EXPLORATORY

the practice or skill of

-.
preparing and cooking
food.
-the practice or skill of
preparing food by combining,
mixing, and heating
ingredients.
 1. To improve the appearance, flavor and taste
of food and also helps to develop, blend or alter
flavors.
2. To bring about structural changes in food. Meat
fibers are tenderized and the cellulose in
vegetables and fruits is softened so that they are
easier to chew and digest
3. To stimulate the appetite and the
digestive juices. It gives food an
attractive appearance, aroma and
taste
4. To improve the keeping quality of
food. It destroys some of the harmful
micro-organisms such as yeasts, and
bacteria that are naturally present
Heat Transfer
In order for food to be cooked,
heat must be transferred from a
heat source (such as a gas flame
or an electric element) to and
through the food.
Heat is transferred in three
ways:
Conduction - Heat conducted by fire, hot
plate, griddle plate, pot/pan, or grill.

Convection - Heat conducted by hot air,

dry and wet steam, water, and oil, as in a
steamer or convection oven.

Radiation - Heat conducted by infrared

heat or microwaves, as in a broiler,
salamander, or microwave oven.
Cooking Methodology
Cooking methods are classified as “moist
heat” and “dry heat”.
• Moist heat methods are those in
which the heat is conducted to the food
product by water (including stock, sauces,
etc) or by steam.
• Dry heat methods are those in which
the heat is conducted without moisture
that is by hot air, hot metal, radiation or
hot fat.
Moist-Heat Methods
There are number of Moist-Heat Methods. The
following section will describe some of them
one by one.
1. Boiling- To boil means to cook the product
fully submerged in liquid that is bubbling
rapidly and is greatly agitated. Boiling is
generally reserved for certain vegetables and
starches. The high temperature would toughen
the proteins of meats, fish and eggs and the
rapid bubbling breaks up delicate foods.
2. Poaching- To poach means to cook
in a liquid, usually a small amount
that is hot but not actually bubbling.
Temperature is about 71° C to 82°C.
Poaching is used to cook delicate
foods in a minimum amount of liquid
in order to conserve flavor and
nutritive value such as fish and eggs
out of the shell.
3. Stewing- This is the slow cooking of
food (simmering) in the smallest
quantity of water, stock or sauce in a pan
with a tight fitting lid. The cooking
temperature is in the range of 120° C -
140° C for better uniformity in cooking,
the food is always cut up into small equal
sizes and the liquid is always served
together so as to provide moisture and
taste.
4. Steaming- uses moist heat (steam or water vapor).
This heat is transferred to the food through
convection. Steam under pressure can reach very high
temperature because there is no air present. But too
much pressure can damage unprotected food

Two types of steaming:

a. Indirect steaming- is done by sealing the food
with cloth, banana leaves, or aluminum foil and
placing it in perforated container above a water
boiler.
b. Direct steaming- is done by allowing the food to
have a direct contact with the steam.
5. Blanching- is a variation
of boiling. To blanch
means to cook partially
and briefly in boiling
water. This is usually
applied to vegetable salads
that cannot be served raw.
1. Grilling or broiling- where the food
is cooked in glowing heat from gas,
electric grill bars, or hot charcoal.
2. Roasting- done by turning large pieces
of food, specifically meat before an open
fire. Examples are lechon baboy and
lechon manok.

3. Baking- done through a pre-heated

oven.much of the heating effected in the
oven is radiation but convection and
conduction heating are also present.
4. Frying- where food is brought in
contact with hot cooking oil.

Combination Method of heat

Transfer

Some dishes are prepared and

cooked by combining varied
medium of heat transfer.
Application

Match column A with column B. Write the letter of the correct answer on the line.
A B
____1. Roasting a. Food is brought in contact with hot cooking oil.
____2. Baking b. Cooking food partially and briefly in boiling water to
____3. Blanching inactivate the enzymes.
____4. Braising c. Food is cooked in boiling water at 100 degree Celsius or
____5. Boiling or simmering stock.
d. Turning large pieces of food, specifically meat before an
open fire.
e. Much of the heating effected in this method
radiation.
f. Combination of roasting and stewing.
Group yourselves into three.
Have a presentation about possible
career in relevance with cookery using
the old newspaper /manila paper.