WELCOME TO MY

T.L.E VIRTUAL
CLASS
KEEP CALM AND ENJOY
COOKING
FOOD PREPARATION TECHNIQUES, BASIC COOKING
METHODS,
AND CLEANING AND SANITATION IN THE KITCHEN
TLE_HECK7/8UT-0A-1: 1.1 IDENTIFY TYPES OF
TOOLS, EQUIPMENT, AND PARAPHERNALIA
BASIC CONCEPT IN COOKERY
 FOOD PREPARATION

techniques are preliminary steps prior to

cooking.
Proper application of these techniques
create an appetizing presentation of
dishes because the ingredients prepared
are correctly done.
CHOP

is done by cutting an ingredient into

small, uneven pieces. This is typically
larger than mince or dice.
SLICE

is done by cutting an ingredient into flat

pieces. This is commonly used in
preparing vegetables for sauté.
DICE

is done by cutting an ingredient into

uniform square sizes. This is done by
cutting the ingredient lengthwise first,
then crosswise. The preparation is
almost similar to chop and mince;
however, its cut is more consistent in
size.
CUBE

is a technique similar to dice. This is done

by cutting an ingredient into uniform
sizes and shapes. It has six equal parts
and is commonly compared to chunks.
MINCE

is done by cutting an ingredient into very

tiny, uneven pieces. This is smaller than
chop and dice. By mincing, more
essential oils and stronger flavors are
released from the ingredient.
JULIENNE

is done by cutting an ingredient into

match-like strips. It is commonly used in
preparing vegetables such as carrots.
BEAT

is done by mixing in fast, circular motion.

This makes the mixture light just like
when beating eggs. This can be done
manually using a fork or a wooden
spoon, or it can be done effortlessly
using an electric mixer, especially when
applied in baking.
STIR

is done by mixing liquid ingredients with

a circular motion of the spoon like
stirring juice.
BLEND

is done by combining two or more

ingredients until one cannot be
distinguished from the other. This
thoroughly mixes the ingredients until
smooth. Blender and electric mixer can
be used to perform this.
DREDGE

is done by coating solid food with

powdered ingredient before cooking.
This is frequently used when deep frying
breaded food, such as fried chicken and
calamares, to make it crispy. Dredging
food like meatballs and burger patties
also holds the ingredients intact to retain
its shape while cooking.
MARINATE

is done by soaking the food in dressing

or sauce for at least an hour before
cooking to enhance its flavor. The sauce
where the food is soaked is called
marinade.
CREAM

is done by rubbing or mashing

ingredients against the side of the bowl.
This technique is particularly
encountered in baking. This can be done
manually using the back part of the
wooden spoon, or automatically using
an electric mixer.
BLANCH

is done by soaking the ingredient into

hot water, then into cold water. This
technique is normally applied in
preparing leafy vegetables
BASTE

is done by moistening the food while it is

being broiled, roasted, or baked.
Through basting, the food becomes
juicier and more flavorful.
ACTIVITY

 https://
docs.google.com/forms/d/e/1FAIpQLSflrtsBekMPZqTwDU3uX0Cc5GAYz8aFju252
td-ScvS0nLkAg/viewform?usp=sf_link
BASIC COOKING METHODS
DRY-HEAT COOKING METHOD
BROILING

is done by cooking over or under a direct

source of heat, which may be radiated
by electric, gas, or charcoal. This is ideal
for cooking smaller cuts of meat,
poultry, or fish that can be flipped over a
grill.
ROASTING

refers to cooking on a spit before an

open fire. This can be done using live
coals or using an oven with rotisserie. A
rotisserie is the skewer that holds the
meat and poultry while being roasted.
BAKING

is simply cooking food in an enclosed

equipment called oven.
SAUTÉING

refers to cooking in a small amount of fat

or in a lightly greased pan. High heat is
used in this method so that the moisture
of food will remain intact.
PAN FRYING

is done by cooking the food in a

moderate amount of fat or cooking oil,
set in medium heat.
DEEP-FAT FRYING

is done by submerging the food in a big

amount of fat or cooking oil. Meatballs
and onion rings are cooked using this
method to assure cooking and crispy
texture.
MOIST-HEAT COOKING
METHOD
POACHING

is done by cooking the food in small

amount of water using the lowest
temperature method of 71° C-82° C
(160° F-180° F). Less movement of
bubbles is observed in this so as to cook
delicate food items such as eggs and
chicken.
SIMMERING

is done by cooking the food in liquid

below the boiling point.
BOILING

is done by cooking the food until it

reaches its boiling point. It uses the
highest temperature for submersion
which is 100°C (212° F).
STEAMING

is done by cooking the food using the

vapor that comes from the boiling water.
STEWING

is a slow method of cooking where the

food is cut into pieces and cooked in
minimum amount of liquid, water, stock,
or sauce. Stews have thickened sauce
consistency.
COMBINATION COOKING METHOD

This is popularly known as braising. This

uses both dry heat and moist heat
methods in cooking food. This is where
the ingredients such as meat, poultry, or
fish are first seared in fat at high
temperature, then simmered in a small
amount of liquid for better texture
flavor.
ACTVITY 2

 ON GOOGLE CLASSROOM
PRACTICAL ASSESSMENT

 Choose one from the basic cooking methods discussed. Then, create a video of
you preparing a dish using this method and utilizing other food preparation
techniques. Present to your teacher.