Scribd
Upload
839 views3 pages

Module 2. Methods of Cooking

The document discusses different methods of cooking, dividing them into moist-heat and dry-heat categories. Moist-heat methods use water or water-based liquids to conduct heat to foods, such as boiling, simmering, poaching, blanching, steaming, and braising. Dry-heat methods use hot air, metal, radiation or fat without moisture, including roasting, baking, broiling, grilling, griddling, pan-frying, sautéing, pan-frying, and deep-frying. The document then provides examples of foods and asks the reader to identify the cooking method used.

Uploaded by

franco jocson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
839 views3 pages

Module 2. Methods of Cooking

The document discusses different methods of cooking, dividing them into moist-heat and dry-heat categories. Moist-heat methods use water or water-based liquids to conduct heat to foods, such as boiling, simmering, poaching, blanching, steaming, and braising. Dry-heat methods use hot air, metal, radiation or fat without moisture, including roasting, baking, broiling, grilling, griddling, pan-frying, sautéing, pan-frying, and deep-frying. The document then provides examples of foods and asks the reader to identify the cooking method used.

Uploaded by

franco jocson
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

MODULE II

METHODS OF COOKING

ACTIVITY I

A. Read carefully the definition of moist and dry heat method.

Moist-Heat Methods- are those in which the heat is conducted to the food product by water or
water based liquids such as stock and sauces, or by steam.

Dry-Heat Methods- are those in which the heat is conducted without moisture—that is,by hot
air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into two categories:
without fat and with fat.

B. Identify the methods used in cooking the foods. Write Moist-Heat or Dry Heat
beside the item.

1. Pork Barbeque - Dry Heat Method


2. Siopao -
3. Roasted Chicken -
4. Cooked Pasta -
5. Cake -
6. Fried Chicken -
8. Morcon -
9. Steak -
10. Scrambled egg -
10. Pork Adobo -

COOKING METHODS

Moist-Heat Methods- are those in which the heat is conducted to the food product by water or
water based liquids such as stock and sauces, or by steam.
1. Boil - means to cook in a liquid that is bubbling rapidly and greatly agitated.
2. Simmer - means to cook in a liquid that is bubbling gently at a temperature of about 185°F to
205°F (85°C to 96°C).
3. Poach - means to cook in a liquid, usually a small amount, that is hot but not actually
bubbling. Temperature is 160°–180°F (71°–82°C).
4. Blanch- means to cook an item partially and briefly.
5. Steam- means to cook foods by exposing them directly to steam.
6. Braise- means to cook covered in a small amount of liquid, usually after preliminary
browning.

Dry-Heat Methods- are those in which the heat is conducted without moisture—that is,by hot
air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into two categories:
without fat and with fat.
1. Roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in
an oven. Cooking on a spit in front of an open fire may also be considered roasting.
2. Broil- means to cook with radiant heat from above.
3. Grilling- is done on an open grid over a heat source, which may be charcoal, an electric
element, or a gas-heated element.
4. Griddling- is done on a solid cooking surface called a griddle, with or without small amounts
of fat to prevent sticking.
5. Pan-broiling- is like griddling except it is done in a sauté pan or skillet instead of on a griddle
surface.
6. Sauté- means to cook quickly in a small amount of fat.
7. Pan-Fry- means to cook in a moderate amount of fat in a pan over moderate heat.
8. Deep-Fry- means to cook a food submerged in hot fat.

ACTIVITY II
A. Identification

1. Siopao - Steam
2. Cooked Pasta -
3. Cake -
4. Pork Barbeque -
5. Fried Chicken -
6. Pork Adobo -
7. Steak -
8. Roasted Chicken -
9. Scrambled egg -
10. Morcon -

B. Fill in the blanks. Choose the correct terms inside box and write your answer on the
space provided. (15pts)

Steam Simmer Braise Grilling

Pan-fry Griddling Boil Poach

Roast and Bake Deep-fry Sauté Broil

__________________1. It means to cook in a liquid that is bubbling rapidly and greatly


agitated.
__________________2. It means to cook in a liquid that is bubbling gently.
__________________3. It means to cook in a liquid, usually a small amount, that is hot
but not actually bubbling.
__________________4. It means to cook an item partially and briefly.
__________________5. It means to cook foods by exposing them directly to steam.
__________________6. It means to cook covered in a small amount of liquid, usually
after preliminary browning.
__________________7. It means to cook foods by surrounding them with hot, dry air,
usually in an oven.
__________________8. It means to cook with radiant heat from above.
__________________9. It is done on an open grid over a heat source, which may be
charcoal, an electric element, or a gas-heated element.
__________________10. It is done on a solid cooking surface called a griddle, with or
without small amounts of fat to prevent sticking.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy