Cookin

Terms
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 Learning Objectives
At the end of the lesson, you are expected to:
 identify various cooking terms;
 use cooking terms in writing a recipe
procedure;
 differentiate cooking methods
 explain the specific cooking methods under
dry heat, moist heat, and combination of dry
and moist heat methods.
Cutting Terms
Slice: To cut into thin, flat pieces

Grate: To reduce a food into smaller

bits by pressing and rubbing it on the
sharpened teeth of a grater.

Peel: To pull off the rind or strip

off the outer covering of a fruit or
vegetable.
Cut: To cut food into parts with a sharp
knife

Shred: To cut or break into long narrow

pieces.

Chop: To cut food into small pieces

with a knife.
Pare: To cut off a thin layer of
outer covering a vegetable or fruit
with a paring knife or peeler.

Grind: To mechanically break down a

food into coarse, medium or fine
particles.
Mixing Terms
Stir: To mix food in a circular motion.

Beat: To mix ingredients together with

a circular up and down motion using a
spoon, whisk, or electric beater.

Mix: To combine two or more

ingredients to effect even distribution.
Toss: To mix ingredients lightly
tumbling them with lifting motion.

Whip: To beat quickly and vigorously

by hand with a whisk or with an electric
mixer.

Blend: To thoroughly mix two or more

ingredients until they are well
combined.
Combine: To mix or blend two or more
ingredients together.

Cut in: To combine solid shortening

with dry ingredients by cutting and
mixing using a pastry blender.
Cooking Terms
Baste: To moisten food with sauce,
juices, melted fat, or flavoured
liquid over the surface of food
during cooking.

Sauté: To cook food in a small

amount of hot fat.

Caramelize: To heat sugar until

brown and a characteristic flavour
develops.
Boil: To cook in liquid characterized
by big bubbles rising continually
and breaking the liquid’s surface.

Blanch: To scald or parboil in water

or steam.

Poach: To cook over or in a

simmering liquid.
Fry: To cook in a small amount or
deep layer of hot fat.

Score: To make narrow cuts in a

diamond-shaped pattern on the
surface of a food.

Devein: To remove the large black

or white vein along a shrimp’s back.
Knead: To manipulate a dough by pressing
it with the heels of the hand, folding,
turning, repeating each motion until the
dough is smooth and elastic.

Grease: To rub fat on the surface of

a cooking utensil or on a food itself.

Crumbs: To coat uncooked food in a

breadcrumbs or other crumbs.
Marinate: To steep or soak meat or
fish in a dry or liquid marinade.

Al Dente: Pasta that has been

cooked tender but slightly firm, but
not hard. Italian for ‘to the tooth’.
Shuck: To remove the shells from
seafood.

Sear: To brown meat over a high

temperature very quickly in order
to seal in the juices.
 Cooking Methods
The quality of the food also depends on the cooking
methods used. It is an important goal that the proper
cooking technique is used to the appropriate food. These
methods vary in techniques, time, temperature and
ingredients. These factors affect the appearance, aroma,
taste and texture of the prepared food.
The classifications of the different cooking methods
are dry heat methods, moist heat methods, and the
combination of dry and moist heat methods (Chavez, de
Leon and Claudio, 2006). These are illustrated in the figure
below.
 Cooking Methods

Combination of Dry and

Dry Heat Cooking Methods Moist Heat Cooking Moist Heat Cooking
Methods Methods

Broiling
Boiling
Grilling Braising
Simmering
Barbecuing Stewing
Poaching
Pan-broiling Microwave cooking
Blanching
Roasting Induction heating
Par-boiling
Baking
Steaming
Frying
En papilotte
Deep-fat frying
Pan steaming
Sauteing
Pressure cooking
Stir-frying
Pan-frying
Dry-frying
Griddling
1. Dry Heat Cooking Method
Chavez, de Leon and Claudio (2006) cited that dry
cooking methods are grilling, broiling, barbecuing, roasting,
baking, frying, and frying variants. These cooking methods do
not use the addition of water to cook the food.
The heating medium is dry heat such as air or fat. The
actual cooking of food involves the water within the food itself as
heat transforms this into steam. They also emphasize that a very
important consideration in dry heat cooking is carry-over cooking
(heat retained by the food even after it has been removed from
the source of heat).
The carry-over cooking can influence the degree of
doneness. Foods cooked by dry heat cooking methods are
brownish in color and rich in flavour due to caramelization of
sugar.
Broiling. Broiling implies to place the food very close to the
heat source and cook it with a radiant heat from an overheat
source. Turn the food from time to time to avoid burning of
the surface of the food.

Grilling. Grilling is almost the same with broiling except that

in grilling the heat source is below the food. Food is cooked by
rapid convection heat which is generated from gas, electric
grill bars, or red hot charcoal.

Barbecuing. Barbecuing is also grilling but it implies that the

food is repeatedly basted while it is cooked to attain an
explicit flavor. the food is inserted through a skewer or the
locally known barbecue sticks made from bamboo.
Pan-Broiling. Pan-broiling is cooking a food on a heavy-bottom cast
iron or warp-resistant stainless steel pan over an intense heat. The fat
and juices released in food by cooking are drained off. Otherwise, if
these liquids are not removed, the method is no longer pan-broiling
but pan-frying.

