SESSION 1-2

COMPARE AND CONTRAST!

 Methods of
cooking MEAT
 Methods of cooking MEAT
1. Dry heat cooking, such
as roasting, broiling, or
sautéing.

2. Moist heat cooking, like

braising, steaming, or
poach
Choosing the Right Cooking
Technique
Using the appropriate cooking
method for the type of food being
prepared is a major part of the
culinary arts. Tough cuts of meat like
beef brisket or lamb shank need to be
cooked slowly, at low heat, for a long
time, and with plenty of moisture.
Choosing the Right Cooking
Technique
Prepared properly, these cuts can be
incredibly tender and delicious. On the other
hand, dry-heat methods typically involve very
high temperatures and short cooking times. A
piece of brisket cooked in this way — on a grill,
let's say would be tough, chewy and largely
inedible.Interestingly enough, a beef tenderloin
steak cooked using a slow, moist-heat method
such as braising would also turn out tough,
chewy and inedible.
 Dry heat cooking
Dry heat cooking refers to any
cooking technique where the heat is
transferred to the food item without
using any moisture. Dry-heat cooking
typically involves high heat, with
temperatures of 300°F
Roasting

Forms of dry-heat cooking that

use hot, dry air to cook food roasting
and baking. Like other dry-heat
cooking methods, roasting and baking
brown the surface of the food, which
in turn develops complex flavors and
aromas.
 Roasting
Both words describe a method
of cooking an item by enveloping it
in hot, dry air, generally inside an
oven and at temperatures of at least
300°F and often much hotter. A
convection oven, which circulates hot
air throughout the oven, can enhance
the browning reaction.
Grilling & Broiling
Dry-heat cooking methods that rely
on heat being conducted through the air
from an open flame are grilling and
broiling. This type of cooking produces
browning reactions on the surface of the
food, thus encouraging the development
of complex flavors and aromas. Grilling
cooks hot and fast, because air is a poor
conductor of heat.
Sautéing & Pan-Frying
Sautéing is a form of dry-heat
cooking that uses a very hot pan and a
small amount of fat to cook the food very
quickly. Like other dry- heat cooking
methods, sautéing browns the food's
surface as it cooks and develops complex
flavors and aromas.
Sautéing & Pan-Frying
Sautéing requires a very hot pan.
When sautéing, it's important to heat
the pan for a minute, then add a small
amount of fat and let it gets hot as well,
before adding the food to the pan. This
hot fat helps brown the surface of the
food. Another key is to avoid overloading
or overcrowding the pan.
 Deep-Frying
Since deep-frying involves
submerging food in hot, liquid fat, it
might take some time to get used to the
idea that it's actually a form of dry-heat
cooking. But if you've ever seen the
violent reaction of hot oil to even a tiny
drop of water, you know that oil and
water are a couple of opposites that has
nothing to do with each other.
Moist heat cooking
Moist heat cooking methods
include any technique that involves
cooking with moisture — whether it's
steam, water, stock, wine or some
other liquid. Cooking temperatures
are much lower, anywhere from
140°F to a maximum of 212°F,
because water doesn't get any hotter
than that.
Simmering
With simmering, the cooking liquid is a bit
hotter than poaching from 180°F to 205°F. Here
we will see bubbles forming and gently rising to
the surface of the water, but the water still isn't
at a full rolling boil. Because it surrounds the
food in water that maintains a more or less
constant temperature, simmering cooks food
very evenly. It's an excellent choice for culinary
preparations including stocks or soups, starchy
items such as potatoes or pastas, and many
others.
 Boiling
The hottest of these three stages is
boiling, where the water reaches its highest
possible temperature of 212°F. It's actually the
least likely of the three to be used for cooking.
That's because the violent agitation caused by
the rolling boil can be too rough on food and will
often damage it. Water at a full boil would be a
bad choice for cooking an egg outside
its shell, as we do when preparing poached eggs,
because the agitation would cause the egg to fall
apart. The same holds true for delicate fish as
well as some pastas.
Steaming
Steaming is a moist-heat cooking
technique that employs hot steam to
conduct the heat to the food it.
Cooking With Steam
Steaming can be done on a stovetop,
with a pot containing a small amount of
liquid that is brought to a simmer. The
item to be cooked is then placed in a
basket suspended above the liquid and the
pot covered.
Braising & Stewing
Braising is a form of moist-heat
cooking in which the item to be cooked is
partially covered with liquid and then
simmered slowly at a low temperature.
Though it can be done on the stovetop,
braising is best done in the oven, because
the heat fully surrounds the pot and
causes the food to cook more evenly than
if it were only heated from below.
Factors Affecting
Choice of Cooking
Methods in Meat
1. Cuts of meat
• Tender cuts like ribs and loin cuts are used for
roasting, broiling and grilling
• Less tender cuts from leg or round are used
for braising
• Tougher cuts from chuck or shoulder are
usually braced
• Least tender cuts from shanks, breast, brisket,
and flank are cooked by moist heat.
• Ground meat and cubed usually made from
trimmings can be cooked by dry heat or moist
heat
2. Fat content
• Meats high in fat are cooked without
added fat, such as roasting or broiling
• Meats low in fat are often cooked with
added fat to prevent dryness, like
sautéing, pan frying
Desired quality
• Tenderness is not the only goal of
cooking. To develop flavor and
appearance is also one of the objectives
to get the desired quality.
Q AND A!
• What are the two
cooking methods?
• Differentiate dry cooking
method from moist
cooking method.
A MINUTE TO WRITE IT!

• Why do we need to
know the different
methods of cooking
meat?
 I CAN LIST DOWN!

DIRECTION: List down 10 meat dishes and write

the cooking methods needed for each.
SESSION 3 - 4
ENCOURAGE ME!
 WE CAN COOK!

PERFORMANCE TASK NO. 1

DIRECTION: Each group will prepare their
desired meat dishes using either dry heat
cooking or moist heat cooking.
LET ME CHECK!