TLE-BASIC COOKING METHOD

2. LESSON 1:
BASIC COOKING
METHODS

3. • One of the important steps in learning how to
cook is to be familiar with the application of the
different methods of cooking and their advantages
and disadvantages.

4. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Broiling-is done by cooking over or
under a direct source of heat, which
may be radiated by electric, gas or
charcoal. This is ideal for cooking
smaller cuts of meat, poultry, or fish
that can be flipped over a grill.

5. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Roasting-refers to cooking on a spit
before an open fire. This can be
done using live coals or using an
oven with rotisserie. A rotisserie is
the skewer that holds the meat and
poultry while being roasted.

6. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Baking-is simply cooking food in an
enclosed equipment called oven.

7. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Sautéing-refers to cooking in a small
amount of fat or in a lightly greased
pan. High heat is used in this
method so that the moisture of the
food will remain intact.

8. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Pan frying- is done by cooking the
food in a moderate amount of fat or
cooking oil, set in medium heat.

9. Different methods of
cooking.
• Dry-heat cooking method-
utilizes air or fat as its
medium.
• Deep-fat frying- is done by
submerging the food in a big
amount of fat or cooking oil.
Meatballs and onion rings are
cooked using this method to assure
even cooking and crispy texture.

10. Different methods of
cooking.
• Most-heat cooking method-
uses water or water-based
liquids.
• Poaching-is done by cooking the food in
small amount of water using the lowest
temperature method of 71 c-82 c (160 F-
180 F). Less movement of bubbles is
observed in this process so as to cook
delicate food items such as eggs and
chicken.

11. Different methods of
cooking.
• Most-heat cooking method-
uses water or water-based
liquids.
• Boiling-is done by cooking the food until
it reaches its boiling point. It uses the
highest temperature for submersion which
is 100 c (212 F)

12. Different methods of
cooking.
• Most-heat cooking method-
uses water or water-based
liquids.
• Steaming-is done by cooking the food
using the vapor that comes from the
boiling water. The food is in contact only
with the steam produced from the boiling
liquid at high temperature, making it a
healthier way of cooking.

13. Different methods of
cooking.
• Most-heat cooking method-
uses water or water-based
liquids.
• Stewing-is a slow method of cooking
where the food is cut into pieces and
cooked in minimum amount of liquid,
water stock, or sauce. Stews have
thickened sauce consistency.

14. Different methods of
cooking.
• Combination cooking method- is
popularly known as braising. This
uses both dry heat and moist heat
methods in cooking food. This is
where the ingredients such as
meat, poultry or fish are first
seared in fat at high temperature,
then simmered in a small amount
of liquid for better texture and
flavor.