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Basic Cooking: Preparation and Cooking Food

The document discusses basic cooking concepts including various methods of cooking such as roasting, frying, boiling, and baking. It also covers common food preparation terms and techniques like blending, chopping, marinating, and dissolving. Methods of cooking food include roasting without water in the oven, pan-frying in a small amount of oil, deep frying by immersing in oil, and steaming with or without pressure. Food preparation involves actions like blending ingredients until smooth, chopping items into pieces, and allowing food to stand in a spice and liquid mixture to tenderize and add flavor.

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kevin mendoza
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152 views

Basic Cooking: Preparation and Cooking Food

The document discusses basic cooking concepts including various methods of cooking such as roasting, frying, boiling, and baking. It also covers common food preparation terms and techniques like blending, chopping, marinating, and dissolving. Methods of cooking food include roasting without water in the oven, pan-frying in a small amount of oil, deep frying by immersing in oil, and steaming with or without pressure. Food preparation involves actions like blending ingredients until smooth, chopping items into pieces, and allowing food to stand in a spice and liquid mixture to tenderize and add flavor.

Uploaded by

kevin mendoza
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BASIC COOKING

Preparation and Cooking food


Preparation and Cooking food
• The basic concepts and principles in cooking, which are
essential in producing marketable meal products, are discussed
in detail here. These include methods of cooking, food
preparation terms and techniques, table of weight and measures,
and substitution for common ingredients.
Methods of Cooking
• Roasting – to cook and covered without water, it is usually done
in an oven.
• Frying – to cook in hot oil or shortening.
• Pan-Frying – to cook in small amount of oil or shortening.
• Deep fry – to cook immersed in a large amount of oil or
shortening.
• Boiling – to cook in liquid at boiling point.
• Stewing – to simmer slowly in a small amount of liquid.
Methods of Cooking
• Steaming – to cook in steam with or without pressure.
• Broiling – to cook using intense heat radiated by electrical, gas,
or charcoal.
• Sautéing – to brown or cook in small amount of fat or oil.
• Baking – to cook in an enclosed heat like the oven.
Food preparation terms and techniques
• Blend – to thoroughly mix two or more ingredients until
smooth and uniform.
• Chop – to cut in pieces with a knife, chopper, or blender.
• Marinate – to allow food to stand in mixture of spices and
liquid; to tenderize and add flavor.
• Dissolve – to disperse dry substances in liquid; to form a
solution.
• Truss – to secure poultry or other meat with skewers; to hold
shape while cooking.
Food preparation terms and techniques
• Cream – to beat with electric mixer or a spoon.
• Whip – to beat rapidly to incorporate as in egg whites.
• Stir – to mix ingredients with circular motion until well
blended.
• Blanch – to dip or plunge food into boiling water for a few
minutes.
• Mince – to cut into small pieces with a knife or chopper.

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