Cooking Meals and

Dishes According to
Recipe
3 Types of basic cooking techniques
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BRING ME: VIAND/ULAM

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BRING ME: PITCHER

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BRING ME: FORK AND SPOON
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BRING ME: CUTTING BOARD
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BRING ME: TONG

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BRING ME: WHISK/EGG BEATER
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Cooking is a process that involves
putting the ingredients in contact with
heated solid, liquid, or gas. It is also an
art that transforms the raw materials into
various appearance, flavors, and textures.

What are the Cooking Methods?

Cooking methods are classified into three

namely:

1. moist heat method

2. dry heat method, and

3. the combination method

 Moist Heat Method

Moist Heat Method involves cooking the food in flavorful boiling

water or steam.

Types of Moist Heat Method

1. Blanching

To cook food item partially and briefly in boiling liquid after

which the food is quickly immersed in cold water to stop further heating.

2. Boiling

To cook food in boiling liquid with temperature at 212 °F.;

method that involves bringing the water to boiling as indicated by the

appearance of bubbles rapidly breaking on the surface, before the food is
added.
5. Enpapillote

The food is cooked when maximum puffing is achieved and is

served immediately still in the parchment envelope.

6. Pan steaming

To gently cook the food usually with acid ingredient like

lemon juice and some herbs. The pan is covered to absorb
the steam released by the liquid during the cooking
process.
7. Parboiling

A preliminary cooking method applied to vegetables as well as meat

8. Poaching

To cook food in an even lower temperature at 71 to 81°C.

Poaching is used to cook very delicate foods such as eggs-out-
of shell and fish.

9. Pressure cooking

To cook using pressure cooker that produces pressurized

steam with equivalent temperatures of 110 – 116°C
10. Simmering

To cook food below the boiling point usually 85 to 96°C.

Typical products: Soups, sauces, meat and poultry

11. Shallow poaching

Is an a la minute technique. Shallow - poached foods are

partially submerged in liquid, which often contains acid and
aromatics for more flavor.
Typical products: Fish, eggs out of the shell, fruit.

12. Steaming

To cook food, where water is allowed to vaporize and the

food is placed on a rack over the vaporizing steam.
 Dry Heat Method

a method that involves cooking the food where heat is conducted

without moisture. No water is added.

Types of Dry Heat Method

1. Baking

To cook food using an oven. The heat is transferred through radiation,

conduction and convection.

Typical products: cakes, pastries

2. Barbecuing

Process where food is repeatedly basted with a highly seasoned sauce while
cooking. The food is usually inserted through a skewer.
3. Broiling

Process using heat as a source for cooking where heat is above the food.
The actual heat transfers in these methods of cooking are radiation and
conduction.

4. Grilling

Cooking on an open grid over a heat source which is below the

food.

Typical products: Meat and fish.

5. Frying

To cook food using oil in an open pan. There are many

variations of frying depending on the amount of fat used in
cooking.
Deep fat frying- To cook food using enough amount of oil.

Pan frying- Similar to sautéing, except that more fat is applied

with longer time of cooking.

Sautéing- To cook food in a small amount of fat generally

using a frying pan or a griddle over a relatively high heat
Stir frying- Commonly used cooking method by Chinese that lays great
emphasis on speed, which is achieved by slicing the food thinly into small
pieces.

Dry fry and Griddle – To cook food with very little or no fat is
added at all. When used, the fat is used only to grease the pan.

6. Roasting

Cooking process done on a turning spit over an open fire.

 Combination of Dry and Moist Heat Method

It is a method that involves the two cooking processes which include

braising and stewing.

Types of Combination of Dry and Moist Heat Method

1. Braising

To cook where food is first browned in a small amount of fat similar to

sautéing then, small quantity of liquid either broth, wine or water is added.
The pan is covered with a tight-fitting lid and the cooking is continued in
a slow heat.

