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Module 4 BASIC COOKING PRINCIPLES 1

This document provides an overview of basic cooking principles including different cooking methods and building flavor. It describes moist-heat cooking methods like boiling, simmering, and poaching, as well as dry-heat methods using fat like sautéing and pan-frying. It also discusses seasoning foods with salt, pepper, and other ingredients and adding flavorings at appropriate times during the cooking process to achieve the desired taste. The document defines key cooking terms and concepts to help differentiate various cooking techniques.

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16 views

Module 4 BASIC COOKING PRINCIPLES 1

This document provides an overview of basic cooking principles including different cooking methods and building flavor. It describes moist-heat cooking methods like boiling, simmering, and poaching, as well as dry-heat methods using fat like sautéing and pan-frying. It also discusses seasoning foods with salt, pepper, and other ingredients and adding flavorings at appropriate times during the cooking process to achieve the desired taste. The document defines key cooking terms and concepts to help differentiate various cooking techniques.

Uploaded by

trishalavesores16
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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BASIC COOKING

PRINCIPLES
By:
Taina Lourdes M. Rabaya
OBJECTIVES
 Describe the basic cooking methods.
 Differentiate moist-heat cooking method

and dry-heat cooking method and


understand when to use each.
 Prepare foods using moist-heat, dry-heat

with and without fat cooking methods


and evaluate properly cooked foods.
 Determine appropriate times for adding
seasoning and flavoring ingredients to the
cooking process in order to achieve the
desired taste of the food
 Recognize various herbs and spices in

cooking through appearance and smell.


List guidelines on the uses of each.
KEY WORDS AND CONCEPTS
 Bake – To cook foods by surrounding
them with, dry air.
 Barbecue – To cook foods by dry heat

created by burning of hardwood or by the


not coals of this wood.
 Blanch – To cook an item partially and

very briefly in boiling water or in hot fat.


Key words….
 Blanch – To cook an item partially and
very briefly in boiling water or in hot fat.
 Boil – To cook in water or other liquid that

is bubbling rapidly, about 212°F (100°C) at


sea level and at normal pressure.
 Braise – To cook food covered in a small

amount of liquid, usually after preliminary


browning.
Key words…..
 Broil – To cook with radiant heat from
above.
 Deep-fry – To cook submerged in hot fat.

 Deglaze – To swirl a liquid in a sauté pan,

roast pan, or other pan dissolve cooked


particles of food remaining on the bottom.
 Dry-heat cooking methods – Methods in

which heat is conducted to food without the


use of moisture.
Key words….
 Fry – To cook in hot fat.
 Glaze – To give shine to the surface of a

food by applying a sauce, aspic, sugar, or


icing, and/or by browning or melting
under a broiler or salamander or in an
oven.
 Griddle – To cook using a broad flat

surface with a heat source underneath.


Key words…..
 Grill – To cook on a grill.
 Moist-heat cooking methods – Methods

in which heat is conducted to foods by


water or other liquid or by steam.
 Pan-broil – To cook uncovered in a skillet

or sauté pan without fat.


 Pan-fry – To cook in a moderate amount

of fat in an uncovered pan.


Key words….
 Papillote – Wrapped in paper ( or
sometimes foil) for cooking so the
enclosed food is steamed in its own
moisture.
 Parboil – To cook partially in a boiling or

simmering liquid.
 Par-cook – To cook partially by any

method.
Key words….
 Poach – To cook gently in water or other
liquid that is not but not actually
bubbling, about 160°F to 180°F (71°C to
82°C).
 Reduce – To cook by simmering or

boiling until the quantity of liquid is


decreased often to concentrate flavors.
Key words……
 Roast – To cook foods by surrounding them
with hot, dry air in an oven or on a spit in
front of an open fire.
 Sauté – To cook quickly in a small amount

of fat, usually while mixing tossing the


foods by occasionally flipping the pan.
 Sear – To brown the surface of a food

quickly at a high temperature.


