METHODS OF

COOKING
1 GRILLING
It is a method of cooking
the food over direct heat.
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 2 STEAMING

▪ A method of cooking where the

steam cooks the food.
▪ The liquid/water used in the steam
has no contact with the food.
▪ It is done in a steamer.
Big concept 5

Bring the attention of your audience

over a key concept using icons or
illustrations
3. SEARING

It is the browning of
the food, caramelization
appearance by the fats and food
not cooked through.
Want big impact? 7
Use big image.
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BOILING

A method of cooking where you

submerge the food in hot water
boiling at 100 degrees celsius until
cooked or soft and tender.

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5 SAUTEING
A
method of
cooking in a pan
and medium to
high heat with
very little oil or
fat until tender.
6 POACHING
A method of cooking food
submerged in water
between 71 degrees celsius
and 82 degrees celsius. It
will remain in the water
until fully cooked.
7 BROILING
▪ A fast method of cooking mostly by an
oven with a source of heat from the top.

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8. BAKING
▪ It is the method of cooking in an oven in
dry heat. This method is mostly used on
cakes, bread, cookies, lasagna, etc.

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9 ROASTING

A cooking method that uses the

oven. It is mostly meets,
fish, and vegetables are
roasted until it’s golden
brown.
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10 BLANCHING
▪ A method almost the same with boiling
but the food is par-cooked and then
submerged in ice bath to stop the cooking
process.
11 STEWING
▪ A method where the ingredients are seared
then cooked in liquid.

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12 DEEP-
FRYING
It is a method to cook
food in hot oil or fat.
It is cooked until it ’s
golden, crispy, and
fully cooked on the
inside.
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13 BRAISING

A method where the

ingredients are seared
then cooked in water.
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 14 SHALLOW-FRYING
▪ Similar to frying but the oil reaches half
an inch up the pan and keep turning over
the food to its sides to be completely
cooked.

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15 BARBECUE
▪ A method to cook food, mostly meats and
briskets over a spit that is fuelled with
smoke from coal or wood.

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 Food Preparation Terms and Techniques

1. Blend – to thoroughly mix two or more ingredients until

smooth and uniform
2. Chop – to cut in pieces with a knife, chopper, or blender
3. Marinate – to allow food to stand in mixture of spices and
liquid; to tenderize and add flavor
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4. Dissolve – to disperse dry substance in liquid; to form a
solution
5. Truss – to secure poultry or other meat with skewers; to
hold shape while cooking
6. Cream – to beat with electric mixer or a spoon
7. Whip – to beat rapidly to incorporate air as in egg
whites
8. Stir – to mix ingredients with circular motion until
well blended 33

9. Blanch – to dip or plunge food into boiling water for

a few minutes
10. Mince – to cut into small pieces with a knife or
chopper
Identify the methods of cooking from the pictures below.
1. 4. 7.

2. 5. 8. 34

3. 9.
6.
Identify the food preparation and techniques:

1. 3. 5.

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2. 4. 6.
Performance Task #1

Make your own menu in a Brochure Type and

present it in class.
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Performance Task Number 2 ( Cooking)

 This can be done by group

 The group will choose a method of cooking (Frying,
Baking, Stewing)
 They will make their own menu 37
Quarterly Assessment

 Compilation of the pictures

during the cooking.
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