Name: ____________________________________

TLE 10
Housekeeping
FIRST QUARTER
WEEK 3

OBJECTIVES:
At the end of the lesson the students should be able to:
1. Explain different basic cooking techniques and their procedures;
2. Identify some sample of food using basic cooking techniques and their
Procedures; and
3. Cook any dish that is available and can be done at home.

CONTENT: Basic Cooking Techniques and Procedures

a. Moist-heat preparation
b. Dry-heat preparation
c. Combination method

LEARNING RESOURCES: Learner’s Module in Household Services pages 83-98

DISCUSSIONS:

Basic Cooking Techniques and Procedures

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.

Cooking methods are classified into:

moist heat method
dry heat method
combination method

A. Moist Heat Method

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.

Examples of this method:

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 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. 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

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meaning parchment which is a variation of steaming. Parchment is used to loosely wrap the food and the
accompanying ingredients to be cooked.

Here’s how:
1. Assemble the packages.
2. Fold the other half over, then crimp the edges of the paper or foil or tie the packet securely to seal it.
3. 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 browned.

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 0C. It is used to cook very delicate foods
such as eggs - out - of shell and fish.

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 means simmering. Typical products: Soups, sauces, meat, and poultry.

Here’s how:
1. Lower the food into fumet that has been brought to the appropriate poaching temperature (160 0 to 185 0
F/710to 850 C)
2. Be sure that the food is completely submerged in the liquid.
3. Poach the food until properly done.

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.

Here’s how:
1. Make sure the liquid level goes no higher than halfway up the food; generally, less is required.
2. Cover the paupiettes with buttered parchment (cartouche) before putting them in the oven.
3. Cook shallow –poached foods until just done.
4. Simmer the cooking liquid (caisson) over direct heat to concentrate the flavor and thicken the liquid.

11. Steaming - To cook food, where water can 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.

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.

Examples of this method:

1. Baking - To cook food using an oven. The heat is transferred through radiation, conduction, and
convection. Typical products: cakes, pastries.

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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. Typical products: Tender cuts of meat
(steak, chops), fish poultry

Here’s how:
1. 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.
2. Let the food cook undisturbed on the first side before turning it over.
3. 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.

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 following:

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 - Like 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.

7. 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
sautéi, 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:
1. Season foods with salt and pepper, as well as spice blend or rubif just before cooking to build flavor into
the dish.
2. Turn sautéed food only once to develop a good flavor and color.
3. Add a liquid like stock or wine to release the browned drippings, or fond, and to give the sauce a deep and
customized flavor.
4. Reduce wine or stock until it is nearly dry.
5. Finish and garnish a pan in one of several ways.

8. 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.

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9. 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.

10. Roasting – Cooking process done on a turning spit over an open fire. It is more like 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

Here’s how:
1. Use the fat and juices released by the food itself for a traditional basting liquid.
2. Use an instant-read thermometer to determine doneness in roasted foods.
3. Serve roasted foods with a pan sauce based on the accumulated drippings from the food.
4. After the roux browns, gradually add the stock to the pan and stir constantly to work out to any lumps.
5. Use a fine-mesh sieve to strain the pan gravy into a clean holding container for storage or
into a pan to keep warm for service.

C. Combination of Dry Heat and Moist Heat Method

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

Examples of this method:

1. Braising – To cook where food is first browned in a small amount of fat like 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 pin cage 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.

WRITTEN TEST
30 % of your grade

Identify the following items. Choose the correct answer from the box.

Baking Frying Steaming

Barbecuing Braising Stir frying
Boiling Dry fat and griddle Poaching Roasting

____________1. To cook food where water is allowed to vaporize.

____________2. To cook food in a boiling liquid temperature at 212 0 F.
____________3. Method where food is cooked in an oven.
____________4. Using oil in an open pan frying.
____________5. Commonly used method by Chinese that lays great emphasis on speed.
____________6. Cooking process done on a turning spit over an open fire.
____________7. The food is first browned in a small amount of fat which is like sautéing.
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 ____________8. Process where food is repeatedly basted while cooking.
____________9. Used to cook very delicate foods such as eggs – out of shell and fish.
____________10. To cook food with very little or no fat is added at all.

PERFORMANCE TASK or PROJECT

70% of your grade

Cook one (1) simple dish using one (1) cooking method. Observe safety precautions while doing the activity.
Make a photo collage showing the before, during and after your work. Send it to our group chat. For those
who cannot send through cellphones, just describe how you did the activity at the back of this module. (10
points)

RUBRIC
Highly Skilled Moderately Skilled Unskilled
Criteria Scores
5 3 1
Appropriate selection,
Appropriate selection,
Uses of tools, preparation, and use of Never selects, prepares,
preparation, and use of
equipment, and materials and and uses materials and
materials and
materials tools/equipment tools/equipment
tools/equipment all the time
sometimes
Never follows
Systematic application of Systematic application of
systematic application
Application procedures all the time procedures sometimes
of procedures without
without supervision without supervision
supervision

Total 10

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