TLE 10

Basic Cooking Techniques and Procedures

It is essential for people in the foodservice sector to know the basics of food
preparation, specifically the basic cooking methods. This is to ensure that they know
the product they are serving and they are able to explain dishes to guests who are
unfamiliar with menu items.

Cooking Methods

Cooking methods are classified into moist heat cooking, dry heat cooking, and
combination of moist and dry heat cooking.

A. Moist Heat Cooking Method

In moist heat cooking method, the water as liquid or as steam is used as medium
for heat transfer. Temperature for cooking ranges from 70 °C (simmering) to 100 °C
(boiling). You can achieve higher temperature with the use of a pressure cooker. Moist
heat cooking generally develops less flavor compared to dry heat cooking. But the
deficiency of flavor is offset by the addition of seasonings like salt and spices and sugar
in fruits.

Moist heat cooking methods are best in the following conditions:

1. Less tender cut of meat where the connective tissues require prolonged cooking.

2. Starchy foods where water is necessary to hydrate the starch molecules for
gelatinization.

3. Fruits and vegetables with fibrous materials.

To prevent further loss of flavor, nutrient and color, moist heat cooking should be
controlled. You should strictly follow the recommended temperature and cooking time
and make sure that the water added is enough to complete the cooking process.
Examples of Moist Heat Cooking
Method
1. Boiling is a method in which food is cooked in boiling water at 100°C or simmering
stock. Green vegetables are immersed in boiling water to retain its nourishment and
flavor while root vegetables are placed in cold water raised to a boiling temperature.

Boiling is ideal for weight watchers and those on medicaldiet. The resultant liquid
known as "pot liquor" can be used as a substitute stock and has a lot of nutrients. The
food retains its original qualities and it is an inexpensive method of cooking.

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2. Steaming uses moist heat (steam or water vapor). This heat is transferred to the
food through convection. Steam under pressure can reach very high temperature
because there is no air present. But too much pressure can damage unprotected food.
That is why steam-release mechanisms are used like the pressure cooker. It ensures
that steam maintains a uniform pressure. There are two types of steaming: Indirect
steaming is done by sealing the food with cloth, banana leaves, or aluminum foil and
placing it in perforated container above a water boiler that generates steam. Direct
steaming is done by allowing the food to have a direct contact with the steam.

3. Stewing is a method that is used to soften tough meats and joints. Water is used just
enough to cover the food to be cooked and cooking is carried out at simmering
temperature in a covered pot for a longer period of time. Large cuts of meat for bulalo
or kare kare are stewed until tender, usually up to 3 to 4 hours but may extend up to 6
hours.

This method can be applied to cheap cuts of meats that cannot be used for finer
dishes. It is a complete meal since includes vegetables and it retains all the nutrients of
the ingredients used. Stewing tenderizes food otherwise considered inedible.

4. Poaching is another version of boiling but less water is used at an even lower
temperature. This method is used for delicate food likeeggs out of the shell. Water is
first brought to boiling before placing the food. The heat is then adjusted to the desired
cooking temperature.

5. Blanching is a variation of boiling. To blanch means tocook partially and briefly

inboiling water to inactivate theenzymes, expel intercellular gases, and reduce microbial
load. In most applications, this is used as a preliminary method. Blanching is
usuallyapplied to vegetable saladsthat cannot be served raw.
B. Dry Heat Cooking Method

These methods are called dry heat cooking because they do not require water to
cook the food.

Nevertheless, you should not forget that food such as poultry and meat contains
large amount of water, so the actual cooking is done partly by the steam produced from
the food itself.
Examples of Dry Heat Cooking
Method
1. Grilling or Broiling is a cooking method where the food is cooked in glowing heat
from gas, electric grill bars, or hot charcoal. The food is close to the source of heat. The
heat transfers through the food by conduction. The source of heat is the only difference

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TLE 10

between broiling and grilling, In broiling, the heat source is above the food while in
grilling, the heat source is below the food.

When cooking using this method, the food should be in small pieces and are
tender. The quick dry heat will not tenderize tough cuts. Large pieces can dry up on the
surface before the interior part is fully cooked. Fish, sausages, hamburgers, poultry,
tender cuts of beef and pork are examples of food that are usually grilled. The food
must be turned from time to time to ensure that both sides are cooked simultaneously.

Grilled food must be served immediately because they become dry and tough
upon cooling. Basting with butter, oil, or marinade is usually done to prevent drying out
on the surface.

2. Roasting is done by turning large pieces of food, specifically meat betore an open
fire. Our famous lechong baboy and lechong manok are examples of roasting. This can
also be done in oven but the food is uncovered and without any liquid added. Rotisserie
can be used tor oven roasting.

The oven temperature are from 101 to 163°C or 225 to 325°F. Use lower roasting
temperature to lessen cooking losses and shrinkage.

3. Baking is done through a pre-heated oven. Much of the heating effected in the oven
is radiation but convection and conduction heating are also present. The material used
can highly influence the speed of baking in the oven. Dark, dull, or rough surfaces allow
radiant heat to pass directly to the food. Glass ovenware also transmits radiant energy,
so baking temperatures are reduced when using these kinds of ovenware. Using the
appropriate ovenwares will help you save on energy.

4. Frying is a method where food is brought in contact with hot cooking oil. There are
three methods of frying:

a. Sauté which means "to jump" This is done on very slow fire to tenderize food items
and partially cook them. It is done quickly to minimize water lose and vitamin
destruction. The food is in small quantity in relation to the pan so that it can be tossed
or flipped. A little fat is added so that the food will not stick to the pan.

b. Shallow frying is a method of frying where complete cooking is done using small
amount of fat. Normally, this method is used for pre-cooked food like sausages

C. Deep fying is achieved when food is completely immersed in oil and cooked at
temperatures of 162°C to 205°C as in fried chicken, crispy pata, lechon kawali, and
French fries. Here, cooking is done at an accelerated pace and the food is evenly
browned.

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TLE 10

C. Combination Method of Heat

Transfer
Some dishes are prepared and cooked by combining varied medium of heat
transfer. Braising is an example of the combination method. It is a method where meat
is browned quickly in fat, and then cooked slowly in a covered pan, with little liquid. This
is a combination of roasting and stewing. Braising is also called fricassee, a term used
when cooking poultry, beef, or veal cuts. Pan-roasting is also braising and is the term
applied when cooking large pieces of meat. It is ideal for tough meats or inferior cuts
and joints.

Meats are first roasted to seal off the pores so as to retain the meat juices and
flavor. The roasted meat is then placed on a bed of vegetables, herbs, flavoring, bacon,
and ham in a casserole. The casserole is two-thirds filled with stock and gravy. Then, it
is sealed with a lid to prevent evaporation and then placed in an oven or fire to cook
very slowly. Once the dish is cooked, whole meat or joints are glazed in the oven.

ACTIVITY 1: MATCHING TYPE

Directions: Match column A with column B. Write the letter of the correct answer on
the line.

A B

__1. Roasting A. Food is brought in contact with hot

cooking oil.
__2. Baking
B. Cooking food partially and briefly in
__3. Blanching boiling water to inactivate the enzymes
__4. Braising C. Food is cooked in boiling water at
__5. Boiling 100°C or simmering stocks.

D. Turning large pieces of food,

specifically meat before an open fire.

E. Much of the heating effected in this

method is radiation.

F. Combination of roasting and stewing.

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ACTIVITY 2
Directions: Give the advantages and disadvantages of the three methods of cooking.

Methods of Cooking Advantages Disadvantages

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