Basic Cookery

Expected Learning Competencies

Apply the Principles of Basic Cooking
Apply the steps on the different methods of cooking
Observe safety measures and sanitation
Follow work simplification
Prepare a project plan including the 4M's of production
Compute for the cost production and selling price
Adapt appropriate packaging and marketing strategies

Lesson 1: Process and Delivery in Cooking

Principles of Cooking
- involves the application of heat to foodstuffs
- tenderize food so that it will be easier to digest
- related to taste and the physical aspects of eating and
nourishment of the body
- concerns social values related to the preparationand sharing
of meals
- the creation of flavors through browning and combining
different foods
- concentration of flavors by reduction through boiling or
simmering
- absorption of flavors through long cooking or slow shallowfrying ( sweating)
- ability to control the amount and intensity of heat applied to a
wide range of foodstuffs

Factors that affect the amount and intensity of heat

applied to food:
1. The softness or hardness of the food
2. Whether it is ofnimal or vegetable origin
3. The size of the pieces being cooked
4. The combination of ingredients and whether the are dried, fresh
or frozen
5. The type of heat to be applied
6. The quality and type of saucepans and utensils

Different Methods of Food Preparation

1. Blending - condensing different
flavors such as sugar, salt and
vinegar for dressing
2. Beating - mixing air bubbles with
repeated round motion by egg
beater or fork
3. Creaming - rubbing butter or other
fat on the side of a bowl by a ladle
to soften it

4. Mixing - stirring different

ingredients in a bowl or another
container with a spoon
5. Dicing - cutting food into cubes
6. Marinating - soaking food in a
marinade, which could be a
combination of oil, vinegar,
lemon juice or wine, and
seasonings. This adds flavor,
sometimes tenderizes the food
before cooking.

7. Paring - cutting off the outer

part of the fruit by the use of
a peeler or a paring knife
8. Peeling - removing the skin of
fruits, like bananas and
oranges
9. Pounding - pulverizing foods
using a mortar and a pestle
10. Scraping - removing the skin
of carrots and chayote by
holding the knife over the
surface of the vegetables and
scraping the skin very thinly

11. Shredding - scraping out the

edible portion of fruits like
melon, buko, and macapuno
into fine string-like curls with
a shredder
12. Slicing - cutting food into
small pieces. This may be in
small cubes like carrots and
potatoes or in strips like
cabbages, baguio beans and
turnips.
13. Sifting - process of passing
dry ingredients through a fine
mesh sifter so large pieces
can be removed

14. Shelling - cracking or pressing

the hard cover by drawing out
the seeds or meat as shelling
shrimps, crabs, peas and
beans.
15. Garnishing - decorate a dish
both to enhance its
appearance and to provide a
flavorful foil.
16. Whipping - to beat rapidly to
incorporate air and produce
expansion as in heavy cream
or egg whites
17. Caramelizing - to heat sugar in
order to turn it brown and give
it a special taste

Methods of Cooking
A. Dry Heat Cooking Methods
- refers to any cooking
techniques where heat is
transferred to the food item without
using any moisture
1. Baking - cooking the food in an
oven
Oven - an enclosed hot air space
ex. cakes, breads, biscuits,
cookies

2. Steaming - cooking by means

of steam as in puto, siopao,
siomai and kutchinta
3. Toasting - making bread brown
or any food over direct fire
4. Broiling - when food is cooked
over a hot charcoal on an open
fire. The food is placed on top
of the burning charcoal
5. Roasting - is cooking in an
enclosed oven or over an open
flame

B. Moist Heat Cooking

Methods
- liquid is used as a medium to
cook the food

- medium could be water,

coconut cream, juice or oil
1. Boiling - cooking the food in
water at the boiling point
2. Sauteing - cooking food in a
small amount of fat

3. Frying - cooking food n deep fat

as in frying fish and pork
4. Simmering - keeping liquid at a
temperature just below the
boiling point, such that bubbles
form but do not break on the
surface
5. Basting - to moisten foods
during cooking with pan
drippings or special sauce to
add flavor and prevent drying
6. Caramelizing

Tools and Equipment for Cooking

1. Colander
- a bowl with holes on its bottom
and sides. It is used for washing
food or draining liquid from
solid foods.
2. Double boiler
- two saucepans that fit together so
that the contents of the upper
pan can be cooked or heated by
boiling water in the bottom pan.
It is used to cook delicate
sauces or melt an ingredient
without burning it.

