Q4 Module3 G10 Cookery
Q4 Module3 G10 Cookery
QUARTER 4 – MODULE 3
I. INTRODUCTION:
This module will guide you to acquire the essential knowledge and competencies
and at the same time develop your skills on the methods of cooking meat. Your performances in
every activity will help you to practice gained understanding. The lessons are arranged to follow
the standard sequence of the course. The order in which you read them can be changed to
correspond with the textbook you are now using.
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 or hotter.
Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat.
Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place
through the hot metal of the pan.
Note: The browning of food (including the process by which meat is browned, called the Maillard
reaction) can only be achieved through dry-heat cooking.
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Examples of dry-heat methods include:
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.
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.
Dry-heat cooking methods that rely on the 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. Broiling and grilling require the food to be
quite close to the heat source, which in this case, is likely to be an open flame.
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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 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 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.
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
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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 pasta, 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 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 for delicate fish as well as some kinds of pasta.
Steaming
Steaming is a moist-heat cooking technique that employs hot steam to conduct the heat
to the food item.
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.
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.
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Begin by Searing
Because most heat does not permit the various browning reactions that dry heat
produces, giving cooked meats the brown, outer crust that also helps to develop complex
flavors and aromas, it's customary to sear meat in a pan with a small amount of hot fat before
braising it. This step helps to develop flavors as well as making the meat more appealing
visually. Read more about how to braise 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, breasts, 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.
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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, or braising.
3. 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.
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III. ACTIVITIES/EXERCISES:
S E U Q I N H C E T
T S S A H O T O G G
E G D I F O G O G N
A N R S M D F K T I
M I D I S D O I U R
I T G D F G E N U E
N S B A K I N G K M
G A G D G T S I O M
G O G R I L L F G I
Y R D F L I O R B S
Word Box
Activity 2. Enumeration:
Directions: Read each statement and lists the correct answer. Use your activity notebook for
your answer.
Activities/Exercises:
I.
S E U Q I N H C E T
T S S A H O T O G G
E G D I F O G O G N
A N R S M D F K T I
M I D I S D O I U R
I T G D F G E N U E
N S B A K I N G K M
G A G D G T S I O M
G O G R I L L F G I
Y R D F L I O R B S
II.
A. 1. Roasting and Baking
2. Grilling and Broiling
3. Sautéing and Fan-Frying
4. Deep-Frying
B. 1. Simmering
2. Boiling
3. Steaming
4. Cooking with Steam
5. Braising and Stewing
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IV. SUMMATIVE ASSESSMENT:
II. MODIFIED TRUE OR FALSE: Write TRUE if the statement is correct if FALSE
write the corresponding correct answer to the underlined word to make
the statement correct.
_________1. Meats high in fat are cooked without added fat, such as roasting or
broiling.
_________2. Ground meat and cubed usually made from trimmings can be cooked by
dry heat or moist heat.
_________3. Tenderness is not the only goal of cooking. .
_________4. Meats low in fat are often cooked with added water to prevent dryness, like
sautéing, pan-frying, or braising.
_________5. Least tender cuts from shanks, breast, brisket, and flank are cooked by
dry heat.
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III. ESSAY: Give precise and straightforward answers to what is being asked.
(5 pts. each)
References:
https://www.youtube.com/results?search_query=tle+cookery10+quarter4+module2
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