Quarter 1 – Module 3

WEEK 3

Cooking Meals & Dishes According to Recipe

 What I Need to Know

There is no guessing when it comes to cooking. Cooking provides you

the peace of mind of knowing exactly what is in your food. Buying the ingredients
yourself also allows for more personalization with your meals. If you read a recipe you
like but has an ingredient or element you aren’t fond of, you can remove it or try
something different altogether! This kind of requests can often not be fulfilled at a
restaurant or are at least met with resistance cooking at home also helps expand your
flavors as you continue to experiment with new recipes and food.

This module was designed and written with you in mind. It is here to help you master
the nature of Technology and Livelihood Education. The scope of this module permits it
to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module is divided into three topics, namely:

• Moist Heat Food Preparation
• Dry Heat Food Preparation
• Combination Method

After going through this module, you are expected to:

1. explain different basic cooking techniques and their procedures

2. identify some samples of food using basic cooking techniques and their
procedures

What I Know

Pre Test
Multiple Choice. Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. This is a method that involves cooking the food in flavorful boiling water or steam.
a. combination method c. mixed method
b. dry heat method d. moist heat method

2. It is a method that involves cooking the food where heat is conducted without
moisture.
 a. combination method c. mixed method
b. dry heat method d. moist heat method

3. It is a method that involves the two cooking processes which include braising and
stewing
a. combination method c. mixed method
b. dry heat method d. moist heat method

4. To cook food item partially and briefly in boiling liquid after which the food is quickly
immersed in cold water to stop further heating.
a. blanching c. en papillote
b. boiling d. parboiling

5. The food is cooked when maximum puffing is achieved and is served immediately
still in the parchment envelope
a. boiling c. parboiling
b. en papillote d. steaming

What’s In

In the preceding topics, you learned how to handle ingredients safely.

You also learned how to standardized recipes.
In this module, Cooking Meals and Dishes According to Recipe will provide you
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.

What’s New

Cooking
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.

What Is It

What are the Cooking Methods?

Cooking methods are classified into three namely:

1. moist heat method
2. dry heat method, and
3. the combination method

A. Moist Heat 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 70 C, which is simmering (at sea level), to boiling
100 C. Generally, in this type, the food cooked has a delicate flavor and pale
color.

The moist heat includes blanching, boiling, en papillote, 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 the 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 F.; 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 among others
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. En papillote - 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 81 C.
Poaching is used to cook very delicate foods such as eggs-out-of shell and
fish. Typical products: Fish, eggs out of the shell and fruits
8. Pressure cooking – To cook using pressure cooker that produces
pressurized steam with equivalent temperatures of 110 – 116 C Typical
products: meat
9. Simmering – To cook food below the boiling point usually 85 to 96 C.
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. Typical products: Fish, eggs out of the shell, fruit.
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.

B. 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. Typical products: cakes, pastries
2. Barbecuing – Process where food is repeatedly basted with a highly
seasoned sauce while cooking. The food is usually inserted through a
skewer. Typical products: meat and poultry
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
• 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
4. Grilling – Cooking on an open grid over a heat source which is below the
food. Typical products: Meat and fish
5. Frying –To cook food using oil in an open pan. There are many variations
of frying depending on the amount of fat used in cooking. It includes the
following
• Deep fat frying – To cook food using enough amount of oil. It„s
temperature ranges from 170 C or 340 – 375 F Typical products:
Fish, shellfish chicken, vegetables, meat
• 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
• 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
• 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. Typical products: Vegetables, chicken, pork, tender
beef, or shrimp
• e. 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.
6. 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.

C. Combination of Dry 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.
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.

What’s More

Activity 1
Crossword Puzzle. Find the word/s as indicated in the hints below.

Across

1. Process where food is repeatedly basted with a highly seasoned sauce while
cooking. The food is usually inserted through a skewer.
4. To cook food using oil in an open pan.
6. To cook food, where water is allowed to vaporize and the food is placed on a rack
over the vaporizing steam
8. To cook food in boiling liquid with temperature at 212 F
10. To cook food below the boiling point usually 85 to 96 degree C.
12. To cook where food is first browned in a small amount of fat similar to sautéing
then, small quantity of liquid is added
14. To cook food item partially and briefly in boiling liquid after which the food is quickly
immersed in cold water to stop further heating
15. Served immediately after cooking in the parchment envelope

Down
2. is a process that involves putting the ingredients in contact with heated solid,
liquid, or gas
3. Process using heat as a source for cooking where heat is above the food.
5. To cook food in a small amount of fat generally using a frying pan or a griddle over
a relatively high heat.
7. To cook food in an even lower temperature at 71 to 810C.
9. 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.
11. Cooking on an open grid over a heat source which is below the food.
13. To cook food using an oven.

