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Understanding Basic Cooking Techniques and Procedures: By: Group 3

This document provides an overview of basic cooking techniques and procedures. It discusses moist heat methods like boiling, steaming, poaching, simmering, and scalding. Dry heat methods such as grilling, broiling, roasting, baking, frying, sautéing, searing, and stir-frying are also covered. A combination method of braising is described last. The purpose is to provide essential knowledge about various cooking techniques that can be used in food service sectors and daily life.

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78 views

Understanding Basic Cooking Techniques and Procedures: By: Group 3

This document provides an overview of basic cooking techniques and procedures. It discusses moist heat methods like boiling, steaming, poaching, simmering, and scalding. Dry heat methods such as grilling, broiling, roasting, baking, frying, sautéing, searing, and stir-frying are also covered. A combination method of braising is described last. The purpose is to provide essential knowledge about various cooking techniques that can be used in food service sectors and daily life.

Uploaded by

Jasper
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Lesson 3

UNDERSTANDING BASIC
COOKING TECHNIQUES
AND PROCEDURES
By: GROUP 3
WHY?

This knowledge is essential for all food services


sectors

This knowledge can be used in our daily life


basis.
COOKING METHODS

Moist Heat Method

Dry Heat Method

Combination Method
MOIST HEAT METHOD
In moist heat cooking method, the water as liquid or as steam is used as a medium
MHC methods are best in
the following conditions:

Less tender cuts of meat where the connective


tissue require prolonged cooking

Starchy foods where water is necessary to hydrate


the starch molecules for gelatinization.

Fruits and vegetables with fibrous materials.


BOILING
A method in which food is
cooked in boiling water at 100
degrees.
The water is boiling
RAPIDLY
Convection: heat
transfer usually
STEAMING occurs in fluids by
Uses moist heat (steam or mass motion of
water vapor.) molecules in the
same direction
Transferred to the food
through convection.
Indirect Steaming
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
direct contact with
the steam
POACHING
Another version of boiling
but less water is used at
an even lower temperature
BLANCHING
Variation of boiling. To cook
partially and briefly in boiling
water to inactivate the
enzymes, expel intercellular
gases, and reduce microbial
load.
SIMMERING
Cooked in hot liquids just
below the boiling temperature
and higher than poaching
temperature.
Boiling SOFTLY
SCALDING
Usually referenced to
milk, it means to heat a
liquid to a point where
it’s just about to reach
the boiling point.
DRY HEAT METHOD
POINT 1: It does not require water to cook the food
GRILLING
Cooking method where the
food is cooked in glowing heat
from gas, electric grills bars, or
hot charcoal.
Usually involves a significant
amount of direct, radiant heat,
and tends to be used for
cooking meat and vegetables
quickly.
BROILING
The process is same as the
Grilling Cooking method,
the only difference is that
Broiling’s heat source is Conduction: a
process in which the
on above, while grilling’s heat takes place
heat source is below. between objects by
direct contact.
ROASTING
Done by turning large pieces
of food, specifically meat
before an open fire.
Requires a higher temperature
(400°F and above) to
create a browned, flavorful
“crust” on the outside of the
food being cooked.
BAKING
Done through pre-heated
oven. Much of the oven is
Radiation but convection
and conduction are also
present.
Baking occurs lower oven
temperature (up to 375°F)
FRYING
Method where food is
brought in contact
with hot cooking oil.
SAUTÉ
Means “to Jump”

Tenderize food items


and partially cook them
on very slow fire.

A little fat is added so


the food will not stick
to the pan.
SHALLOW FRYING

Cooking is done in a
small amount of fat.

Used for pre-cooked


food.

Also for Crepes and


Pancakes.
DEEP FRYING
Also known as
Immersion Frying

Done when food is


completely immersed
in oil and cooked at
temperature of
162degreeC to
205degreeC as in fried
chicken, crispy pata,
etc.
STIR-FRYING
Fry rapidly over a high
heat while stirring
briskly.

(Chinese: 炒; pinyin:
chǎo) is a Chinese
cooking technique in
which ingredients are
fried in a small amount
of very hot oil while
being stirred in a wok.
PAN-FRYING
Pan frying or pan-frying is
a form of frying food
characterized by the use of
minimal cooking oil or fat
(compared to shallow
frying or deep frying),
typically using just enough
to lubricate the pan. In the
case of a greasy food such
as bacon, no oil or fats
may need to be added.
SEARING
Searing (or pan searing) is a
technique used in grilling,
baking, braising, roasting,
sautéing, etc., in which the
surface of the food (usually
meat, poultry or fish) is
cooked at high temperature
COMBINATION COOKING METHOD
By the name itself, moist and dry heat is present into this method.
BRAISING
Also called “Fricassee”, a

term used when cooking pultry

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