4. •Roasting to cook uncovered without water,
it is usually done in a oven
5. • Frying- to cook in hot oil or shortening
• Pan-Frying- to cook in small amount of
oil or shortening
• Deep frying- to cook immensely in
large amount of oil or shortening
7. • Stewing- to simmer
slowly in a small amount
of liquid
8. • Broiling- to cook using intense heat radiate
by electrical, gas, or charcoal
• Sautéing- to brown or cook in a small
amount of fat or oil
• Baking- to cook in an enclosed heat like ov
9. Food Preparation
Techniques
• Blend- to thoroughly mix
two or more ingredients
until smooth and uniform
• Chop- to cut in pieces
with knife, chopper, or
blender
10. • Dissolve- to
dry substance
in liquid; to
form a
solution
Marinate- to allow food to stand
in mixture of spices and liquid; to
tenderize and add flavor Truss- to
secure poultry
or other meat
with skewers;
to hold shape
while cooking
11. • Cream- to beat with electric mixer
or a spoon
• Whip- to beat rapidly to
incorporate air as in egg whites
• Stir- to mix ingredients with
circular motion until well blended
12. • Blanch- to dip or plunge food
into boiling water for a few
munities
Mince- to cut into small
pieces with a knife or
chopper
15. Principles of Poultry Cookery
• Should be dried thoroughly before
cooking
• Cook in low moderate heat
• Raw poultry may harbour harmful
bacteria so take care of its preperation
16. • Basting can be done to improve the
taste and flavor of poultry
• Mature birds are best cooked in
moist heat; for young birds dry heat.
17. Parts of Poultry
• White Meat- fleshy and white part of the
chicken
• Dry Meat- the legs, wings, neck and
drumsticks
• Entrails- the heart, liver, and gizzard
20. Principles of Meat Cookery
• Dry heat or oven roasting is best suited to
tender cuts of meat basting frequently to
improve flavor
• Tough meats should be cooked using moist
heat or with liquid at low temperature
• Should not be removed from wrapping to
avoid microbial contamination
21. • Should be cooked thoroughly since it
contains high level of parasites
• Pot roasting is a method of cooking
that tenderize even the toughest
meat
22. Fish and Seafood
• Fresh
• /salt Water living
organisms
Seashells
Fish
Sea Weeds
Crustaceans
23. Principles in Cooking Fish and Seafood
• Scales and gills should be removed before
cooking
• Fat fish is usually desirable for baking and
broiling.
• Fish should be cook quickly and or in a least
possible time.
• Freshness of the fish is important
• Steaming is the most simple and ideal
26. Principles of Cooking Vegetable
• Should be washed just before they cooked.
• Wash before paring or cutting
• Cook until tender; do not over cooked
• Use a large sharp knife in chopping vegetables.
• Be sure the water is boiling before dropping the
Gulay
• Paring vegetables thinly as possible
