There are lot of

ways of
Cooking!
by Ida Bagus Putu Surya
Cewanayana
2112021141/5E

Overview

Welcome to an extensive guide on a wide array of cooking techniques indispensable in the culinary
world. This module aims to provide you with a comprehensive understanding of diverse cooking
methods and their crucial role in the realm of food and beverage services.

What is Cooking?

Cooking is the process of preparing food by applying heat to ingredients, which can transform raw
materials into edible, flavorful, and often more easily digestible forms.

The primary purpose of cooking is to make food safe to eat by eliminating harmful bacteria and
pathogens through heat, enhancing flavors, improving texture, and making certain foods more
digestible. Additionally, cooking can also bring out natural flavors, create new taste profiles, and
improve the appearance of food.

Cooking is both an art and a science that involves creativity, skill, and an understanding of different
ingredients, techniques, and cultural influences. It's a fundamental aspect of culinary traditions
worldwide and plays a significant role in cultural practices, social gatherings, and human
interactions.

There are three types of cooking methods: dry heat cooking, moist heat cooking, and combination
cooking. Each method describes how chefs use heat to cook food and bring out unique flavors and
textures. Understanding these different cooking methods can help you choose the best technique
for your ingredients and create delicious meals.

Moist-Heat Cooking Methods

As the name suggests, moist heat cooking relies on the presence of liquid or steam to cook food.
Use this method to create healthy dishes without added fat or oil. This method is also a great way
to tenderize tough fibers in some cuts of beef, such as chuck or brisket. When cooking fibrous
vegetables and beans, moist heat will soften the food to the perfect tenderness. Unlike dry heat
methods, moist heat cooking will not result in a browned skin.

5 cooking methods in Moist-Heat Cooking:

a. Sous Vide
b. Poaching
c. Simmering
d. Steaming
e. Boiling

Sous Vide

While this cooking method has only recently become popular among home cooks, commercial
kitchens have been using sous vide to cook delicious meals for decades. Sous vide, a French term
meaning "under vacuum", involves placing vacuum-sealed food in a hot water bath to slow cook it
(e.g., 130°F / 54°C for medium-rare steak).. This cooking method requires an immersion circulator,
hot water tank, and vacuum sealing equipment. In addition to reducing food waste and energy
consumption, sous vide also reduces preparation time and the risk of contamination. The end
product is moist and tender food that is perfectly marinated by the natural juices trapped inside
the bag.

Temperature: Controlled and precise; varies based on the food being cooked (e.g., 130°F /
54°C for medium-rare steak).
Food Size: Cut food into uniform pieces for even cooking and to ensure the food can be
vacuum-sealed properly.
Technique: Indirect heat through water circulation; sealed bags prevent direct contact with
water.

To learn more: https://youtu.be/NaMtktnlb4A?si=_qTUIVpTdfc8No6S

Best Food for Sous Vide

Meats: Besides cooking the meat perfectly to the level of doneness desired by the customer,
meat cooked sous vide will not burn or overcook the edges. Even tough cuts of meat will be
juicy and tender.
Poultry: Cook light and dark meat until it falls off the bone without worrying about
undercooking or drying out.
Fish: While sous vide does not allow you to cook whole fish, fish filets can be tender, flaky, or
well-done using sous vide. Even salmon, which is notoriously difficult to cook, maintains its size,
 color, and tenderness with sous vide cooking.
Eggs: Make scrambled, poached, or hard-boiled eggs easily without monitoring them while
they cook. You can vary the texture and style by manipulating the water bath's temperature
and cooking time.

Poaching

Poaching is a gentle cooking method that submerges food in hot liquid between 160-180°F (70-
80°C). The low heat works well for delicate items, preserving moisture and flavor without needing
fat or oil.

Temperature: Just below boiling point, typically 160-180°F (70-80°C).

Food Size: Larger cuts or whole items like eggs, fish fillets, fruits.
Technique: Indirect heat by submerging food in the liquid without vigorous boiling.