Roasting. It is usually done by turning a food in a spit before an open

fire (like in cooking lechon), oven or rotisserie (motor-driven metal
spit that constantlt turns the meat as it cooks). The browning of the
exterior portion of the roasted food, flavor, and aroma, contributes to
the overall sensation of richness and depth.

Baking. Baking is cooking the food in a pre-heated oven. it is not only

limited to flour mixtures but also to other food items such as pasta,
meat, fish, and root crops. Browning the surface of the food is also
desirable for baked products.
Frying. Frying is using oil as a heating medium in an open
pan. There are several frying methods. These vary on the
amount of oil used.

Deep Frying. This is frying the food in an amount of heated

oil that can totally submerge it.

Sautéing. Sautéing is cooking the food quickly in a small

amount of fat or oil. Less oil is needed because the high heat
prevents moisture from escaping, and desirable flavor and
aroma are developed.
Stir-Frying. Stir-frying is a common method used in Chinese
cooking. it is an example of high temperature short time
cooking. Thinly sliced pieces of food are cooked in a small
amount of fat for about 2 to 3 minutes.

Pan Frying. This is cooking an ingredient in shallow oil at

medium to high heat. The amount of oil is more than stir-
frying but not as much to cover the food.

Dry-Frying or Griddling. This uses very little fat just enough

to grease the pan or no fat is added at all. Examples of dry
fried foods are pancakes, crepes nad lumpia wrappers.
2. Moist Heat Cooking Methods
Moist cooking methods generally use water to cook the food.
However, other liquids such as milk, juices, and broth can also
be used. As compared to dry-heat cooking methods, foods
cooked in these methods have inferior flavour because the
flavour compounds are diluted in water. Hence, it is suggested
to use a minimal amount of water and flavour enhancers.
These methods of cooking are best for the following (Chavez,
de Leon and Claudio, 2006):
• To tenderize less tender cuts of meat;
• For starchy foods where the liquid is necessary to
hydrate the starch molecules to bring about
gelatinization;
• Fruits and vegetables with cellulosic materials that need
to be softened;
• For extraction of certain flavouring constituents.
Boiling. Boiling is cooking the food in a sufficient
amount of boiling water or liquid. Water boils at 100°C
or 212°F which is characterized by rapid movements of
large bubbles.

Simmering. Simmering is placing the food in water or

other liquid which is gently bubbling. The temperature
range is 85°C to 96°C. It is a good method for
promoting flavor and tender texture for meat.

Poaching. Poaching uses a smaller amount of liquid

and lower temperature range of 71°C to 81°C. The
water shows slight movement but no bubbles in order
to create a gentle environment for delicate foods such
as egg.
Blanching. To blanch means to cook the food partially and
quickly in boiling water or steam. Like for fruits and
vegetables, after removing from hot water, these are then
immediately immersed in cold water to stop the cooking
process.

Parboiling. Parboiling is a technique used to cook food

partially in liquid and then removed before it is fully
cooked. Sometimes it is referred to as precook in liquid.
This is done to reduce the cooking time when the food item
is to be added to a recipe.

Steaming. In steaming, the food is cooked by steam

produced from boiling the liquid. Some cooks add aromatic
leaves in water used for steaming to create a flavorful
product. Cooking milk, chocolate, and other food that
easily scorch in a double boiler are also considered as a
steaming method.
En Papillote (pronounced /pӓ-pē-'yōt/). En papillote
is a French term for "in parchment." It is a method of
placing the food in a parcel, folded parchment or foil
pockets and then baked. The food is flavorful since it
is cooked by its own steam.

Pan Steaming. Pan steaming, sometimes called

shallow poaching, is cooking the food in a covered
pan with just small amount of liquid. The captured
steam inside the pan cooks the food not immersed in
the liquid.

Pressure Cooking. Pressure cooking is cooking the food

using a pressurized steam. In using a pressure cooker, a
utensil with an air tight lid, observe safety precautions. The
trapped steam inside the container increases the boiling
point of the liquid. Hence, the higher cooking temperature
shortens the cooking time.
Combination Dry Heat and Moist Heat
Methods

Braising. Foods that are braised are usually large in sizes. To braise
means to first brown the food in a small amount of fat at high
temperature. Then add a small amount of liquid, usually one-third
to halfway. For flavor factors, incorporate herbs, vegetables, and
seasonings. Then cover the pan, reduce the heat and cook the food
at low temperature.

Stewing. Unlike braising, small pieces of food are stewed. First,

shallow fry or sauté the food until it is brown in color. Then, pour
enough liquid to cover the food item and simmer at a constant
temperature until tender. Cooking time is usually shorter for
stewing because small pieces of food are cooked.
Microwave Cooking. Microwave cooking is a fast method of
cooking food. It is done in microwave oven. As the
microwaves penetrate the inside of the food, they vibrate and
produce heat. Microwaves excite the liquid in foods more
strongly than any other parts.

Induction Heating. Aside from the common top stove, induction

burner is also used in the kitchen. In the induction cook top, the food
is cooked from the heat not coming from the burner but from the pan
itself (Fine Cooking, 2016). The magnetic field fluctuated by the
burner induces many smaller electric currents in the pan's metal.

Sous Vide. (pronounced /su:' vi:d/). It is a French term for "under

vacuum". Sous vide method is done by sealing the food in an airtight
plastic bag or vacuum sealed in plastic and then simmer the package
in a water bath or in a temperature-controlled steam environment.
The purpose of this method is to cook the food evenly.
Thank you!