Learning Unit 1: FOOD PREPARATION BASIC

Lesson 1: Cooking Method

I. Learning Outcome
At the end of the lesson you are expected to do the following:
LO1: Applied the different methods of cooking;
LO2: Explained the differences between moist heat and dry heat methods; and
LO3: Demonstrate methods of cooking.
II. Time Frame: Week 1
III. Values Integration: Critical Thinking, Cooperation, Sobriety, Respect, Diligence, Obedience

IV. Content

Heating Foods

Food Production Objective

• Harmful microorganisms’ elimination for the safety of food.
• Increase digestibility
• Change and enhancement of flavor and others.
• During food preparation, heat is transferred by either moist or dry-heat methods
Example – the tough cut of meat is usually cooked by the moist-heat method

• Collagen, an important protein found in meat and poultry, forms the basic structure of connective tissue.
• Elastin, another connective protein, is found in concentrated deposits appearing as a yellow, rubbery mass.

Conventional Cooking Techniques

Moist-heat method:
A cooking method in which heat is transferred by water, any water-based liquid, or steam. A method
• Liquids are used not only to heat the food, but may also contribute to the flavor, color texture, and appearance.
• Drawback: color, flavor compounds, vitamins, and minerals may leach out and be lost in the liquid
• Examples of moist-heat method include:
➢ scalding, poaching, simmering, stewing, braising, boiling, blanching and steaming (Amy Christine
Brown)
Poaching

▪ Poaching is a fast way to cook tender protein foods like eggs or fish. The food doesn’t get stirred or disturbed
too much so it doesn’t fall apart or break up.
▪ Poaching is done by heating the cooking liquid to a simmer before slipping the food in very gently. This allows
the protein in the food to coagulate without toughening it.
 ▪ Boiling

• A cooking method that will reach a 100ᵒC (boiling point) and produced
large bubbles that rise to the surface and break.
• A high nutrient loss when boiling is used.
• Good in cooking corn and pasta.
Simmering
• When a liquid rises gently and just begins to break the surface
• To simmer foods, we generally bring water to a boil and then reduce the heat so that food will simmer
SPECIAL SIMMERING TECHNIQUES
• Stewing: involves covering small pieces of food with liquid and covering until done
• Poaching: involves simmering whole foods such as eggs or fruit
Steaming
• A method of cooking foods over but not in boiling water
• Many foods can be steamed
• Also, it helps them retain their shape, color, flavor, and nutrients
Pressure Cooking
• This cooks’ food in steam under pressure and cause temps. Rise above boiling and in turn cooks food faster
• Best to use on foods that take a long time to cook
• EX. Dry beans, soups, & non-tender cuts of meat

Dry-heat method - foods cooked uncovered without added liquid or fat

• A method of cooking in which heat is transferred by air, radiation, fat, or metal.
• Higher temperature is reached in dry-heat methods than they are in moist-heat methods, because water can
be heated only to its boiling point of100ᵒC, or slightly higher under pressure, whereas ovens can reach up
to260ᵒC.
• Examples of dry-heat method includes:
➢ Baking, roasting, broiling, grilling, barbequing, rotisserie cooking, stir-frying, shallow-frying and deep-
frying.

Roasting and Baking

• Involve foods being cooked in either a conventional or convection oven
• Roasting usually involves cooking large tender cuts of meat
• Baking is the term used for cooking breads, cookies, and casseroles
Broiling
• Refers to food under direct heat
• Works well with tender cuts of meat
• Cooks quickly

Pan Broiling
• Stove-top method of dry heat cooking.
• Includes foods such as hamburgers and tender cuts of steak
Frying
 • Involves cooking food in oil or solid fat
• Different types: *Sautéing* Pan-frying* Deep-fat frying
Sautéing
• This is to brown or cook foods in a skillet with a small amount of fat.
• Low to medium heat is used
Pan-Frying
• Similar to sautéing but usually involves large pieces of meat
• Food may need to be turned several times during the cooking
process