To learn more: https://youtu.be/0sl3eMAXspE?si=OSfCegHkZcHJ5znQ

Best Food for Poaching

Eggs: Poaching is a common method of cooking eggs that results in a soft, tender egg white
and creamy yolk. It's more health-conscious than pan frying since you don't need oil.
Poultry: You can use broth, wine, or aromatics for poaching liquid, which adds flavor to
boneless, skinless chicken breasts. The finished product is tender chicken that can be cubed,
sliced, or shredded and added to salads, pasta, or sandwiches.
Fish: Poaching is a great way to preserve the delicate texture of light fish like tilapia, cod, and
sole. A special broth called court bouillon adds flavor to the fish as it cooks.
Fruit: Use a sweetened liquid to poach fruits like pears or apples for a unique dessert. This
method deepens the flavor of the fruit and softens the texture until the fruit is tender. Use any
leftover liquid to make a flavored syrup to serve with the fruit.

Simmering

Simmering is a gentle method of cooking food that utilizes higher temperatures than poaching,
usually between 185-205°F (85-95°C). This temperature range lies below the boiling point and
produces tiny bubbles. To achieve a simmer, bring water to the boiling point and lower the
temperature.

Temperature: Around 185-205°F (85-95°C).

Food Size: Used for larger cuts, tough meats, soups, and stews.
Technique: Similar to boiling but at a lower heat level, allowing for a slower cooking process.
To learn more: https://youtu.be/JjriwawzXZk?si=wDqhzsM8GL4c5BHw

Best Food for Simmering

Rice: Simmering produces cooked rice with a light, fluffy texture. Using boiling water causes
the rice to become sticky and dry.
Meats: Choose tough cuts of meat that will release fat and collagen as they simmer, like chuck
roast.
Soups and Stocks: Because simmering releases fat and proteins from meat, it produces a rich
flavorful broth used in soups or stews.
Vegetables: Gentle simmering cooks tough root vegetables like potatoes and carrots to the
perfect texture.
Grains: You can simmer grains like quinoa, oats, or millet until they reach a soft edible texture.
Hot cereal is made by simmering grains until most of the water evaporates, creating a smooth
porridge.
Legumes: Simmer dried beans and legumes for a soft, edible texture. Some beans, like lentils,
cook quickly, while others take several hours of gentle simmering to become fully cooked.

Steaming

To steam food, boil water continuously to produce a steady cloud of steam. The temperature Varies
based on food; generally between 212-212°F (100°C). The steam surrounds the food and cooks it
evenly while retaining its moisture. For high-volume kitchens, the most efficient steaming method is
a commercial steamer or combi oven. You can also use a steamer pot and basket, microwave, or
wrap the food in foil and cook it in the oven.

Temperature: Varies based on food; generally between 212-212°F (100°C).

Food Size: Suitable for a wide range of foods, from vegetables to fish and even dumplings.
Technique: Indirect heat; the steam circulates around the food without direct contact.
To learn more: https://youtu.be/zHTRGMuMhT4?si=S4ZVQvmJosJ_EAJT

Best Food for Steaming

Vegetables: You can steam most vegetables with excellent results. Steam sturdy veggies like
beets, carrots, and potatoes longer than delicate foods like leafy greens.
Fish and Shellfish: For more flavorful fish, broth or wine can be used instead of water. Fish
stays tender, while shellfish like clams, mussels, lobster, or crabs are cooked inside their shells.
Desserts: Some desserts are steamed rather than baked, producing a moist, silky texture.
Creme brulee, flan, and panna cotta are all custards made using this cooking method.
Tamales: Tamales are a popular food made by steaming masa, a dough made of ground corn,
and fillings inside a corn husk packet. The steam makes the corn dough tender and moist.

Boiling

This cooking technique involves immersing food in water heated to a boiling point of 212 degrees
Fahrenheit. The boiling water produces large bubbles, which keep the food moving as it cooks. The
phrase slow boil means that the water has just begun to bubble slowly but is not yet hot enough to
reach boiling temperature. Full boiling occurs at the boiling point, appearing as fast-moving, rolling
bubbles. Steam is also released from the water as it boils.

Temperature: Steady at boiling point.

Food Size: Used for pasta, vegetables, eggs, grains; adaptable to various sizes.
Technique: Direct heat; food is fully submerged in the boiling liquid.

