Cookery

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Economics
Group 6
 Background
"Cooking is the art and science of preparing
food for eating by the application of heat." The
term also includes the full range of culinary
techniques preparing raw and cooked food for
the table; final dressing of meat, fish, and
fowl; cleaning and cutting fruits and
vegetables; preparing salads; garnishing
dishes; decorating desserts; and planning
meals(https:/allthatcooking.com/ history of
cooking).
 Introduction
This Chapter provides the learners with the
basic principles in cooking. Included in this
Chapter are the following: basic principles
in cooking, terms and procedures
commonly used in cooking, different tools
and equipment, kitchen design and layout,
and safety and sanitation in the kitchen.
 Cooking Principles
In food preparation, there are basic principles that should
be considered
as these may affect the food you are to serve on the table.
The following are factors that affect the amount and
intensity of heat applied to food:
1. the softness or hardness of the food;
2. Its origin, whether from animal or vegetable;
3. the size of the pleces being cooked;
4.the combination of ingredients and whether they are
dried, fresh, or frozen
5. the type of heat to be applied,
6. the quality and type of saucepans and utensils.
 Methods and
Procedures
following principal cooking methods are
(M. E. Williams, 1912):

1. Through application of direct heat

• Broiling - This is cooking over a glowing fire.
• Roasting (toasting) - This is cooking before a
glowing fire.
• Baking - This is cooking in a dry heat like in an
oven.
2. Application by means of heated air
• Boiling - This is heating liquid until bubbles
 Stewing - This is cooking for a longer period of
time in water below the boiling point.

3. Application of heat by means of water

Steaming - This is cooking by using a steamer or
double boiler
by contact with steam or by the heat of the steam
surrounding the vessel.

4. Heat applied by means of heated fat

• Frying - This is cooking in hot fat or oil deep
enough to cover the food to be cooked.
 5. Heat applied by means of metal
• Pan broiling or Pan baking - This is in a
frying pan or griddle using a little fat or no
fat at all.

6. Braising - This is a combination of

stewing and baking.

7. Fricasseeing - This is a combination of

frying and stewing.
Cookery

Tool &
Equipments
 Cooking Materials
The most popular kitchenware are those made of
aluminum. They
are characterized to be of lightweight, attractive, and
less expensive. It
gives even heat distribution no matter what heat
temperature is applied during the cooking process.
However, since aluminum is a soft metal, care must
always be observed in washing to avoid dent and
scratches making the utensil unusable.
 Stainless
Stainless steel cooking ware is also best
in cooking but is more expensive, It is
easier to clean and will not wear out
immediately compared lo aluminum.
Stainless steel utensils are sold in
different gauges from light to heavy.
 Glassware
Glassware is another kind of utensils
that had been introduced in cooking
especially in baking. It is not practical to
use glass on top or surface cooking. For
long shelf life of glassware, extra care is
needed when used in cooking.
 Ceramic
Ceramic and heat-proof glass is used
especially for baking dishes, casseroles,
and measuring cups. These kind of
cookware conducts heat slowly and evenly.
Some of these baking dishes are decorated,
so aside from being used in cooking, they
can also be used as serving dish on the
table.
Teflon is a special coating applied inside of
aluminum or steel pots and pans, This
material prevents food from sticking to the
pan. Cleaning is easier, however care must
be taken not to scratch the Teflon material
with sharp instrument like knife or fork.
Wooden ladle should be used to tum or mix
food during cooking.
kitchen
tools
Can and bottle opener. This is used
to open cans, and bottles with smooth
operation. It has a comfortable grip
and tuming knob.
Cutting board. This
is used when cutting
or slicing ingredients.
They are made of
wood or plastic.
 Grater. This is used to
separate, grate, shred
foods such as cheese,
cabbage, and carrots.

Potato masher. This is

used to mash cooked
potatoes, turnips, carrots
and other soft cooked
 Kitchen Shears. These
are very useful in opening
food packages, cut string
from package foods. Others
use this in cutting
vermicelli or long pasta
noodles into shorter portion
before adding to the recipe.
When used in this manner,
care should be taken that
the kitchen shear is free
from rust.
Rotary eggbeater. This is
used for beating small
amount of eggs or batter. It
is advisable to have the
stainless type since this
does not rust easily.
It needs proper care so the
gear will run smoothly
during the beating process.
Scraper. This is made of
rubber or silicone used to
scrape food from the side
of the bowl to avoid
waste.

Serving spoons. These

are used in transferring
food from the serving dish
to the individual plate. It
 Soup ladle. This is used to
serve soup and stews. This is
also very useful in removing
or skimming off fat from soup
or stews during the cooking
process.

