BASIC COOKING

TECHNIQUES AND
PROCEDURES
COOKING METHODS
MOIST HEAT COOKING METHOD
 MOIST HEAT COOKING METHOD

• IN MOIST HEAT COOKING METHOD, THE WATER AS

LIQUID OR AS STEAM IS USED AS MEDIUM FOR HEAT
TRANSFER.
• TEMPERATURE FOR COOKING RANGES FROM 70°C
(SIMMERING) TO 100°C (BOILING).
• MOIST HEAT COOKING GENERALLY DEVELOPS LESS
FLAVOR COMPARED TO DRY HEAT COOKING.
 MOIST HEAT COOKING METHODS ARE
BEST IN THE FOLLOWING CONDITIONS:

• LESS TENDER CUT OF MEAT WHERE THE CONNECTIVE

TISSUES REQUIRE PROLONGED COOKING.
• STARCHY FOODS WHERE WATER IS NECESSARY TO
HYDRATE THE STARCH MOLECULES FOR GELATINIZATION.
• FRUUITS AND VEGETABLES WITH FIBROUS MATERIALS.
 MOIST HEAT COOKING METHOD

• TO PREVENT FURTHER LOSS OF FLAVOR, NUTRIENT AND

COLOR, MOIST HEAT COOKING SHOULD BE CONTROLLED.
• YOU SHOULD STRICTLY FOLLOW THE RECOMMENDED
TEMPERATURE AND COOKING TIME AND MAKE SURE THAT
THE WATER IS ADDED ENOUGH TO COMPLETE THE
COOKING PROCESS.
EXAMPLES OF MOIST HEAT
COOKING METHOD
 BOILING
• BOILING IS A METHOD IN WHICH FOOD IS COOKED IN
BOILING WATER AT 100°C OR SIMMERING STOCK.
• BOILING IS IDEAL FOR WEIGHT WATCHERS AND THOSE
ON MEDICAL DIET.
• THE RESULTANT LIQUID KNOWN AS “POT LIQUOR” CAN
BE USED AS A SUBSTITUTE STOCK AND HAS A LOT OF
NUTRIENTS.
• THE FOOD RETAINS ITS ORIGINAL QUALITIES AND IT IS AN
INEXPENSIVE METHOD OF COOKING.
 STEAMING
• STEAMING USES MOIST HEAT (STEAM OR WATER VAPOR).
• THIS HEAT IS TRANSFERRED TO THE FOOD THROUGH
CONVECTION.
• THERE ARE TWO TYPES OF STEAMING: 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 THAT
GENERATES STEAM. DIRECT STEAMING IS DONE BY
ALLOWING THE FOOD TO HAVE A DIRECT CONTACT WITH
THE STEAM.
 STEWING
• STEWING IS A METHOD THAT IS USED TO SOFTEN TOUGH
MEATS AND JOINTS.
• WATER IS USED JUST ENOUGH TO COVER THE FOOD TO
BE COOKED AND COOKING IS CARRIED OUT AT
SIMMERING TEMPERATURE IN A COVERED POT FOR A
LONGER PERIOD OF TIME.
• THIS METHOD CAN BE APPLIED TO CHEAP CUTS OF MEATS
THAT CANNOT BE USED FOR FINER DISHES.
• IT IS A COMPLETE MEAL SINCE IT INCLUDES VEGETABLES
AND IT RETAINS ALL THE NUTRIENTS OF THE INGREDIENTS
USED.
 POACHING
• POACHING IS ANOTHER VERSION OF BOILING BUT LESS
WATER IS USED AT AN EVEN LOWER TEMPERATURE.
• THIS METHOD IS USED FOR DELICATE FOOD LIKE EGGS
OUT OF THE SHELL.
• WATER IS FIRST BROUGHT TO BOILING BEFORE PLACING
THE FOOD.
• THE HEAT IS THEN ADJUSTED TO THE DESIRED COOKING
TEMPERATURE.
 BLANCHING
• BLANCHING IS A VARIATION OF BOILING.
• TO BLANCH MEANS TO COOK PARTIALLY AND BRIEFLY IN
BOILING WATER TO INACTIVATE THE ENZYMES, EXPEL
INTERCELLULAR GASES, AND REDUCE MICROBIAL LOAD.
• IN MOST APPLICATIONS, THIS IS USED AS A PRELIMINARY
METHOD.
• BLANCHING IS USUALLY APPLIED TO VEGETABLE SALADS
THAT CANNOT BE SERVED RAW.
 GROUP 3
• SAMANTHA BARRETTO
• NADEN FABON
• MATTHEW ZOLETA
• GIVON MATIBAG
• ALEC FABON
• DANIELLE VELOSO
• JESIKKA DE OCAMPO