Lesson 2: Cooking

Methods
Expectation. In this module, you will
understand about the principles of cooking
and some cooking method. This module
will help you to:

1. Learn what are the Effects of Heat in

Food
2. Dry-Heat Cooking Methods
3. Moist-Heat Cooking Methods
• Proteins will coagulate
• Starches will gelatinize
• Sugars will caramelize
• Water will
evaporates
• Fat will melts
Broiling
- Uses radiant
heat from an
overhead source
to cook foods.
Grilling
- Heat source
located beneath
the cooking
surface
Roasting and
baking
- Process of
surrounding a food
with dry, heated
air in a closed
environment.
ROASTING
– Usually
applied to meats
and poultry
BAKING
– Used to fish,
fruits,
vegetables,
starches, breads,
and pastry
items.
POELEING
- The food is cooked
in the oven, but in a
covered pot with a
aromatic vegetables
and bacon or butter.
Sautéing
- Uses conduction to
transfer heat from a
hot sauté pan to food
with the aid of a
small amount of fat.
Stir-frying
- A wok is used instead
of a sauté pan, the
curved sides and
rounded bottom of the
wok diffuse heat
efficiently and facilitate
tossing and stirring.
Pan-frying
- Dry-heat cooking
method in which heat is
transferred by
conduction from the pan
to the food, using a
moderate amount of fat.
Heat is also transferred
by convection.
Deep-frying
- Uses conduction
and convection to
transfer heat to
food submerged in
hot fat.
Poaching
- Transfer heat from
liquid to food; the
food do not require
lengthy cooking
times to tenderize
them.
Simmering
-associated with foods
that need to be
tenderized through
long, slow, moist
cooking, such as less
tender cuts of meat.
Boiling
–uses a large
amount of
rapidly
bubbling liquid
to cook foods.
Steaming
- transfer heat
from the stem
to the food
being cooked.