Key words…..
 Simmer – To cook in water or other
liquid that is bubbling gently, about
185°F to 205°F (85°C to 96°C).
 Smoke-roasting – To cook with dry heat

in the presence of smoke, as on a rack


over wood chips in a covered pan.
 Steam – To cook by direct contact with

steam.
Key words…..
 Stew – To cook or braise a food or foods in a
small amount of liquid, which is usually
served with the food as sauce.
 Stir-fry – To cook quickly in a small amount

of fat by tossing cut-up foods in a wok or


pan with spatulas or similar implements.
 Sweat – To cook slowly in fat without

browning, sometimes under a cover.


COOKING METHODS
 The purpose of cooking is to make food
more palatable by changing its
appearance, texture, and aroma. Cooking
also heats the food and destroys harmful
microorganisms that may by found in and
on the product.
Moist-heat Methods
 1. Boil – to cook in a liquid that is bubbling
rapidly and greatly agitated. Water boils at
212°F (100°C) at sea level.
 2. Simmer – to cook in a liquid that is

bubbling gently at a temperature of about


185°F to 205°F (85°C to 96°C).
 3. Poach – to cook in a liquid, usually a small

amount, that is hot but not actually


bubbling.
Moist….
 4. Blanch – to cook a item partially and
briefly, usually in water but sometimes by
other methods.
 5. Steam – to cook foods by exposing them

directly to steam.
 6. Braise – to cook covered in a small

amount of liquid, usually after preliminary


browning.
Dry-heat Methods
 1. Roast – cooking meat or poultry in an
oven with dry heat.
 2. Bake – the same as roasting except that

baking is a term used for cooking breads,


cakes and pastries in an oven.
 3. Broil – cooking food using heat from

top usually for melting cheese and


caramelizing sugar.
Dry….
 4. Grill – cooking food using bottom
heat.
 5. Pan-broil – cooking food in a pan

without oil.
Dry-heat Methods Using Fat
 1. Sauté – French term for ‘to jump’.
Very little oil is used.
 2. Pan-fry – moderate amount of oil is

used to fry an item such as fish.


 3. Deep-fry – food is totally submerged

in frying oil.
Dry-heat/Fat
 4. Pressure-frying – is a variation on
pressure coking where meat and cooking
oil are brought to high temperatures
while pressure is held high enough to
cook the food more quickly
BUILDING FLAVOR
 Foods offer complex experiences for the
sense. When composing a new dish, a
cook must first of all understand that
more that just a taste should be
considered. The sense of sight, smell,
taste, and touch all come into play.
General Concepts in Flavor Building

 1. Every ingredient should have a purpose.


 2. Ingredients can work together by

harmonizing or by contrasting.
 3. When two ingredients contrast, be sure

they balance.
 4. Consider not only the components of the

single recipe but also other items that will


be served with it on the plate.
SEASONING
 Seasoning means enhancing the natural
flavor of a food without significantly
changing its flavor.
 Salt is the most important seasoning

ingredient.
Different types of Salt
 1. Table salt – has a fine granulation. It may
contain iodine as a dietary additive. Table salt
may contain other additives to prevent caking.
 2. Kosher Salt – is prized in the kitchen

because of its purity; It contains no additives; it


does not dissolve as quickly as table salt, but it
is easier to use when added to foods by hand, so
many chefs prefer it to table salt at their cooking
stations.
Types of salt…
 3. Sea Salts of many origins and types are
available, the color range from gray to
green to red from various minerals and
other impurities. More expensive than other
salts, it is primarily used to garnish plated
foods.
 Pepper comes in three forms: white, black
and green. The following are the different
types of pepper:
 1. Black pepper is picked unripe.

 2. White pepper is ripened and the hull is

removed.
 3. Green peppercorns is picked unripe and

preserved before their color darkens.


 Red pepper or cayenne used in tiny
amounts. It gives a spicy hotness to sauce
and soups without actually altering the
flavor.
 Lemon juice is an important seasoning,

particularly for enlivening the flavor of


sauces and soups.
 MSG, or monosodium glutamate, is a

flavor enhancer widely used in Asian


cooking.
FLAVORING
 Flavoring means adding a new flavor to a
food, thus changing or modifying the
original flavor.
 1. Only a few flavorings can be added

successfully at the end of cooking.


 2. Most flavorings need heat to release their

flavors and time for the flavors to blend.


 3. Too much cooking results in loss of

flavor.
 THE END

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