10

10
Household Services

Cooking Meals and Dishes According to

Recipe
First Quarter – Module 5

Prepared by:
MARIA LUISA M. LEYSON
Labogon National High School
Cooking Meals and Dishes According to Recipe
First Quarter – Module 5
Overview
What Is This Module About?
Welcome to the world of Culinary Arts
This a 1 week module intended for Grade 10 learners taking up
Housekeeping course under Technology and Livelihood Education ( TLE) subject.
The concepts of this module are as follows:
1) Moist Heat Method
2) Dry Heat Method
3) Combination of Dry Heat and Moist Heat Method

How Do You Use This Module?

To get the most from this Module, you need to do the following:
1. Begin by reading and understanding the Objectives. These tell you what you
should know and be able to do at the end of this Module.
2. Read the Information Sheet. An Information Sheet contains important notes or
basic information that you need to know.
3.Test yourself on how much you learned by means of the Worksheets. If you
encounter difficulties do not hesitate to go back to the Information Sheet. This will
ensure your mastery of basic information.
3. Do the required Learning Activities. It is not enough that you acquire content or
information. You must be able to demonstrate what you learned by doing what
the
Activity / Operation /Task Sheet /Job Sheet which directs you to do. In other
words, you must be able to apply what you have learned in real life.
4. How well did you perform? Accomplish the Scoring Rubrics. They can be of great
help.
Use this learning module as your guide to become a successful chef in the
future.

Learning Objectives

At the end of this module you MUST be able to:

1.Explain different basic cooking techniques and their procedures.
2.Differentiate the samples of food using basic cooking techniques and their
procedures.
3. Practice preparing nutritious foods at home.

Information Sheet
Introduction:
 Cooking Meals and Dishes according to Recipe, provides learners
with the basic principles and techniques in cooking different meals in
accordance with the recipe provided. Appropriate cooking methods
used for meat, fish, poultry, and vegetables are also presented along with effective
tips and guidelines.

Cooking is a process that involves putting the ingredients in contact with

heated solid, liquid, or gas. It is also an art that transforms the raw materials into
various appearance, flavors, and textures. It can be home making or commercial
cooking.
It is a daily routine that one should be familiar him/herself which can
effectively give skills in preparing available ingredients at home or in any food
establishment. It has varieties of preparation which can definitely give different
results in terms of taste, texture, and palatability. Some methods can preserve the
nutritive value of food, while others do not. Use appropriate preparation for
cooking where certain foods require a particular kind of cookery. In general,
cooking enhances the flavor of the food and destroys harmful organisms to make
it safe for human consumption.

Moist Heat Cooking Method

This is a method that involves cooking the food in flavorful boiling water or
steam. The amount of water or other liquids used varies with the technique
employed. Temperatures used range from 700 C, which is simmering (at sea
level), to boiling 1000 C. Generally, in this type, the food cooked has a delicate
flavor and pale color.

The moist heat includes blanching, boiling, enpapillote, deep poaching, pan
steaming, parboiling, poaching, pressure cooking, simmering, shallow poaching,
and steaming

1.Blanching– To cook food item partially and briefly in boiling liquid after which t
he food is quickly immersed in cold water to stop further heating.
Typical products: Vegetables or fruits
2. Boiling- To cook food in boiling liquid with temperature at 212 0F.; method that
involves bringing the water to boiling as indicated by the appearance of bubbles
rapidly breaking on the surface, before the food is added..
Typical products: Vegetables, pasta, cereals and rice

3. Deep poaching – To cook food in a lower temperature and is better suited to

naturally tender cuts of meat, poultry or fish.
Typical products: meat, poultry and fish

4. Enpapillote - The food is cooked when maximum puffing is achieved and is

served immediately still in the parchment envelope. The term comes from the
French word meaning parchment which is a variation of steaming. Parchment is
used to loosely wrap the food and the accompanying ingredients to be cooked

5. Pan steaming–To gently cook the food usually with acid ingredient like lemon
juice and some herbs. The pan is covered to absorb the steam released by the
liquid during the cooking process.

6. Parboiling –A preliminary cooking method applied to vegetables as well as

meat.
7. Poaching –To cook food in an even lower temperature at 71 to 810C. It is used
to cook very delicate foods such as eggs-out-of shell and fish.
Typical products: Fish, eggs out of the shell and fruit
8. Pressure cooking – To cook using pressure cooker that produces pressurized
steam with equivalent temperatures of 110 – 116 0 C
Typical products: meat.