To learn more: https://youtu.be/yij7fPSezS0?si=4_5ymx8-oC2uZI4C

Best Food for Boiling

Pasta: Pasta is one of the most commonly boiled foods. The hot water cooks the pasta quickly,
allowing chefs to remove it from the water before starches break down to prevent a mushy
texture.
Eggs: Boiling eggs in their shell produces hard- or soft-boiled eggs. The texture of the yolk can
range from firm to creamy, depending on the cook time.
Vegetables: Tough root vegetables like potatoes and carrots will cook more quickly in boiling
water. Test their tenderness with a fork so they don't overcook.

Blanching
During blanching, food is briefly submerged in boiling water or exposed to steam for a short
period. This quick exposure to high heat helps to soften the food, partially cook it, and often to
preserve its color. After blanching, the food is usually immediately transferred to an ice bath to halt
the cooking process.

Temperature: Water temperature should be at or close to boiling, around 212°F (100°C).

 Food Size: Cut vegetables into uniform pieces or leave small fruits whole; sizes may vary
depending on the item.
Technique: Direct heat by submerging food in boiling water or exposing it to steam.

To learn more: https://youtu.be/svHjQwJcJaE?si=DU-t6VtYCU4cjFRV

Best Food for Blanching

Broccoli: Blanching helps retain its vibrant green color and crisp texture.
Asparagus: Preserves its bright green color and tenderizes the stalks.
Spinach: Partially cooking spinach through blanching helps reduce its volume while
retaining nutrients.
Carrots: Blanched carrots retain their color and become slightly tender, ideal for further
cooking or freezing.
Potatoes: Blanching potatoes can be done to prepare them for French fries or to preserve
them before freezing.
Cauliflower: Blanching cauliflower helps retain its white color and prepares it for further
cooking or freezing.
Brussels Sprouts: Blanching can help soften their texture and reduce bitterness.
Peas: Blanching peas before freezing helps maintain their color, texture, and flavor.
Green Beans: Retains their green color and firmness, preserving them for future use.
Kale or Collard Greens: Briefly blanching these hearty greens can reduce their bitterness
and make them more palatable.
Tomatoes: Some recipes call for blanching tomatoes to remove their skin before using
them in sauces or canning.

Dry-Heat Cooking

Dry heat cooking works in the absence of moisture, stock, or water. Instead, it relies on circulating
hot air or contact with fat to transfer heat to the food. Temperatures of 300 degrees or more will
result in browning, a reaction in which the amino acids and sugars in the food turn brown and
create distinct aromas and flavors. The unique aroma of toast or grilled meat are examples of dry-
heat cooking at work.

6 cooking methods in Moist-Heat Cooking:

a. Baking
b. Grilling
c. Roasting
d. Sauteing
e. Frying
f. Broiling

Baking

Baking and roasting use indirect heat to surround foods and cook from all sides. However, roasting
refers to cooking meats or vegetables, and baking indicates making bread, rolls, and cakes.
Additionally, baking usually uses lower temperatures than roasting.

Temperature: Varies depending on the recipe; for instance, bread at around 375°F (190°C).
Food Size: Molded or shaped items; sizes vary according to recipe requirements.
Technique: Indirect dry heat, utilizing the oven's hot air.

To learn more: https://youtu.be/sv3TXMSv6Lw?si=PvJv8lHFtDqEXFoI

Best Food for Baking

Baked Goods: Baking transforms wet dough or batter into a final product with a firm texture.
Bread, pastries, and cakes are all baked.
Pizza: Bake pizzas in a hot oven to form the crust, harden the dough, and melt the cheese.

Grilling
Grilling is similar to broiling because grills use radiant heat to cook food quickly. Most grilling
equipment features an open grate with a heat source beneath the food. Flip food items to cook
both sides and adjust the grill's temperature to get grill marks from the hot grate or rack.

Temperature: Varies; typically 300-550°F (150-290°C) for outdoor grills.

Food Size: Suitable for smaller cuts like steaks, burgers, fish fillets.
Technique: Direct heat from below; food is placed on the grill grates.

