storage areas.
For more information, please click the attached link below, and watch/view the video.
https://www.youtube.com/watch?v=OmY6TrOgY1M

Safety Practices in the Kitchen

Cooking is part of homemaking activities. Many of us love to cook. Working in the kitchen
from morning until night may pose danger or hazards to the cook. There are many pieces of
equipment and environmental hazards that are extremely dangerous such as sharp knives,
electrical appliances, open fire by the oven. With this situation, observing safety rules in the
kitchen is a good working habit to develop. To prevent serious accident or injuries, always pay
attention to what you are doing. Adopt a plan for kitchen cleanliness and have necessary
equipment at your disposal. Children should never be left alone in the kitchen. (Doringo, 2017)
The following are some of the basic rules of kitchen safety (Doringgo, 2017)
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  Store knives in the wooden block or in a drawer. Make sure that the knives are out of
the reach of children to prevent injury.
 Never cook in loose clothes and keep long hair tied back. This will prevent long hair
from accidentally catching fire.
 Never cook while wearing dangling jewelry. A bracelet can get tangled around pot
handles.
 Keep potholders nearby and use them. Be careful not to leave them near an open
flame.
 Turn pot handles away from front of stoves. This will prevent children from grabbing
them. Adults may bump them accidentally if handles are protruding at the side of the
oven.
 Avoid temperature-sensitive food to sit out at the kitchen. Raw meat, fish and some
dairy products can spoil quickly, so refrigerate or freeze them right away.
 Wipe all spills immediately. Keep the floor dry so that no one slips and falls.
 Separate raw meat and poultry from other items whenever you use or store them.
This practice will prevent cross-contamination of harmful bacteria from one food to
another.
 Wash your hands before handling food and after handling meat and poultry. Hands can
be a virtual freight train of bacteria.
 Get a fire extinguisher for your kitchen and make sure you know how to use this
before the fire breaks out. You cannot waste any time reading the directions amidst
the flames.

REFERENCES

De Los Reyes,C. 2020. Home Economics Literacy- A Guide for Teaching Technology and Livelihood
Education. Lorimar Publishing INC. Metro Manila, Philippines.
Rondilla, Roque,et.al. 2012. Career Pathways for the New Century Technology and Livelihood
Education. Adriana Publishing CO.,INC.QC. Philippines
Basbas, Jamisal. 2007. Learning and Living in the 21st Century I-IV. Rex Book Store. Manila.
Philippines
Panlasique, Bayaga. 2007. Fundamentals of Nutrition-A Laboratory Manual. C & E Publishing. INC.
Diaz, Soriano. 2006. Home Technology III-IV. Phoenix Publishing House. Quezon City. Co.,INC.
Cruz,R. 2003. Home Economics III-IV. Adriana Publishing Co., INC.
Rojo, Cruz. et.al. 2003. Home Economics III-IV. Adriana Publishing

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