3. Strainer
- a small wiremesh bowl
with handle. It is used to
drain liquid from solid
food or remove solid
bits from a liquid.
4. Saute Pan
- has a large surface like a
fry pan, but with vertical
sides to prevent food
from escaping during
cooking. It is used for
sauteing foods, searing
meat, or reducing a pan
sauce

5. Frying pan, fry pan or

skillet - this pan has
slanted sides and has
no lid. It is used for stir
frying and quick
cooking techniques.
6. Saucepan- a pan that
has sides that are about
the same height as its
diameter and has either
a long handle or two
handles close to its
sides. It is used for
simmering or boiling
foods.

7. Stock pot - a large pot

with handle on its sides
that are as tall as its
diameter. It is used for
stewing, braising meats
and making broth.
8. Steamer - a covered pot
with an inside strainer. it
is used for steaming
vegetables, fish,etc.

9. Mortar and Pestle

- it is used to crush and
mash spices and other
food
10. Pastry Brush - a small
brush with nylon
bristles used for
spreading oil on food or
coating food with
melted butter or other
liquid.

11. Slotted spoon - a spoon

with small openings,
used to remove solid
food from liquid.
12. Wok - a pot with
rounded bottom and
sloping sides. It is used
for stir-frying, steaming,
pan frying, deep-frying,
poaching, boiling,
braising, searing, making
soup, smoking and
roasting nuts.

13. Whisk - a wire utensil

for beating food by hand.
14. Funnel - a pipe with
conical mouth and a
narrow stem used for
transferring liquids or
powders from one
container to another.

15. Measuring cups - a cup

used to measure volume
of liquid and dry
ingredients.
16. Grater - used for grating
cheese, vegetables, zest
and spices.
17. Ladle - a type of serving
spoon that has a long
handle. It is used for
soups or stew.

18. Tongs - one of the

handiest tools in a busy
kitchen. It is used to lift,
transport and turn
foods.
19. Potato Smasher used for mashing cooked
potatoes, turnips,
carrots or other soft
cooked vegetables.

20. Cutting board - a

wooden or plastic board
where foods are cut.
21. Cheese cutter - used
for cutting cheese.
22. Kitchen knives - often
referred to as cook's or
chef's tools.

Kitchen Equipment
Equipment - more complicated tools in the Kitchen
- refers to a small electrical appliance such
as blender, mixer, food processor or a large
expensive, power operated appliance such as range
or a refrigerator.

1. Blender - a machine
used for blending foods.
2. Electric mixer - a small
kitchen appliance used
for mixing and beating.
3. Food Processor - an
electric appliance with a
blade that revolves
inside a container to
chop, mix or blend food.

4. Coffee maker - any of

various utensils in which
coffee is brewed.
5. Dutch Oven - a metal
utensil for baking fitted
with shelves and has
one side that is placed
close to the fire.
6. Microwave oven - an
oven that utilizes
electromagnetic energy
below the microwave
spectrum for rapid food
preparation.

7. Refrigerator/ Freezer
- a common household
appliance used for
storing food.

Materials of Kitchen Tools and Equipment

1. Aluminum - is the best material for
all around use. - the lightest, most
attractive and less expensive
material
- requires care to keep it clean and
shiny
- gives even heat distribution no
matter what heat temperature you
have
- turns dark when used with alkalis
such as potatoes, beet, carrots and
other vegetables

2. Stainless Steel - most

popular materials used for
tools and equipment, but
more expensive.
- easier to clean and will not
wear soon as aluminum
3. Glass - good for baking but
not practical on top or
surface cooking

4. Cast Iron - sturdy but must

be kept seasoned to avoid
rust
5. Ceramic or heat-proof
glass - especially used for
baking dishes,casseroles,
and measuring cups.
- conduct the heat slowly
and evenly

6. Teflon - special coating applied

inside of some aluminum or steel
pots and pans.
- prevents food from sticking into
the pan
- easier to wash and clean
7. Plastic and Hard Rubber used for cutting and chopping
boards, table tops, bowls, trays,
garbage pails and canisters.
- greatly durable and cheap but
may not last long
- much less dulling to knives than
metal and more sanitary than
woods