BASIC CONCEPTS IN COOKING

Basic Cooking Methods and Food Preparation Techniques

 FOOD PREPARATION TECHNIQUES

Are preliminary steps prior to cooking.

Proper application of these
techniques creates an appetizing
presentation of dishes because the
ingredients are correctly done.
1.DICE – is done by cutting an ingredient into uniform
square sizes. This is done by cutting the ingredients
lengthwise first, crosswise.

2. CHOP – Is done by cutting an 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 sauté.

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 very tiny ,
uneven pieces. This is smaller than chop and dice. By
mincing, more essentials oils and stronger flavors are
release from the ingredients.

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 fast, circular motion. This

makes the mixture light like beating the eggs. This can be
done manually using a fork or a wooden spoon, or it can
be done effortlessly using an electric mixer, especially
when applied in baking.
8. STIR – Is done by mixing liquid ingredients with a circular motion of
the spoon like stirring juice.

9. 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.

10. DREDGE – Is done by coating solid food with powdered

ingredient before cooking. This is frequently used when deep frying
breaded food, such as fried chicken and calamares to make it crispy.
Dredging food like meatballs and burger patties also holds the
ingredients intact to retain its shape while cooking.
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 mashing ingredients

against the side of the bowl. The technique is particularly
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 normally
applied in preparing leafy vegetables.
14. BASTE – Is done by moistening the food while it is being
broiled, roasted, or baked. Through basting, the food becomes
juicer and more flavorful.
BASIC COOKING METHODS

One of the important steps in

learning how to cook is to be
familiar with the application of the
different methods of cooking and
their advantages and
disadvantages.
 1. DRY HEAT COOKING METHOD –Utilizes air or fats as its medium.

a. Broiling – is done by cooking over or under a direct source of heat,

which may be radiated by electric, gas, or charcoal. This is ideal for
cooking smaller cuts of meat, poultry, or fish that can be flipped
over on a grill.

b. Roasting- refers to a cooking on a spit before an open fire. This

can be done using live coals or using an oven with rotisserie. A
rotisserie is the skewer that holds the heat and poultry while being
roasted.
Broiling uses only top-down heat to completely cook
delicate food or just crisp and brown the top of already-
cooked dishes. Roasting uses the same all-over heat as
baking but at higher temperatures. 
C. Baking – is simply cooking food in an enclosed equipment called
oven.

D. Sautéing – refers to cooking in a small amount of fat or in a lightly

greased pan. High heat is used in this method so that the moisture of
the food will remain intact.

E. Pan frying – is done by cooking the food in a moderate amount of

fat or cooking oil, set in medium heat.
F. Deep- fat frying is done by submerging the
food in a big amount of fat or cooking oil. Meat
balls and onion rings are cooked using this
method to assure even cooking and crispy
texture.
 2. MOIST-HEAT COOKING METHOD – Uses water or water-based liquids.

a. Poaching – is done by cooking the food in small

amount of water using the lowest temperature
method of 71°C - 82 °C . Less movement of
bubbles is observed in this process so as to cook
delicate food items such as eggs and chicken.

b. Simmering – is done by cooking the food in liquid

below the boiling point. The temperature used for
this method ranges from 85°C - 96°C. This is
essential for absorbing the flavors in stews,
meats, and soups.
C. Boiling – is done by cooking the food until it reaches its
boiling point.

d. Steaming – is done by cooking the food using the vapor

that comes from the boiling water. The food is in contact
only with the steam produced from the boiling liquid at high
temperature, making it a heathier way of cooking.

e. Stewing – is a slow method of cooking where the food is

cut into pieces and cooked in minimum amount of liquids,
water, stock, or sauce. Stews have thickened sauce
consistency.
3. COMBINATION COOKING METHOD – is popularly known as
braising. This uses both dry heat and moist methods in cooking food.
This is where the ingredients such as meat, poultry, or fish are first
seared in fat at high temperature , then simmered in a small amount
of liquid for better texture and flavor.
RE-CAP!
FOOD PREPARATION TECHNIQUES
 BASIC COOKING METHODS

1. DRY HEAT METHOD

2. MOIST-HEAT COOKING METHOD
3. COMBINATION COOKING METHOD
Thank you for listening!
-Ma’am Shaii