2. Stewing

To cook food like braising but it is applicable to cut up pieces with the use
of shallow frying or sautéing then cooked in a small amount of liquid until
the food is tender. It is applicable to meats, fish, vegetables and fruits.
 hes
Presenting Cooked Dis
and
Kitchen Utensils, Tools
Equipment

Basic Kitchen Utensils, Tools and Equipment

 Why is it so important to use the right tools and equipment? ​

Cutting Board or Chopping Board- A portable board made of wood or

plastic on which food can be cut.

· Green: Fruits & Vegetables

· Yellow: Raw Poultry

· Blue: Cooked Food

· White: Dairy Products

· Tan: Fish & Seafood

· Red: Raw Meat

Whisk- To mix ingredients smoothly or to incorporate air into a mixture
in a process known as whisking or whipping. It is usually has long and
narrow handle with a series of wire loops linked at the end. Whisks can
also be made of bamboo.

Tongs- For gripping and lifting. Usually used to transfer items on hot
surfaces such as barbecues or to select small or grouped pieces such as
sugar cubes or salad portions. Two lengthy arms with a pivot near the
handgrip.

Colander- It is used for draining substances cooked in water. A bowl-

shaped container with holes usually made from plastic or metal. It differs
from a strainer due to its larger holes, allowing larger pieces of food,
such as pasta to be drained quickly.

Spoon and Fork- In southeast asia, spoon are the primary utensil used for
eating: forks are used to pushed foods such as rice onto the spoon as well as
their western usage for piercing the food.
Fish Slice- It is used for turning or lifting food during cooking.

Grater- Made of metal which is used to grate, shred and slice food such as
carrots, cabbage, cheese or other types of food.

Peeler- It is used to peel off or remove the skin of fruits and vegetables.
Tin Opener- To open tins or cans, the earliest design of tin openers
were knives adapted to open a tin as easily as possible.

Clever-A clever can take on heavy vegetables like different varieties of

squash and root vegetables with more force than a chef’s knife or santoku
knife. they are mostly used to chop up beef, pork, and poultry bones.
 Equipments

Cookware- This is composed of different types of

food preparation containers commonly found in the
kitchen as cooking vessels such as saucepans and
frying pans.

Frying Pan-Also known as skillet is a flat-bottomed pan used for frying,

searing and browning foods

Stovetop Fryer-A type of kitchen utensil that can be

used to heat cooking oils (fats) so foods can be
completely covered in hot oil to be fry cooked, also
referred to as "deep fat fried.
Stock Pot- It is a cylinder-shaped, deep, heavy bottomed,
straight –sided pot for cooking preparation, storing stocks,
soups and stews. It has handles securely attached on the
sides to assure safe and easy lifting.

Sauce Pan- It is a medium-deep pan with a flat bottom normally used to

make sauces and gravies.

Casserole- It is a round dish or pan made of stainless,

ceramic or glass where food may be prepared and
served.
Stir Fry Pan (Wok)- It is often used for stir-frying,
steaming, pan frying, deep-frying, poaching, boiling,
braising, searing, stewing, making soup, smoking and
roasting nuts. A long-handled ladle must be used to avoid
burning of the hand while cooking.

Cake Pans- Can be round, square, or rectangular and are available in

several sizes used in baking cakes.

Loaf Pans- A deep quadrilateral pan of metal or glass

used for baking create loaves.
Muffin and Cupcake Pans- A baking pan formed of a
group of linking cups usually used for muffins or
cupcakes.

Measuring Cups and Spoons- Use to measure ingredients accurately either dry
or liquid ingredients.

Mixing Bowl- It is used for mixing ingredients, comes

with different graduated sizes and has a sloping sides.
Mixer-Is a kitchen device that uses a gear-driver
mechanism to rotate a set “beaters” in bowl containing the
food or liquids to be prepared by mixing them.

Gas Range- Intended for cooking or baking

Oven- is a kitchen appliance used for roasting and

heating of food such as meat, baked bread, cake and
other desserts.
Pressure Cooker- t is used to soften meat.

Blender- It is used to blend, pulse or mix ingredients.

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