Cooke

ry
 Our Members

Micah Joy Pia Joyce Karen Ann

Trisha Tabi
Dumdum Arzaga Bacaltos
 Definition
“Cooking is the art and science of preparing
food for eating by the application of heat”.
The term also includes the full range of
culinary techniques preparing raw and cooked
food for the table; final dressing of meat; fish
and fowl; cleaning and cutting fruits and
vegetables; preparing salads; garnishing
dishes; decorating desserts; and planning
meals.
In summary, cooking skills may help people
meet nutrition guidelines and their daily
nutrition supply. People learn to select
healthier foods. As future teachers, it is
 Basic Cooking
Principle
The teaching of cookery should emphasize
this skills. If a cook can master the principles
and methods in cookery, any recipe can be
prepared to acceptable standard.
The following are factors that affect the
amount and intensity of heat applied to
food:

*the softness or hardness of the food;

*its origin, whether from animals or
vegetable;
*the size of the pieces being cooked;
*the combination of ingredients and whether
 Principal Cooking
Methods and Procedure
There are several methods of cooking food.
The application of the different principles in
cooking is very useful here.
The following principal cooking methods are:
1. Through application of direct heat
• Broiling- this is cooking over a glowing fire
• Roasting(toasting)- this is cooking before a
glowing fire
• Baking- this is cooking in a dry heat like in
an oven
2. Application by means of heated air
• Boiling- this is heating liquid until bubbles
continually breaks on the surface, such as
3. Application of heat by means of water
• Steaming- this is cooking by using a
steamer of double boiler(by contact with
steam or by the heat of the steam
surrounding the vessel)
4. Heat applied by means of heated fat
• Frying- this is cooking in hot fat or oil
deep enough to cover the food to be
cooked
• Sauteing-this is cooking in a small
amount of hot fat
5. Heat applied by means of metal
• Pan broiling or pan baking- this is in a
frying pan or griddle using a little fat or
no fat at all.
 Cooking Tools and
Equipment
A. Cooking
Materials
The most popular
kitchenware are those
made of aluminum. They
are characterized to be
of lightweight, attractive
and less expensive. It
gives even heat
distribution no matter
what heat temperature
is applied during the
cooking process.
Stainless
steel cooking
were is also
best in
cooking but is
more
expensive. It
is easier to
clean and will
not wear out
immediately
compared to
aluminum.
Glassware is
another kind
of utensils that
had been
introduced in
cooking
especially in
baking. It is
not practical to
use glass on
top or surface
cooking. For
long shelf of
Ceramic and
heated-proof
glass is used
especially for
baking dishes,
casseroles, and
measuring cups.
These kind of
cookware
conducts heat
slowly and evenly.
Some of these
baking dishes are
Teflon is a
special coating
applied inside of
aluminum or
steel pots and
pans. This
material
prevents food
from sticking to
the pan.
Cleaning is
easier, however
B. Kitchen Tools

Can and
bottle
opener. This
is used to
open a cans,
and bottles,
with smooth
operation. It
has
Cutting
board. This
is used
when
cutting or
slicing
ingredients.
They are
made of
Grater.
This is used
to separate,
grate, shred
foods such
as cheese,
cabbage,
and carrots.
Potato
masher.
This is used
to mash
cooked
potatoes,
turnips,
carrots and
other soft
Kitchen
shears. These
are very useful
in opening food
packages, cut
string from
package foods.
Others use this
in cutting
vermicelli or
long pasta
noodles into
Rotary
eggbeater.
This is used
for beating
small
amount of
eggs or
batter. It is
advisable to
have the
Scraper.
This is
made of
rubber or
silicone,
used to
crape food
from the
side of the
Serving
spoon.
These are
used in
transferring
food from
the serving
dish to the
individual
plate. It is
Soup ladle.
This is used
to serve
soup and
stews. This
is also very
useful in
removing or
skimming off
fat from
Two-tine
fork. This is
used to hold
cooked or
broiled meat
while slicing.
Also useful in
turning solid
pieces of meat
or other food
while
browning. This
Wooden
ladle. This is
used for
creaming,
stirring, and
mixing.
Wooden
ladles must
be made of
hard wood
 C. Measuring Tools
Measuring cup
for dry
ingredients.
This is used to
measure solid
and dry
ingredients such
as flour, sugar
and solid fat. It is
made of stainless
steel, aluminum
or plastic
Measuring
spoons for dry
ingredients.
These are used for
measuring small
amount of
ingredients such as
baking powder,
baking soda,
cinnamon, cream
od tartar, and
other dry
ingredients needed
in small quantity.
Measuring cup
for liquid
ingredients.
Theis is used for
measuring liquid
ingredients such as
water, milk and
cooking oil. This is
usually made of
heat-proof glass
and therefore
transparent for
Portion
scale. These
are used to
weigh small
amount or
serving pieces
of food from 1
ounce to 1
pound
 D. Knives
Butcher knife.
This is used to
section raw
meat, poultry
and fish. It can
also be used as
cleaver to
separate small
joints or to cut
bones. This is
French knife.
This is used to
chop, dice, or
mince food. The
heavier kind of
French knife gas
a saber and flat
grind.
Roast beef
slicer. This is
used to slice
roasts, ham,
and thick solid
cuts of meats.
Boning knife.
This is used to
remove meat
from the bones.
Used to slice
fish for fish
fillet. Fruit and Salad
knife. This is
used to prepare
salad greens,
vegetables and
Kitchen knives.
These are also
called cook’s or
chef’s tool. The
presence of these
in the kitchen is
great importance
for a cook for
almost all tasks in
the kitchen, from
peeling an onion
and slicing carrots
to carving a roast
Citrus knife.
This is used to
slice or section
citrus fruits. It has
two-sided and
serrated edge.

