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  • 003 Teorya NG Pinagmulan NG Daigdig

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    Arianne Olaera
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    This document discusses cooking methods and food preparation techniques. It begins by explaining that cooking involves transferring energy from a heat source to food, altering its molecular structure, texture, flavor, aroma and appearance. It then lists common cooking methods like roasting, frying, boiling, and baking. The document also defines common food preparation terms and techniques such as blending, chopping, marinating, dissolving, and creaming. The overall purpose is to provide an overview of basic cooking technology and livelihood education.

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    This document discusses cooking methods and food preparation techniques. It begins by explaining that cooking involves transferring energy from a heat source to food, altering its molecular structure, texture, flavor, aroma and appearance. It then lists common cooking methods like roasting, frying, boiling, and baking. The document also defines common food preparation terms and techniques such as blending, chopping, marinating, dissolving, and creaming. The overall purpose is to provide an overview of basic cooking technology and livelihood education.

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    © All Rights Reserved
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    8 views11 pages

    003 Teorya NG Pinagmulan NG Daigdig

    Uploaded by

    Arianne Olaera
    This document discusses cooking methods and food preparation techniques. It begins by explaining that cooking involves transferring energy from a heat source to food, altering its molecular structure, texture, flavor, aroma and appearance. It then lists common cooking methods like roasting, frying, boiling, and baking. The document also defines common food preparation terms and techniques such as blending, chopping, marinating, dissolving, and creaming. The overall purpose is to provide an overview of basic cooking technology and livelihood education.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 11

    CHAPTER 1

    BASIC
    COOKING
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    LESSON 1

    PREPARATION
    AND COOKING
    OF FOOD
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    Cooking
    Cooking is the transfer of
    energy from a heat source to a
    food. This energy alters the
    food molecular structure,
    changing it’s texture, flavor,
    aroma and appearance.

    TECHNOLOGY AND LIVELIHOOD EDUCATION 7


    WHY FOOD IS BEING
    COOKED?
    •Cooking makes food taste
    better.
    •Cooking destroy
    undesirable organisms and
    makes food to ingest and
    digest.
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    METHODS OF COOKING
    1.Roasting- to cook uncovered
    without water, it is usually done in
    an oven.
    2. Frying- to cook in hot oil or
    shortening.
    3. Pan-frying- to cook in small
    amount of oil or shortening.
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    METHODS OF COOKING
    4. Deep fry- to cook immersed in
    large amount of oil or shortening.
    5. Boiling- to cook in liquid at
    boiling point.
    6. Stewing- to simmer slowly in a
    small amount of liquid.
    7. Steaming- to cook in steam
    with or without pressure.
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    METHODS OF COOKING
    8. Broiling- to cook using intense
    heat radiated by electrical, gas, or
    charcoal.
    9. Sauteing- to brown or cook in
    small amount of fat or oil.
    10. Baking- to cook in an
    enclosed heat like the oven.
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    FOOD PREPARATION TERMS AND
    TECHNIQUE
    1. BLEND- to thoroughly mix two
    or more ingredients until smooth
    and uniform.
    2. CHOP- to cut in pieces with a
    knife, chopper or blender.
    3. MARINATE- to allow food to
    stand in mixture of spices
    TECHNOLOGY AND LIVELIHOOD EDUCATION 7
    FOOD PREPARATION TERMS AND
    TECHNIQUE
    4. DISSOLVE- to disperse dry
    substance in liquid; to form a
    solution.
    5. TRUSS- to secure poultry or
    other meat with skewness; to hold
    shape while cooking.

    TECHNOLOGY AND LIVELIHOOD EDUCATION 7


    FOOD PREPARATION TERMS AND
    TECHNIQUE
    6. CREAM- to beat with electric
    mixer or a spoon.
    7. WHIP- to beat rapidly to
    incorporate air as in egg whites.
    8.STIR- to mix ingredients with
    circular motion until

    TECHNOLOGY AND LIVELIHOOD EDUCATION 7


    FOOD PREPARATION TERMS AND
    TECHNIQUE
    9. BLANCH- to dip or plunge food
    into boiling water for a few
    minutes.
    10. Mince- to cut into small pieces
    with a knife or chopper.

    TECHNOLOGY AND LIVELIHOOD EDUCATION 7

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