To learn more: https://youtu.be/Xk1AE1IcWCA?si=z6fred1vjTBnqRx_

Best Food for Grilling

Burgers: Ground hamburger meat is moist and cooks well on a hot grill. The high heat sears
the outside of the patty for a delicious charred flavor.
Meats: The dry heat from grilling removes moisture from meat quickly, so choose tender cuts
or marinate the meat first. Ribeyes, porterhouses, t-bones, and strip steaks have higher fat
content and marbling that produces a succulent grilled steak.
Poultry: Boneless cuts of chicken, such as boneless wings, grill more evenly than other chicken
cuts. You can grill whole chickens, but spatchcocking is a more effective method.
Fish: Salmon, tuna, and swordfish steaks are sturdy enough for the grill and won't dry out
quickly. Wrap fish in foil before placing it on the grates to prevent it from falling through the
 slots.

Roasting
Roasting is performed inside an oven and uses indirect heat that cooks from all sides for even
browning. This cooking method works more slowly, coaxing flavors out of meats and vegetables.
Choose low temperatures of 200 degrees to 350 degrees Fahrenheit to roast tough cuts of meat, or
higher temperatures that reach up to 450 degrees Fahrenheit for more tender cuts.

Temperature: Typically around 325-450°F (160-230°C) for meats and vegetables.

Food Size: Larger cuts like whole poultry, roasts, root vegetables.
Technique: Indirect dry heat, utilizing the oven's hot air.

To learn more: https://youtu.be/C2SnnnGyXQg?si=uSv6tU7wd7HCiO0D

Best Food for Roasting

Meats: Roasting cooks large cuts of meat slowly and evenly. Prime rib, beef tenderloin, pork
butt or shoulder, and pork loin all benefit from roasting.
Poultry: Place whole chickens or turkeys in a roasting pan or on a rotisserie spit and cook
them for several hours to get a moist and flavorful product.
Fruits and Veggies: Roasting is a great way to bring out the best qualities in fruits and
vegetables. Use this cooking method for grapes, cherries, and tomatoes to intensify their
flavors. Pumpkin, squash, eggplant, and cauliflower are also excellent when roasted.

Sauteing
Originating from a French word that means "to jump," sauteing is performed over a burner in a hot,
shallow pan and uses a small amount of oil or fat to coat food for even browning. This method
cooks food quickly, so keep the food moving by tossing or flipping. Heat the oiled pan before
adding food to achieve great results with sauteing. Additionally, stir or toss items frequently
without overcrowding the pan with too much food.

Temperature: High heat, often between 300-400°F (150-200°C).

Food Size: Smaller pieces like diced vegetables, sliced meats.
Technique: Direct heat; food moves constantly in the pan.

To learn more: https://youtu.be/CTyV3JExDT8?si=YcaMKhXFFPUHuiiH

Best Food for Sauteing
Meats: Since sauteing cooks food quickly, use tender cuts of meat like ground beef, tenderloin,
or medallions. Small, uniformly sized cuts are best since they brown evenly.
Poultry: Saute boneless breasts, strips, or cutlets to sear in flavor.
Vegetables: Zucchini, squash, and leafy greens can all be sauteed in olive oil or butter. Use this
cooking method for carrots, celery, and onions, which often make a flavorful base for other
dishes.

Frying
Frying is a popular cooking method that involves immersing food in hot oil or fat. The hot oil cooks
the food quickly, creating a crisp exterior while retaining moisture. There are different types of
frying techniques, including pan-frying, shallow frying, deep frying, and stir-frying. Pan-frying cooks
food in a shallow layer of oil, while deep-frying cooks food by completely submerging it in hot oil.
For the best final product, use the right oil, maintain the proper temperature, and avoid
overcrowding the pan.

Temperature: Varies based on the type of frying; deep frying at around 350-375°F (175-190°C).
Food Size: Pieces suitable for submersion in oil, like fries, chicken pieces.
Technique: Direct heat from oil immersion.

To learn more: https://youtu.be/c3dJnF-WT74?si=DvfNOdoC5AlV_hg4

https://youtu.be/U1zfRYWqHcw?si=U6KznOakm9j3bjsG

Best Food for Frying

Meats: While some restaurants choose to deep-fry ham or other large cuts, pan-frying tender
meat in small cubes provides a delicious addition to salad, pasta, or rice.
Poultry: Fried chicken is a staple in country diners, but you can also pan-fry chicken for stir fry
or chicken sandwiches. For Thanksgiving meals, prepare the main entree by deep-frying a
turkey.
Vegetables: Starchy vegetables are renowned for being fried and served as side dishes, such
as french fries. However, dipping vegetables in batter and deep frying them creates a unique
menu item to appeal to customers.
Fish: Since fish is lean meat, most chefs dip it in batter before frying it for the best finished
product.