Pairing knife. This

is used to peel, core
and section fruits
and vegetables. It
has short blades,
concave with hollow
Vegetable
peeler. This is
used to scape
vegetables
such as
carrots,
potatoes, and
cucumber. It is
also used to
peel fruits. The
best vegetable
peeler is made
 D. Equipment
Equipment are more complicated
needs of a chef in the kitchen. This
may refer to a small electrical
appliance such as mixer, or a large
expensive power-generated
appliance such as range or
refrigerator.
Range, ovens, refrigerator,
microwave are some examples of
equipment which are mandatory in
 D. Equipment
Refrigerator or
freezer. This is
necessary in
preventing
bacterial
infections from
foods. Special
compartments are
provided for
meats, fruits and
vegetables to
keep the moisture
content of each
Oven or Range. It has
a chamber or
compartment where
baking process is done.
The top portion of the
range is used for
cooking food other than
baking.
Microwave oven. This
is used for heating food
that has been prepared
ahead of time, frozen
or refrigerated during
slack periods. Foods
can be heated quickly
in the microwave oven,
thus its use has
Blender. This is
used to chop,
blend, mix, whip,
grate and liquefy
all kinds of food.
This is a very
useful appliance
and usually used
also by
caregivers.
Blenders vary in
amounts of power
like voltage and
 Maintaining Kitchen Tools and
Equipment Including Kitchen Premises
The chef needs to acquire knowledge and skills in the
selection of various types of chemicals for cleaning and
sanitizing everything he/she uses in the kitchen during
food preparation. In cleaning tools, equipment and other
paraphernalia, manufacturer’s instruction must be
followed to ensure safety and longevity of these things.

Cleaning and Sanitizing

The kitchen is the proper place to prepare food and
therefore it is important to observe a high standard of
cleanliness in the place.
Cleaning is the process of removing and other types of
 Four Categories of Cleaning
Agent
Detergent. This is used to wash tableware, surfaces and
equipment which can penetrate soil quickly and soften it.
Solvent cleaner. This is also called “degreaser” since it is
used to clean surfaces where grease has burned on.
Acid cleaner. This is used to clean mineral deposits and soil
that cannot be removed by detergents.
Abrasive cleaners. This is used to removed heavy
accumulated soil that cannot be removed with detergents.
Some abrasive cleaner is also used as disinfectant.
Sanitizing. The process where heat, radiation or chemicals is
applied. Kitchen utensils must be washed first before they are
properly sanitized, iodine and chlorine chemical sanitizers are
Two types of sanitizing methods:
1. Heat. There are three methods using heat to
sanitize surfaces:
a. Hot water- if hot water is used in the third
compartment of a three-compartment sink, it must
be at least 171ᴏF(77ᴏC). Cleaned items must be
exposed to these temperatures for at least 30
seconds.
b. Stem- steam cleaning effectively trades heat for
chemicals without sacrificing strength. When used
correctly, steam can quickly kill 99% of germs and
bacteria.
2. Chemicals. Chlorine, iodine, and quaternary
ammonium are examples of approved sanitizers.
Effectiveness of chemicals sanitizers are influenced
by three factors:
a. Concentration- too little amount of sanitizer will
result in inadequate reduction of harmful
microorganisms. Too much of this can also be
toxic.
b.Temperature- in general, chemical sanitizers
work best in water that is between 55oF(1300C)
and 1200f (49oc)
 Cleaning Kitchen Premises
The following are effective and easy ways of
cleaning your kitchen premises:
1. Gather and prepare all cleaning supplies and equipment
before you start cleaning.
2. Prepare the sink with a solution of hot water and
dishwashing detergent for soaking your utensils and
cutlery.
3. Take all the clean left-over food and keep them in
refrigerator properly.
4. Get a trash bag and gather all the dirt, food leftovers,
spoiled food and other trash scattered around the sink,
kitchen tables, counter tops, and on the floor.
6. Go through the kitchen countertops, tables, and
kitchen appliances and start cleaning them. Use soapy
sponge or all-purpose cleaner to remove food particles,
grease, and stain.
7. Go back to your soaked dishes and wash them using
soapy sponge.
8. Quickly vacuum and sweep the floor. when done,
mop the floor with soapy water or a mild detergent
with hot water.
9. Gather the trash bag and place it properly outside
for the garbage collector.
10. Sanitize your kitchen by spraying air freshener
Safety Practice in the
1. Store knives in a wooden block or in a
Kitchen drawer. Make sure that the knives are
out of the reach of children to prevent
injury.
2. Never cook in loose clothes and keep
long hair tied back.
3. Never cook while wearing dangling
4. Keep pot holders nearby and use
jewelries.
them.
5. Turn pot handles away from front of
stoves.
6. Avoid temperature-sensitive food to
sit out at the kitchen.
8. Separate raw meat and poultry
from other items whenever you use
or store them.

9. Wash your hands before handling

food and after handling meat and
poultry.
10. Get a fire extinguisher for your
kitchen and make sure you know
how to use this before the fire
breaks out.
Thank You