9. Simmering – To cook food below the boiling point usually 85 to 96-degree C.

The term boiling used in most recipes actually means simmering.
Typical products: Soups, sauces, meat and poultry

10. Shallow poaching– Is an a la minute technique. Foods are cooked in a

combination of steam and simmering liquid. Shallow - poached foods are partially
submerged in liquid, which often contains acid and aromatics for more flavor.

11. Steaming – To cook food, where water is allowed to vaporize, and the food is
placed on a rack over the vaporizing steam. Fish, shrimps, lobster, siopao, and
siomai are some commonly steamed food items
Typical products: Vegetables, fruits, poultry, dumplings, pasta, rice, cereals.

Here’s how:
1. Bring the liquid and any additional aromatics to a full boil in a covered
vessel.
2. Place the main item in the steamer in a single layer.
3. Cook steamed foods until they are just done and serve immediately.

Dry Heat Method

It is a method that involves cooking the food where heat is conducted

without moisture. No water is added. It is a carry-over cooking, where the heat is
retained by the food even after it has been removed from the source of heat. The
internal temperature continues to rise which can change the degree of doneness
considerably.
The dry heat method includes baking, barbecuing, broiling and grilling,
deep fry and griddle, pan broiling, roasting and frying.

1. Baking–To cook food using an oven. The heat is transferred through radiation,
conduction and convection.

2. Barbecuing – Process where food is repeatedly basted with a highly seasoned

sauce while cooking. The food is usually inserted through a skewer.

3. Broiling–Process using heat as a source for cooking where heat is above the
food. The actual heat transfers in these methods of cooking are radiation and
conduction
4. Pan broiling – To cook food in a top-of-stove using a heavy-bottom cast iron
warp resistant stainless-steel pan over intense heat. No fat or oil is added to the
pan as fat and/or juices are released from the meat being cooked, these are
poured out to prevent burning.
Typical products: Tender cuts of meat (steaks, chops), fish and poultry

5. Grilling – Cooking on an open grid over a heat source which is below the food.
Typical products: Meat and fish

6. Frying –To cook food using oil in an open pan. There are several variations of
frying depending on the amount of fat used in cooking. It includes the ff:

a. Deep fat frying – To cook food using enough amount of oil. It’s
temperature ranges from 1700 C or 340 – 3750 F
Typical products: Fish, shellfish chicken, vegetables, meat
Here’s how:
1.Heat the cooking fat to the proper temperature ( generally 325 degrees
to 375 0 F/163 0 to 1910 C)
2.Fry food until it is fully cooked, and the coating is a light golden brown.

b. Pan Frying-Similar to sautéing, except that more fat is applied with longer
time of cooking. It is normally done over low heat than sautéing
because larger pieces are being cooked.
Typical products: Meat, chicken pieces, fish fillets
Here’s how:
1.Bread the cutlets using the standard breading procedure.
2.Add the food carefully to the hot fat and pan fry on the first side until a
good crust and color develop.
3.Turn the food once and continue to pan fry until the second side is
golden and the food is properly cooked.

c. Sautéing – To cook food in a small amount of fat generally using a frying

pan or a griddle over a relatively high heat. The term sauté is derived from
the French word Sauter; which means to jump, referring to the action of
small pieces of food on a sauté pan.
Typical products: Poultry, fish fillets, tender cuts of meat

Here’s how:

Season foods with salt and pepper, as well as spice blend or Rubi just before
cooking to build flavor into the dish.
 1.Turn sautéed food only once to develop a good flavor and color.
2.Add a liquid like stock or wine to release the browned drippings, or fond,
and to give the sauce a deep and customized flavor.
3.Reduce wine or stock until it is nearly dry.
4.Finish and garnish a pan in one of several ways.

7. Stir frying – commonly used cooking method by Chinese that lays great
emphasis on speed, which is achieved by slicing the food thinly into small pieces.
It takes only about 2-3 minutes to complete the cooking. It has the advantage of
minimizing loss of color and vitamins during the short cooking period.
Typical products: Vegetables, chicken, pork, tender beef, or shrimp

8. Dry fry and Griddle – To cook food with very little or no fat is added at all.
When used, the fat is used only to grease the pan. Pancakes, crepes and lumpia
wrapper are cooked with this process
Typical products: Meat, eggs, pancakes and sandwiches.

9.Roasting – Cooking process done on a turning spit over an open fire. It is more
similar to baking where foods are cooked through contact with dry heated air held
in a closed environment. Nowadays, most roasting is done in an oven or in a
rotisserie.
Typical products: Poultry, tender cuts of beef, pork, lamb, or veal

Combination of Dry Heat and

Moist Heat Method
It is a method that involves the two cooking processes which include
braising and stewing.