Activity 2
True or False.
Directions: Write TRUE if the statement is correct; FALSE if it is not correct
____________________ 1. Simmering is to cook food above the boiling point usually 85
to 96 C
____________________ 2. Pressure cooking is to cook using pressure cooker
that produces pressurized steam with equivalent
temperatures of 110 – 116 C
____________________ 3. The term en papillote comes from the Chinese word
meaning parchment which is a variation of steaming.
____________________ 4. Deep poaching is to cook food in a higher temperature
and is better suited to naturally tender cuts of meat,
poultry or fish.
____________________ 5. Blanching is to cook food item fully in a long
time in boiling liquid after which the food is quickly
immersed in cold water to stop further heating.
What I Can Do

Actual Demonstration
Direction: Prepare one menu for each type of cooking. Follow the recipes properly and
document your output by taking a video or a photo. Your output will be checked using
the scoring rubric provided.
1. Moist Heat Method

Blanch Vegetables

Ingredients: Any kind of vegetables (on your preference)

Tools/ Equipment: Pot, knife, chopping board, spoon or ladle, colander Procedure:

In general for blanching all vegetables, start by filling a large pot with water, using 1 gallon
of water per pound of prepped vegetables.

1. Heat water to boil. Add washed and trimmed veggies to the boiling water (or place
them in a wire basket and lower it into the water); cover. (Note: You can also blanch
veggies by bringing a full kettle of water to boiling and pouring the boiling water
over the vegetables in a heat-safe bowl. Using this technique you‟ll let veggies
stand in hot water for the time specified instead of boiling on the stovetop.
2. Cook the vegetables in boiling water 1 to 5 minutes. (Note: Different vegetables
cooked differently.) When you notice the color of whatever veggie you are cooking
becomes bright and vibrant, that’s a good cue it is done.
3. Fill a large clean bowl with ice water. When blanching time is complete, use a
slotted spoon to remove the veggies from boiling water.
4. Immediately plunge veggies into the ice water. Chill for the same amount of time it
was boiled; drain in a colander.

2. Moist Heat Cooking Method

Steam Vegetables

Ingredients: Any kind of vegetables (on your preference)

Tools/Equipment: Pan, Steamer, Knife, Chopping Board, Colander

Procedure:

How do I prep vegetables for steaming?

Any large veg needs to be cut into smaller chunks or bite-sized pieces. Root vegetables
such as carrots should be sliced, unless you're using baby ones. Some veg can be kept
whole, such as artichokes (just make sure you trim it well). Green leafy veg such as
spinach and chard can also be steamed in whole pieces. Cauliflower and broccoli should
be broken into florets. Alternatively, put a strainer over the pan, so that it doesn‟t touch
the bottom. Fill the strainer with the veg and cook.
Fill a medium pan with around 2 inches of water and bring to the boil.
Cover and cook until tender. Top up with a splash more water if the pan boils dry.

How long do I steam vegetables?

Sliced carrots – 6-8 minutes

Cauliflower florets – 5-6 minutes
Asparagus (thick spears) – 5-6 minutes
Broccoli florets – 5 minutes
Brussels sprouts – 8-10 minutes
Green beans – 4-5 minutes
Spinach and leafy greens – 5 minutes
Peas – 3 minutes
Whole artichoke – 25-35 minutes
Small potatoes – 15-20 minutes
Larger chopped potato – 25-30 minutes

3. Combination Method

Braised Vegetables

Ingredients:
English Metric Ingredient
4 tbsp 60 ml Oyster Sauce
¾ cup 180 ml Water
½ tsp Ginger, grated
1 stalk 20 g Leeks, sliced diagonally
1 pc 40 g Onion, sliced
1 cup 100 g Snow peas, stringed
1 pc 100 g Carrot, sliced thinly
6 pcs 50 g Young corn, sliced
1 pc 300 g Chinese cabbage, cut into small quarters
1 tsp Corn starch, dissolved in 1 tsp (5 ml) of water

Tools/Equipment:
Pan, Knife, Chopping Board, Colander

Procedure:
In a pan, combine water, ginger, leeks, and Oyster Sauce. Cook over high heat. When
the mixture starts to boil, add the rest of the vegetables and cook for another three to five
minutes, or until the carrots can be cut with the edge of a spoon. Add the corn starch and
water, and simmer until the sauce thickens.