Broiling
Broiling cooks food by transferring extremely high heat onto food items, usually directed from a
radiant above the food that cooks on one side at a time. Browning can occur quickly in this process,
sealing juices and flavor inside and leaving a crisp exterior. Because this cooking method is fast, use
a timer and check food frequently so it doesn't become burnt or overcooked. In commercial
kitchens, you can broil items using a salamander or broiler oven.

Temperature: Usually around 500°F (260°C) in the oven's broiler setting.

Food Size: Suitable for smaller cuts placed closer to the heat source.
Technique: Direct heat from above; food is placed on the top rack.

To learn more: https://youtu.be/rSHPkVZ0sFA?si=gIuo8G5jlTCVxkuv

Best Food for Broiling

Meats: Broiling works best on thinner cuts of meat, like steaks, pork chops, or hamburger
patties. Tender cuts are preferred because the dry heat will quickly evaporate moisture and dry
out the meat.
Poultry: Use chicken or turkey cutlets, breast halves, quarters, and legs in the broiler for
flavorful results.
Fish: Choose thick, sturdy fish, like salmon, that can handle high heat and won't dry out during
the cooking process.
Fruits and Veggies: Broiling can cook fruits and vegetables for different flavors and textures.
Try broiling peaches or grapefruit for a unique menu item.

Combination Cooking
Combination cooking utilizes both dry and moist cooking methods. Foods are cooked in
liquids at low heat for an extended period, resulting in fork-tender meat and vegetables. This
technique works with the toughest cuts of meat, gradually breaking down fibers until they
melt into the liquid. There are 2 combination cooking methods, Braising and Stewing.

Braising
During braising, foods are first seared in a hot oiled pan and transferred to a larger pot to
cook in hot liquid. Then, partially submerge the food in simmering water, broth, or stock. Low
heat softens the food and reduces the liquid over an extended cooking time, intensifying the
flavors. Due to these qualities, braising produces fork-tender meats that fall off the bone.

Temperature: Searing at high heat, then reducing to a simmer at lower temperatures (ranges
may vary).
Food Size: Larger cuts like pot roasts, tougher meats, vegetables.
Technique: Combination of high heat searing followed by lower heat cooking in a covered pot.
To learn more: https://youtu.be/rocRSfC-FVo?si=kL8JSFlCb9bmniNE
https://youtu.be/qt_rPBkdtQc?si=jheh3bgv6ldB-5YY

Best Food for Braising

Meats: Braising is most commonly used with cheaper, tougher cuts of meat such as pork
shoulder, chuck roast, and lamb shank because it softens and tenderizes the muscle fibers.
Vegetables: You can braise vegetables alone or alongside meat to add more flavor. Root
vegetables like potatoes, beets, and turnips soften during braising. Celery and fennel absorb
liquid but maintain a firm texture.
Legumes: Lentils, chickpeas, and green beans can be braised in broth or wine for a soft texture
that isn't mushy.

Stewing
Unlike braising, stewing completely submerges food in hot liquid. Use small cuts of meat in a
stew, which are slow-cooked at low heat. As the stew cooks, fibrous vegetables break down
while the meat's fat and collagen melt away. This leads to a thick, flavorful gravy filled with
tender meat and soft vegetables.

Temperature: Low and slow cooking; typically around 180-205°F (80-95°C).

Food Size: Suitable for diced or smaller cuts in a pot filled with liquid.
Technique: Indirect heat; food is submerged and slowly cooked in the liquid.

To learn more: https://youtu.be/YlmmACQMFtc?si=dARCya4lU4cOyj2V

Best Food for Stewing

Meats: Meats rich in collagen and fat do well in a stew pot. Avoid lean cuts in favor of
brisket, oxtail, or chuck roast.
Vegetables: Vegetables add depth to your stews. Onions, carrots, potatoes, and celery are
common, but some recipes use parsnips, turnips, or rutabaga.