1. Braising– To cook where food is first browned in a small amount of fat similar
to sautéing then, small quantity of liquid either broth, wine or water is added. The
pan is covered with a tight-fitting lid and the cooking is continued in a slow heat.

Here’s how:

1.Trim fabricated cuts of meat of all excess fat and gristle.

2.Sear the meat to develop flavor and a rich brown color.
3.After browning the mirepoix, cook the tomato paste until it turns a
deep rust color and smells sweet.
4.Add enough stock to the pincage to cover the item by one third
to one half.
5.Braise until the main item is fully cooked and tender.

2. Stewing–To cook food like braising but it is applicable to cut up pieces with the
use of shallow frying or sautéing then cooked in a small amount of liquid until the
food is tender. It is applicable to meats, fish, vegetables and fruits.
Typical products: meat, poultry, and fruit
 Here’s how:
1.Heat the pan and oil and sear the seasoned main item on all sides to the
desired color or combine the main item with the cooking liquid.
2.Cover the meat completely in the cooking liquid.
3.Before removing the meat to finish the sauce, check a few pieces to be
sure, that the meat is fully cooked and tender.
4.Make the final adjustments to the stew’s flavor and consistency

Sample Recipe
Beef Stew: Makes 10 Servings:
3 lb 12 oz/1.70 kg boneless
beef shank or chuck, cut
into 2-in /5 cm cubes
1 tbsp / 15 g salt
1 ½ tsp/ 3 g ground black
pepper
2 floz /60 mL vegetable oil
5 oz/142 g minced onions
5 garlic cloves, minced
2 floz/60 mL tomato paste
(optional)
30 floz/900 mL red wine
40 floz/1.20 L Brown Veal
Stock, or as needed
80 floz/2.40 l Espagnole
Sauce
1 Sachet d’ Epices
1 Bouquet Garni
2 oz/57 g butter
8 floz/ 240 mL Chicken
Stock
1 lb 4 oz/567 g carrots,
large dice or battonet,
blanched
1lb 4 oz/567 white turnips,
large dice or battonet,
blanched
1lb 4 oz/567 yellow turnips,
large dice or battonet,
blanched
1lb 4 oz/567 green beans,
cut into 1-in/3-cm pieces,
blanched
½ oz/14 g chopped parsley
1. Season the beef with salt and pepper.
2. Heat the oil over medium-high heat in a
rondeau or brassier until it starts to
simmer. Place the beef carefully in the oil
and sear until deep brown on as many
sides as possible. Transfer the beef to a
hotel pan and reserve.
3. Degrease the pan, if necessary. Add the
onions to the pan and cook, stirring from
time to time, until caramelized. Add the
garlic and tomato paste, if using, and
cook until the tomato paste, turns a
deeper color and gives off a sweet aroma
for about 1 minute.
4. Add the wine to the pan, stirring to
release any drippings. Reduce the wine
by three quarters. Return the beef to the
pan along with any juices it may have
released.
5. Add the veal stock, espagnole, sachet
and bouquet garni. Bring to a gentle
simmer over medium-low heat. Cover the
pot and stew the beef until tender, about
2 hours. Add more stock during cooking,
if necessary. Skim and degrease the stew
as it cooks. Remove and discard the
sachet and bonquetgarni.
6. At service, heat the butter and chicken
stock in a large sauté pan over medium-
high heat. Add the blanched vegetables
and toss to coat until the stock has
reduced and the vegetables are hot.
Adjust seasoning with salt and pepper.
7. Serve the stew immediately with the
vegetables or hold it hot for service.
Garnish with the parsley.
 WORKSHEET

Basic Cooking Techniques and Procedures

A.Multiple Choice. Read and analyze the statement carefully.

Write the letter that corresponds to the correct answer on the blank provided.

_______1. Cooking method where heat is conducted without moisture and no water
is added.
A. Broiling and grilling C. Dry heat
B. Combination method D. Moist heat
_______2. Cooking in an open grid over a heat source which is below the food
A. Broiling C. Grilling
B. Frying D. Roasting
_______3. Soup made by simmering an ingredient in a thickened liquid
A. Clear soup C. Puree soup
B. Cream soup D. Vegetable soup
_______4. A clear liquid soup derived by simmering meaty cuts in water until good
flavor, body and color develop.
A. Broths C. Cream soup
B. Consommé D. Thick soup
_______5. To cook food using enough amount of oil. It’s temperature ranges from
1700 C or 340 – 3750 F.
A. Deep fat frying C. Stir frying
B. Dry fry D. Griddling

B. Matching Type. Match the item in Column A with those in Column B. Write the
letter that corresponds to the correct answer before each number.

