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GRADE-9 TLE

Different types of cutting and so on

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davidraynefrancisco
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5 views

GRADE-9 TLE

Different types of cutting and so on

Uploaded by

davidraynefrancisco
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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BASIC COOKING

METHODS AND
FOOD PREPARATION
TECHNIQUES
DICE
➢ Cutting an ingredient into uniform
square sizes
➢ Start from cutting the ingredient
lengthwise and then crosswise
CHOP
➢ Cutting an ingredient into
small, uneven pieces.
➢ Larger than mince and
dice
SLICE

➢ Cutting an ingredient into


flat pieces.
CUBE
➢ Technique is similar to dice
➢ Done by cutting an ingredient
into uniform sizes and shapes
➢ Commonly compared to chunks
MINCE
➢ Cuttingan ingredient into
very tiny, uneven pieces
JULLIENE

➢ Cutting an ingredient into


match-like strips.
BEAT

➢ By
mixing in fast, circular
motion.
STIR

➢ Mixing liquid ingredients


with a circular motion of
the spoon.
BLEND
➢ Bycombining two or
more ingredients until
one cannot be
distinguished from the
other.
DREDGE

➢ Done by coating solid


food with powdered
ingredient before
cooking.
MARINATE
➢ Soaking the food in a dressing or
sauce for at least an hour before
cooking to enhance its flavor
➢ Marinade –the sauce where the
food is soaked
CREAM

➢ Rubbing or mashing
ingredients against the
side of the bowl
BLANCH

➢ Soaking the ingredient into


hot water followed by cold
water.
➢ Applied in preparing leafy
vegetables.
BASTE

➢ Moistening the food while it


is broiled,roasted, or baked.
DRY-HEAT COOKING
METHOD
BROILING
❖Cooking over or
under a direct
source of heat
❖May be radiated by
electric, gas, or
charcoal

DRY-HEAT COOKING METHOD


ROASTING
❖Cooking on a spit
before an open fire
❖Using live coals or
using an oven
with rotisserie

DRY-HEAT COOKING METHOD


BAKING
❖Cooking food in an
enclosed equipment
called oven.

DRY-HEAT COOKING METHOD


SAUTÉING
❖Cooking in a small
amount of fat or in a
lightly greased pan.

DRY-HEAT COOKING METHOD


PAN-F R Y I N G
❖Cooking the food in a
moderate amount of fat
or cooking oil.
❖Medium heat

DRY-HEAT COOKING METHOD


DEEP-FAT F R Y I N G
❖Submerging the
food in a big
amount of fat or
cooking oil.

DRY-HEAT COOKING METHOD


MOIST-HEAT
COOKING METHOD
POACHING
❖Cooking the food in small
amount of water using the
lowest temperature method
of 71⁰C-82⁰C (160⁰F-180⁰F).

MOIST-HEAT COOKING METHOD


SIMMERING
❖Cooking the food in
liquid below the boiling
point. The temperature
used for this method
ranges from 85⁰C-96⁰C (185⁰F-
205⁰F).

MOIST-HEAT COOKING METHOD


BOILING
❖Cooking the food until
it reaches its boiling point.
❖Uses the highest
temperature for
submersion- 100⁰C (212⁰F)

MOIST-HEAT COOKING METHOD


STEAMING
❖Cooking the
food using the
vapor that comes
from the boiling
water.

MOIST-HEAT COOKING METHOD


STEWING
❖ Slow method of Cooking
where the food is cut into
pieces and cooked in a
minimum amount of
liquid,water, stock, or sauce.

MOIST-HEAT COOKING METHOD


COMBINATION
COOKING METHOD
BRAISING
❖Ingredients are first seared
in fat high temperature, then
simmered in a small amount
of liquid.

COMBINATION COOKING METHOD

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