Exercise!

Exercise 1 / true or false (Reading)

After reading the material, please answer carefully 10 questions of true or false below by
underlined the correct answer!

1. True or False: Blanching involves submerging food briefly in boiling water or exposing it to
steam to cook it completely.
2. True or False: Broiling cooks food by transferring extremely high heat onto food items, usually
from a heat source above the food.
3. True or False: Sous vide cooking requires food to be vacuum-sealed before being cooked in a
hot water bath.
4. True or False: Frying involves cooking food in hot oil or fat and can include different
techniques like pan-frying, deep-frying, and stir-frying.
5. True or False: Grilling uses indirect heat to cook food items slowly in an oven or closed
chamber, making it ideal for slow-roasting meats.
6. True or False: Simmering cooks food at higher temperatures than boiling and is suitable for
cooking tougher cuts of meat.
7. True or False: Poaching is a high-heat cooking method used for cooking delicate items and is
performed at temperatures just below boiling point.
8. True or False: Baking involves cooking foods by immersing them in hot oil or fat, producing a
crispy exterior.
9. True or False: Sauteing is a cooking technique that involves cooking food in an oven and using
indirect heat to surround the food from all sides.
10. True or False: Combination cooking methods involve using both dry-heat and moist-heat
techniques to cook food, such as braising and stewing.

Exercise 2 / Multiple-choice
(Reading activity)
Choose one of the correct answers among options a, b, c, and d below!

1. Which cooking method utilizes high heat to surround food with dry air in an enclosed
environment?
a. A) Simmering
b. B) Grilling
c. C) Poaching
 d. D) Steaming
2. Which cooking technique is often used for cooking vegetables, beans, and rice by
allowing them to sit in hot water just below the boiling point?
a. A) Blanching
b. B) Roasting
c. C) Broiling
d. D) Braising
3. Sous vide cooking involves cooking food in:
a. A) Hot oil
b. B) A water bath
c. C) A pressure cooker
d. D) A microwave
4. Which cooking method involves submerging food in hot liquid between 160-180°F (70-
80°C)?
a. A) Steaming
b. B) Simmering
c. C) Poaching
d. D) Broiling
5. What is the primary factor that differentiates baking from roasting?
a. A) Temperature used
b. B) Type of food cooked
c. C) Equipment used
d. D) Length of cooking time
6. What cooking method involves immersing food in hot oil or fat to cook it quickly and
create a crispy exterior?
a. A) Baking
b. B) Steaming
c. C) Frying
d. D) Broiling
7. What is the primary difference between sauteing and frying?
a. A) Sauteing uses high heat, while frying uses low heat.
b. B) Sauteing involves cooking food in an oven, while frying involves stovetop cooking.
c. C) Sauteing uses less oil or fat compared to frying.
d. D) Sauteing and frying are the same cooking method.
8. Which cooking method cooks food by transferring high heat onto food items, usually
from a heat source above the food?
a. A) Baking
b. B) Broiling
c. C) Grilling
d. D) Steaming
9. What is the purpose of blanching in cooking?
a. A) To fully cook food items
b. B) To brown the exterior of vegetables
c. C) To partially cook and preserve the color of food items
d. D) To roast food items in an oven
10. Combination cooking methods involve:
a. A) Using only dry-heat techniques
b. B) Using only moist-heat techniques
c. C) Using both dry-heat and moist-heat techniques
d. D) Using neither dry-heat nor moist-heat techniques

Exercise 3 / Listening
please scan the QR-code above or here: https://youtu.be/Lh91QeRcVFQ?
si=PgNORFJIXqB2BKy5 watch and listen carefully the video.

After that Answer the Questions below!

Fill-in-the-Blank Questions:

1. Frying is a cooking method involving high heat and the use of oil or fat in a _________ pan.

2. __________ is a French word for "jumped" or "bounced."