Wooden ladle. This is used

for creaming, stirring, and
mixing. Wooden ladles must
be made of hard wood keep
 Two-tine fork. This is
used to hold cooked or
broiled meat while
slicing. Also useful in
turning solid pieces of
meat or other food while
browning. This is made
of stainless steel and
with heat-proof handle.
Measuring
tools
 Measuring cup for dry
ingredients. This is used
to measure solid and dry
ingredients such as four,
sugar and solid fat. It is
made of stainless steel,
aluminum or plastic
material the size of which
ranges from 1, ½, ¾, ¼,
 Measuring spoons for dry
ingredients. These as are
used for measuring small
amount of ingredients such as
baking
powder, baking soda
cinnamon, cream
or tartar, and other dry
ingredients needed in small
quantity. These also come in
different sizes ranging from 1
 Measuring cup for
liquid ingredients.
This is used for
measuring liquid
ingredients such as
water, milk, and cooking
oil. This is usually made
of heat-proof glass and
therefore transparent for
easy viewing of the
calibration.
 Portion scales.
These are used to
weigh small
amount or serving
pieces of food
from 1 ounce to 1
pound.
Knives
Butcher knife. This is
used to section raw
meal. Poultry and fish.
It can also be used as
cleaver to separate
small joints or to cut
bones. This is made
with heavy blade with a
 French knife. This
is used to chop, dice,
or mince food. The
heavier kind of
French knife has a
saber and flat grind.
Roast beef slicer.
This is used to slice
roasts. ham, and
thick solid cuts of
meats.
Boning knife. This
is used to remove
meat from the
bones. Used to
slice fish for fish
fillet.
 Fruit and salad
knife. This is used
to prepare salad
greens, vegetables,
and fruits.
Kitchen knives. These are
also called cook's or chef's
tools. The presence of these
in the kitchen is of great
importance for a cook for
almost all tasks in be
kitchen, from peeling an
onion and slicing carrots b
carving a roast or turkey,
knives must be within the
Citrus knife. This is
used to slice or
section citrus fruits.
It has a two-sided
and serrated edge.
 Paring knife. This
is used to peel, core,
and section fruits
and vegetables. It
has short blades,
concave with hollow
 Vegetable peeler. This is
used to scrape vegetables
such as carrots, potatoes,
and cucumber. It is also
used to peel fruits. The best
vegetable peeler is made of
stainless steel with sharp
double blade that swivels.
Equipment
Refrigerator or freezer. This
is necessary in preventing
bacterial infections from
foods. Special compartments
are provided for meat, fruits,
and vegetables to keep the
moisture content of each type
of food. Butter has its own
compartment to prevent food
odors from spoiling its flavor.
Oven or range. It has a
chamber or compartment
where baking process is
done. The top portion of
the range is used for
cooking food other than
baking.
Microwave oven. This is
used for heating food that
has been prepared ahead
of time, frozen or
refrigerated during slack
periods. Foods can be
heated quickly in the
microwave oven, thus, its
use has increased in most
 Blender. This is used to
chop, blend, mix, whip,
grate and liquefy all kinds
of food. This is a very
useful appliance and
usually used also by
caregivers. Blenders vary
in amounts of power like
voltage and wattage.
 Maintaining Kitchen Tools and Equipment
Including Kitchen Premises
The chef needs to acquire knowledge and
skills in the selection of various types of
chemicals for cleaning and sanitizing
everything he/she uses in the kitchen during
food preparation. In cleaning tools, equipment
and other paraphernalia, manufacturer's
instruction must be followed to ensure safely
and longevity of these things (de los Reyes &
Noynay. 2017).
 Cleaning and Sanitizing
The kitchen is the proper place to prepare
food and therefore it is important to
observe a high standard of cleanlinessin
the place. Cleaning and sanitizing must be
part of the day-to-day activities in the
kitchen Harmful organisms can be
transferred from one food to other foods if
surfaces are not properly cleaned and
sanitized.
 Cleaning and Sanitizing
Cleaning is the process of removing food and other
types of soil from a surface such as a dish, glass, or
cutting board. A cleaning agent is used to remove
any food particles or other substances from the
utensils. The right choice of this is important since
not all types of cleaning agents are safe on food-
contact surfaces. Most bathroom cleaners are
unsafe since they might leave residue on food-
contact surfaces. (A food-contact surface is the
surface of equipment or utensil that food normally
comes in contact with.)
 Categories of Cleaning Agents
Detergent. This is used to wash
tableware, surfaces and equipment which
can penetrate soil quickly and soften it.
Dishwashing detergent and automatic
dishwasher detergent are some examples
of these.