B
A

A. Baking
______1. To cook food in a boiling liquid temperature at 212 0 F
______2. Method where food is cooked in an oven. B. Barbecuing
______3. Using oil in an open pan frying
C. Boiling
______4. Commonly used method by Chinese that lays great
emphasis on speed, which is achieved by slicing the D. Dry fry and
food thinly / into small pieces.
______5. Cooking process done on a turning spit over an griddle
open fire
______6. Process where food is repeatedly basted while E. Frying
cooking.
F. Stir frying
______7. To cook food below the boiling point usually 85 to 96
degree C. G. Grilling
______8. To cook food with very little or no fat is added at all.
 ______9. Cooking on an open grid over a heat source which is H. Roasting
below the food.
_____10. To cook where food is first browned in a small I. Simmering
amount of fat similar to sautéing then, small quantity
J. Braising
of liquid either broth, wine or water is added.

C. Identification. Identify the cooking procedure in the given items below.

_______________ 1. Foods are cooked in a combination of steam and simmering
liquid.
_______________ 2. To gently cook the food usually with acid ingredient like lemon
juice and some herbs.
_______________3. A preliminary cooking method applied to vegetables as well as
meat.
_______________4. To cook food in boiling liquid with temperature at 212 0F
_______________5. To cook food, where water is allowed to vaporize and the food
is placed on a rack over the vaporizing steam.

D. Quick Writes: Explain how different cooking methods are being done. Give at
least one dish using the cooking method shown below.

_______________________________________

Boiling _______________________________________

_______________________________________

_______________________________________
Frying _______________________________________

_______________________________________

_______________________________________
Braising
_______________________________________

_______________________________________
 JOB SHEET

Title: Cooking Meals and Dishes According to Recipe

Performance Objective: Given one content on this outcome, you should be

able to prepare your own recipe using Moist Heat
Method. .

Supplies/Materials : short bond paper (1 or more pcs.), ballpen, ruler and art
Materials
Equipment : table, chair

Steps/Procedure:

1. Think of ingredients which are cheap, nutritious and readily available at

home or in the nearby place.
2. Create your own recipe using Moist Heat Method out of the available
ingredients.
3. Write the complete recipe in a short bondpaper/s. Provide ½ inch margin
around. Follow the format below.

Name of Student: __________________Grade &Sec. ______Date: _______

Title of Recipe:_________________________
Size of Serving;_______________
Cooking Time :_______________

List of Ingredients and Amount Required:

Utensils and Equipment Needed:

Cooking Procedure:
1,2,3 and so on…

4. You may decorate /add design to your output.

5. Submit the output with the module.
Scoring Rubrics
Grade/Standard Student’s Teacher’s
Rating Rating
Process/Techniques Applied – 40%
- Are the steps listed in sequence?
- Are the directions clear?
- Is there directions for mixing the ingredients?
- Is the list of utensils and equipment appropriate
when food if prepared?

Nutrient Content & Availability of Ingredients– 20%

- Does it provide proper nutrition?
- Is there a list of ingredients with the amounts
required?
- Are the ingredients affordable and readily
available?

Creativity/ Innovation - 20%

- Does it provide unique food preparation?
- Is the recipe new and enticing?
- Is it original?
TOTAL
100%

REMARKS / RECOMMENDATIONS:

ENHANCEMENT ACTIVITy

SEQUENCING. Directions. Arrange the following specific cooking techniques and

procedures in chronological order using number 1 as first step, 2 as second and so
forth. Write your answer on the blank provided.

HOW TO COOK EN PAPILLOTE

_______a. Fold the other half over, then crimp the edges of the paper
or foil or tie the packet securely to seal it.
_______b. Assemble the package
_______c. Place the package on a pre-heated sizzler platter or baking
sheet and bake in a moderate oven until the package is
puffed and the paper is browed.
 HOW TO GRILL OR BROIL

_______a. Remove the meat or fish when it is still slightly underdone,

so, it does not end up over cooked by the time it is served.
_______b. Let the food cook undisturbed on the first side before
turning it over.
_______c. Brush the rods with a wine brush and then rub with a cloth
dipped in vegetable oil to lubricate and clean them before
pre heating the grill.

MAKE THE STEW

_______a. Cover the meat completely in the cooking liquid

_______b. Before removing the meat to finish the sauce, check a few pieces
to be sure that the meat is fully cooked and tender.
_______c. Heat the pan and oil and sear the seasoned main
item on all sides to the desired color, or combine the main item
with the cooking liquid.
_______d. Make the final adjustments to the stew‘s flavor and consistency.