3. Deep frying involves foods completely submerged in __________.

4. Braising uses both ________ and _________ heats.

5. Simmering refers to cooking in a liquid just below the __________ point.

6. Stewing involves slow cooking in a closed pan with smaller pieces of meat or vegetables
submerged in __________.

7. In steaming, heat is used in the form of __________.

8. Boiling is a wet cooking method where ingredients are cooked in water at _________ degrees
Celsius.

9. Poaching is done with relatively low heat, suitable for delicate foods like _________ or _________.

10. Blanching involves submerging the ingredient in boiling water for a short time and then
plunging it into ice water to __________ it quickly.

Exercise 4 / Matching Vocabulary

Exercise
Match the following culinary-related words with their definitions.

No. Cooking Methods Description

1. Sauté A. Cooking technique

involving cooking food
slowly in a covered pot
with a small amount of
liquid.

2. Braise B. Cooking method that

involves cooking food
quickly in a small amount
of fat over high heat.

3. Boil C. To cook food by

submerging it in hot liquid
just below boiling point.

4. Grill D. To cook food directly

over an open flame or heat
source.

5. Simmer E. To cook food by

immersing it in boiling
water or other liquid.

Exercise 5 / Fill in the Blanks

Grammar Exercise
Complete the following sentences by filling in the blanks with the correct verb tenses related to
cooking.

1. When I (start) ___________ cooking, I (realize) ___________ the importance of precise timing.

2. Last night, I (prepare) ___________ a delicious stew using a slow-cooking method. It (take)
___________ three hours to cook.

3. While the soup (simmer) ___________ on the stove, I (chop) ___________ the vegetables for the salad.

4. By the time the guests (arrive) ___________, I (already finish) ___________ preparing the appetizers.

5. The chef often (teach) ___________ us new techniques, and we (learn) ___________ a lot from him.

Answer Key

Exercise 1
1. False
2. True
3. True
4. True
5. False
6. False
7. False
8. False
9. False
10. True

Exercise 2
1. B) Grilling
2. A) Blanching
3. B) A water bath
4. C) Poaching
5. B) Type of food cooked
6. C) Frying
7. C) Sauteing uses less oil or fat compared to frying.
8. B) Broiling
9. C) To partially cook and preserve the color of food items
10. C) Using both dry-heat and moist-heat techniques

Exercise 3
1. Shallow
2. Sautéing
3. Oil or fat
4. Dry, wet
5. Boiling
6. Liquid
7. Steam
8. 100
9. Eggs, fish
10. Cool

Exercise 4
1. Sauté - B
2. Braise - A
3. Boil - E
4. Grill - D
5. Simmer – C

Exercise 5
1. started, realized
2. prepared, took
3. was simmering, was chopping
4. arrived, had already finished
5. teaches, learn
References
https://www.webstaurantstore.com/article/454/types-of-cooking-methods.html#stew
https://youtu.be/NaMtktnlb4A?si=_qTUIVpTdfc8No6S
https://youtu.be/0sl3eMAXspE?si=OSfCegHkZcHJ5znQ
https://youtu.be/JjriwawzXZk?si=wDqhzsM8GL4c5BHw
https://youtu.be/yij7fPSezS0?si=4_5ymx8-oC2uZI4C
https://youtu.be/zHTRGMuMhT4?si=S4ZVQvmJosJ_EAJT
https://youtu.be/svHjQwJcJaE?si=DU-t6VtYCU4cjFRV
https://youtu.be/Xk1AE1IcWCA?si=z6fred1vjTBnqRx_
https://youtu.be/C2SnnnGyXQg?si=uSv6tU7wd7HCiO0D
https://youtu.be/sv3TXMSv6Lw?si=PvJv8lHFtDqEXFoI
https://youtu.be/CTyV3JExDT8?si=YcaMKhXFFPUHuiiH
https://youtu.be/c3dJnF-WT74?si=DvfNOdoC5AlV_hg4
https://youtu.be/rSHPkVZ0sFA?si=gIuo8G5jlTCVxkuv
https://youtu.be/U1zfRYWqHcw?si=U6KznOakm9j3bjsG
https://youtu.be/rocRSfC-FVo?si=kL8JSFlCb9bmniNE
https://youtu.be/YlmmACQMFtc?si=dARCya4lU4cOyj2V
https://youtu.be/qt_rPBkdtQc?si=jheh3bgv6ldB-5YY
https://youtu.be/Lh91QeRcVFQ?si=PgNORFJIXqB2BKy5