COOKING METHODS AND FOOD PREPARATION

KEY WORDS
a. Cooking - the act of preparing food for eating, especially the manner of preparing food.
b. Food Preparation Technique - preliminary steps before cooking

FOOD PREPARATION TECHNIQUES

1. Dice – done by cutting an ingredient into uniform square sizes. This is done by cutting the
ingredient lengthwise first, then crosswise. This preparation is almost similar to chop and mince;
however. Its cut is more consistent in size.
2. Chop – is done by cutting the ingredient into small, uneven pieces. This is typically larger than
mince and dice.
3. Slice – is done by cutting an ingredient into flat pieces. This is commonly used in preparing
vegetables for sauteing.
4. Cube – is a technique similar to dice. This is done by cutting an ingredient into uniform sizes and
shapes. It has six equal parts and is commonly compared to chunks.
5. Mince – is done by cutting an ingredient into tiny, uneven pieces. This is smaller than chop and
dice. More essential oils and stronger flavors are released from the ingredient by mincing.
6. Julienne - is done by cutting an ingredient into match-like strips. It is commonly used in
preparing vegetables such as carrots.
7. Beat – is done by mixing in fast, circular motion. This makes the mixture light by beating the
eggs. This can be done manually using a fork or it can be done effortlessly using an electric
mixer, mainly when applied in baking.
8. Stir – is done by mixing liquid ingredients with a circular motion of a spoon-like stirring juice.
9. Dredge – is done by solid coating food with powdered ingredients before cooking. This is
frequently crispy when deep-frying breaded food such as fried chicken and calamares. Dredging
food like meatballs and burger patties keeps the ingredients intact to retain their shape while
cooking.
10. Blend – is done by combining two or more ingredients until one cannot be distinguished from
the other. This thoroughly mixes the ingredients until smooth. Blender and electric mixer can be
used to perform this.
11. Marinate – is done by soaking the food in a dressing or sauce for at least an hour before cooking
to enhance its flavor. The sauce where the food is soaked is called marinade.
12. Cream – is done by rubbing or smashing the ingredients against the side of the bowl. This
technique is mainly encountered in baking. This can be done manually using the back part of the
wooden spoon or automatically using an electric mixer.
13. Blanch – is done by soaking the ingredient into hot water followed by cold water. This technique
is usually applied in preparing leafy vegetables.
14. Baste – is done by moistening the food while it is being boiled, roasted, or baked. Through
basting, the food becomes juicier and more flavorful.
 BASIC COOKING METHODS

A. Dry-heat cooking method – utilizes air or fat as its medium.

B. Moist-heat cooking method – uses water or water-based liquids
C. Combination-cooking method –

A. DRY-HEAT COOKING METHOD – utilizes air or fat as its medium.

This includes the following:

1. Broiling – is done by cooking over or under a direct source of heat, which may be radiated by
electricity, gas, or charcoal. This is ideal for cooking smaller cuts of meat, poultry, or fish that can
be flipped over or on a grill.
2. Roasting – refers to cooking on a spit before an open fire. This can be done using live coals or an
oven with a rotisserie. A rotisserie is a skewer that holds the meat and poultry while being
roasted.
3. Baking - is simply cooking food in enclosed equipment called an oven.
4. Sauteing – refers to cooking in a small amount of fat or a lightly greased pan. High heat is used
in this method so that the moisture of the food will remain intact.
5. Pan-frying – is done by cooking the food in a moderate amount of fat or cooking oil, set in
medium heat.
6. Deep-fat Frying – is done by submerging the food in a significant amount of fat or cooking oil; to
ensure even cooking and crispy texture.

B. Moist-heat cooking method – uses water or water-based liquids

1. Poaching - is done by cooking the food in a small amount of water using the lowest temperature
method of 71 degrees Celsius to 82 degrees Celsius. Fewer bubbles are observed in this process
to cook delicate food items such as eggs and chicken.
2. Simmering – is done by cooking food in a low liquid below the boiling point. The temperature
ranges from 85 degrees Celsius to 96 degrees Celsius. This is essential for absorbing the flavors
in stews, meats, and soups.
3. Boiling - is done by cooking the food until it reaches its boiling point. It uses the highest
temperature for submersion, which is 100 degrees Celsius. (212 degrees Fahrenheit)
4. Steaming – is done by cooking the food using the vapor from the boiling water. The food is in
contact only when the steam is produced from the boiling liquid at high temperatures, healthier
cooking.
5. Stewing – is a slow method of cooking where the food is cut into pieces and cooked in a
minimum amount of liquid, water, stock, or sauce. Stew has thickened sauce consistency.
C. Combination-cooking method – is popularly known as braising. This used both dry-heat and
moist-heat methods in cooking food. This is where the ingredients such as meat, poultry, or fish
are first seared in fat a high temperature, then simmered in a small amount of liquid for better
texture and flavor.