Solvent Cleaner. This is also called

"degreaser" since it is used to clean
 Categories of Cleaning Agents
Acid cleaner. This is used to clean
mineral deposits and soil that cannot be
removed by detergents.

Abrasive cleaners. This is used to

remove heavy accumulated soil that
cannot be removed with detergents. Some
abrasive cleaner is also used as
disinfectant. Food-contact surfaces should
 Two Types Of Sanitizing Methods:
1. Heat. There are three methods using heat to
sanitize surfaces:

a) Hot water - This is the most common

method used in restaurants. If hot water is used
in the third compartment of a three-
compartment sink, it must be at least 1710F
(770C). If a high-temperature ware washing
machine is used to sanitize cleaned dishes, the
final sanitizing rinse must be at least 1800F
(820C).
 Two Types Of Sanitizing Methods:
For stationary rack, a single temperature
machine, it must be at least 1650F (740C).
Cleaned items must be exposed to these
temperatures for at least 30 seconds.

b) Steam - Steam cleaning effectively trades

heat for chemicals without sacrificing strength.
When used correctly, steam can quickly kill
99.9% of germs and bacteria. The use of steam
to sanitize surface is safe, healthy, eco-friendly,
and all natural way to clean your home.
 Two Types Of Sanitizing Methods:
c) Hot air - This is the final method of
using heat, the application of hot air at
180oF for 20 minutes.

2. Chemicals. Chlorine, lodine, and

quaternary ammonium ars examples of
approved sanitizers. Effectiveness of
chemical sanitizers are influenced by
three factors:
 Two Types Of Sanitizing Methods:
a.) Concentration - Too little amount of
sanitizer will result in an inadequate
reduction of harmful microorganisms. Too
much of this can also be toxic.

b.) Temperature - In general, chemical

sanitizers work best in water that is
between 550F (130C) and 1200F (490C)
 Two Types Of Sanitizing Methods:
c.) Contact time - The cleaned item
must be in contad with the
sanitizer(either heat or approved
chemical for the recommended length
of time in order to kill the
microorganisms.
 Cleaning Kitchen Premises
The kitchen should be the cleanest
part of the house since this is the
place where food is prepared every
day. Cleaning the kitchen regularly is
important not only to keep it looking at
its best, but also to remove all of the
germs and bacteria that accumulate in
the kitchen during food preparation.
 Cleaning Kitchen Premises
The following are effective and easy
ways of cleaning your kitchen
premises:

1. Gather and prepare all cleaning

supplies and equipment before you
start cleaning. This will prevent waste
of time searching for any tool or
supply in between your cleaning time.
 Cleaning Kitchen Premises
2. Prepare the sink with a solution of hot
water and dishwashing detergent for
soaking your utensils and cutlery. Soaking
them is the best way to remove easily
food stains and dirt.

3. Take all the clean left-over food and

keep them in refrigerator properly.
 Cleaning Kitchen Premises
Gather next the clean utensils and glassware and
return into the cabinet. Separate the clean utensils
from the solled ones to avoid wasting effort of
cleaning those already clean. This saves time,
money, and effort.

4. Get a trash bag and gather all the dirt, food

leftovers, spoiled food and other trash scattered
around the sink, kitchen tables, counter tops, and
on the floor. It is a good practice to get rid of all
these clutters before you start cleaning.
 Cleaning Kitchen Premises
5. Gather all plates, cups, utensils, pans and
scrape them of food particles and leftovers
and place them into the trash before soaking
into the hot-soapy water.

6. While the plates, cups, and other utensils

are soaked in hot- soapy water, go through
the kitchen countertops, tables, and kitchen
appliances and start cleaning them.
 Cleaning Kitchen Premises
Use soapy sponge or all-purpose cleaner to
remove food particles, grease, and stain. Have a
schedule for cleaning your appliances like oven,
refrigerator, microwave, coffee maker, blender
and other kitchen appliances. To get rid of foul
odor, use baking soda in cleaning them.

7. Go back to your soaked dishes and wash

them using soapy sponge, Rinse well and dry
them off before keeping them into their storage
cabinet or drawers.
 Cleaning Kitchen Premises
8. Quickly vacuum and sweep the floor. Be
sure to remove all fallen dirt, crumbs, grime
and even food spills and stains if there are
some. When done, mop the floor with and
soapy water or a mild detergent with hot
water.

9. Gather the trash bag and place it properly

outside for the garbage collector. Be sure to
seal properly your trash to prevent it from
 Cleaning Kitchen Premises
10. Sanitize your kitchen by spraying air
freshener around the kitchen. Spray
pesticides to areas where cockroaches
and rats lurk around.

11. Lastly, gather all your cleaning

materials and place them properly in their
storage areas.