Deep-Fat Frying
• AKA French Frying
• Food is immersed in hot fat and cooked until done.
• Note that fat had a“Smoke Point”this is the temperature that fat begins to break down and smoke. This
means the oil is no longer good for cooking.
Combo Methods – combining dry heat withmoist heat cooking
• Braising
• Stir-frying
Braising
• This combines frying and then simmering to tenderize food and
enhance flavor.
• Often used for less tender cuts of meat
Stir-Frying
• Also a combo of frying and moist heat cooking
• Small pieces of meat are cooked is a small amount of oil.Liquid is
added throughout this process.
• A wok is traditionally used
Types of heat transfer
In heating food, heat energy is generally generated by:
1) Primary energy sources: 2. Secondary energy sources
a. Electricity a. Wood
b. Gas (natural or butane) b. Coal
c. Charcoal

COOKING METHODS
1. Conduction
2. Convection, or
3. Radiation

Conduction
 • Based on theprinciplesthat adding heat to molecules increases their kinetic energy, thus increases theirkinetic
energy, thusincreases their ability to transfer heat to neighboring molecules.
• There is a transfer of heat through direct contact from one object or substance to another
• Transfer can occur in any of the three states: solid, liquid, orvapor
• Heattransferred from a heat source (gas stove/electrical appliance), through a cooking utensilof food.
• INpreparing foods on a cooker, heat is transferred by conduction
• Heat from the electric coil or gas flame is conducted to the pan or fryer and then to the food or liquid
• In some cases, the cooking utensilsis the conductor; while others, the fat (shallow-frying) or water (boiling)
are the conductor
• The material of the pan greatlyaffectsthe speed and efficiency of heat transfer
▪ Copper is an excellent heat conductor and is often used to line the bottom of stainlesspans
▪ Iron and aluminum are also effective as a heat conductor and thus good for making cooking utensils
• This is heat transfer by direct contact
▪ Example: Cooking a pancake in a skillet
Convection
◼ This is the transfer of heat by the movement of air or liquid.
◼ Warm air that rises forces the cool air to fall then displaced back to the top
when it heats up and the process is continuous
Radiation
◼ This type of heat transfer method uses infrared rays to strike and warm
objects.
◼ Example the boiler heats the surface of food by radiation
How does heat affect food?
• Bringsflavor and aroma
• Can changecolor
• Change the texture
V. Application No. 1
Perform the following and send a picture as shred evidence, please take note of the Rubric given below.
Criteria:
Preparation Measuring, chopping, and otherwise
preparing the ingredients, job assignments. 20 pts.

Time management & Pre Preparing the kitchen and him/herself for the 10 pts
preparation lab, and gathering all things necessary to
carry out the lab.
Safety & Sanitation Practiced proper safety and sanitation 20 pts
techniques
Final Product Turned out just as expected. 20 pts
Clean up Good clean up 10 pts
TOTAL 80 pts.
Poaching Activity:
Steps for poaching eggs:
1. In a saucepan, bring 2 to 3 inches of water to boil. Reduce heat to keep water gently simmering.
2. Break the cold egg into a small dish, such as a custard cup. Holding dish close to water, gently slip egg into
hot water. Repeat this step with each egg to be poached.
3. Cook egg until the white is completely set and yolk begins to thicken but is not hard about 5 minutes.
4. Lift the egg out of water with a slotted spoon. Drain in a spoon or on paper towel. Serve hot.

Simmering Activity:
Steps in simmering vegetables
1. For every cup of vegetables, use ¼ to ½ cup water (just enough water to cover vegetables).
2. Bring water to a full boil, then add vegetables.
3. Let the water come to a boil again; reduce heat and keep at a gentle simmer.
4. When vegetables are tender, drain and reserve the liquid for soup stock or recipes calling for water. This
helps to conserve vitamins cooked out into the liquid.

VI. Suggested Readings:

Kitchen & Cooking Tips WebstaurantStore / Food Service Resources / Kitchen & Cooking Tips / Types
of Cooking Methods

VII: References:

1. https://www.edb.gov.hk/attachment/en/curriculum-development/kla/technology-
edu/resources/technology-and-living/Heat_transference_and_cooking_method_eng.pptx
2. https://www.edb.gov.hk/attachment/en/curriculum-development/kla/technology-
edu/resources/technology-and-living/Heat_transference_and_cooking_method_eng.pptx
https://epdf.pub/understanding-food-principles-and-preparation-3rd-edition.html
3. https://tl.net/forum/general/225953-cooking-recipes?page=4