21. Identify the following
1. This is to cut small pieces of uniform size and shape to make cubes.
2. This is to mix two or more ingredients until you cannot identify one
ingredient from the other.
3. This is to cut ingredients into tiny pieces.
4. This is to cut across flat surfaces.
5. This is to make the mixture smooth and light by lifting it over and
over.
6. This is to coat food by dry ingredients such as flour and bread crumbs.
7. This is to separate fish/ chicken into small pieces by the use of hand.
8. This is to let food stand in a sauce or a mixture to add flavor.
9. This is to remove the covering of banana.
10. This is to rub food through a sieve to make a smooth semi-liquid
mixture for soup or as food for babies.
22. Identify the following
1. This is to cut small pieces of uniform shape and shape to make cubes.
DICE
2. This is to mix two or more ingredients until you cannot identify one
ingredient from the other. BLEND
3. This is to cut or chop ingredients into tiny pieces. MINCE
4. This is to cut across flat surfaces. SLICE
5. This is to make the mixture smooth and light by lifting it over and over.
BEAT
6. This is to coat food by dry ingredients such as flour and bread crumbs.
DREDGE
7. This is to separate fish/ chicken into small pieces by the use of hand.
FLAKE
8. This is to let food stand in a sauce or a mixture to add flavor.
MARINATE
9. This is to remove the covering of banana. PEEL
10. This is to rub food through a sieve to make a smooth semi-liquid
mixture for soup or as food for babies. PUREE
26. 1. Bake and Roast
• This method is when you put the food into
the OVEN and cook it without any added
LIQUID or FAT.
• When you make cakes, etc. you BAKE.
Always PREHEAT the oven before putting
the food in. It usually takes 5 to 10 minutes.
• The only difference between baking and
roasting is simply what food your putting in
the oven to cook.
Dry Heat Method
27. 2. Broil
• Broiling, cooking by exposing food to direct radiant heat,
either on a grill over live coals or below a gas burner or
electric coil.
• Broiling is somewhat similar to grilling. The major
difference is the location of heat. With broiling, the heat
source is placed over the food rather than under it.
Broiling is done in an oven or gas flame.
• The food has to be placed in a preheated broiling pan or a
baking sheet. The pan is placed two to six inches under
the heat source. It is similar to infrared cooking.
Dry Heat Method
28. 3. Grill
• Grilling is a form of cooking that involves dry heat
applied to the surface of food, commonly from above or
below.[1] Grilling usually involves a significant amount of
direct, radiant heat, and tends to be used for cooking meat
quickly.
• Grilling is cooking the food over direct heat. It is the most
simple and primitive way of cooking. Barbecue is the best
example of a grill, where the food is cooked over red hot
charcoal or wood.
Dry Heat Method
29. 1. Boil
• Boil – this is when you use enough
water to COVER the food and enough
heat to make it bubble
VIGOROUSLY.
Moist Heat (Water) Cooking Methods
30. 2. Simmer
• This is the same as boiling, except you use
only enough heat to make it bubble
GENTLY and barely break the surface.
Moist Heat (Water) Cooking Methods
31. 3. Stew
Stew – This is the same as SIMMER, and is
the term used for cooking less tender cuts of
meat, and sometimes poultry and fruit. It
implies LONG cooking times.
Moist Heat (Water) Cooking Methods
32. 4. Steam
Steam – You only use a SMALL amount of
water and keep the pan covered tightly, as
you cook it OVER BOILING WATER. Do
not add food until the water is boiling. Good
for tender veggies. Takes longer than boiling.
Moist Heat (Water) Cooking Methods
33. 5. Poach
Poach – This uses the same amount of
WATER as simmering. The foods are
kept WHOLE and the temperature of
the water is just BELOW simmer.
Moist Heat (Water) Cooking Methods
34. 1. Fry
• This is to cook in a pan over heat especially with the use
of fat.
• Uses a variety of fats including lard (rendered from
PIGS).
• Because it is cooked at higher temperature than boiling
water would allow, it cooks more QUICKLY and
develops a crisp BROWN crust.
Cooking Methods with Fat
35. 2. Sauté
• This is the same as frying, except that the food are cut up
into SMALL pieces and stirred fairly often.
• Less FAT is used than with frying.
Cooking Methods with Fat
36. 3. Pan-Broil
This is the same as frying, except that you
use the natural FAT in the meats, or at the
most a thin spray or wipe of oil.
Cooking Methods with Fat
37. 4. Deep- Fat Frying
• This involves cooking food by immersing it completely in
hot oil. One must be reading with a tight-fitting LID in
case of fire!
• A deep fat fryer (preferably with a built-in BASKET) is
filled no more than HALF full.
• Then, small pieces of food are placed in the hot oil, ONE
at a time.
Cooking Methods with Fat
38. • The oil must be at the correct temperature. If it is too hot,
the food will BURN on the outside and be
UNDERCOOKED on the inside.
• If the oil temperature is too low, the food will become
SOGGY as it absorbs too much oil.
Cooking Methods with Fat
39. 5. Stir-Frying
• This cooking method is done in a WOK or a heavy, large
skillet.
• In this, small pieces of food, THINLY sliced, are placed
in a SMALL amount of hot oil and cooked over high
heat.
• The food is stirred as it fries. When the food is almost
done, a special sauce is added and the food cooks until
done.
Cooking Methods with Fat
40. What are the possible effect to the
food you’re preparing if you will
not use the appropriate procedure in
preparing ingredient and method of
cooking?