Cooking involves applying heat to food through dry or moist methods. Dry heat cooking directly or indirectly heats the food's surface, developing flavor over a short time. Moist heat cooking uses water and steam, which are better heat conductors that tenderize meat by raising its temperature to form gelatin. The two main cooking methods are dry heat, like grilling, and moist heat, like braising. Cooking makes food safer, tastier, and easier to digest by altering its molecular structure, texture, flavor, and appearance.

1. COOKERY

2. COOKING
• Cooking is the transfer of
energy from a heat source to a
food. This energy alters the
food molecular structure,
changing it’s texture, flavor,
aroma and appearance.

3. WHY FOOD IS BEING
COOKED?
• Cooking makes food taste
better.
• Cooking destroy
undesirable organisms and
makes food to ingest and
digest.

4. 2 TYPES OF COOKING
METHOD.
A. DRY- HEAT COOKING METHOD.
- The most popular method of cooking meat
because it develops the meat surface flavor
and requires only a short cooking time with a
small piece of tender meat.
- A process of applying heat either directly, by
subjecting to the heat of flame or indirectly
by surrounding the food with heated air or
heated fat.

5. B. MOIST- HEAT COOKING
METHOD
• The moist heat method has water and
steam as its working media for
tenderizing meat.
• Water and steam are much better
conductors of heat than air and cause
the tempersture of the connective
tissue to rise to the point where
gelatin formed much more rapidly.

59. They are commonly
used to grate cheese
and lemon or orange
peel (to create zest),
and can also be used
to grate other soft
foods.

68. It is useful when
preparing a
particularly tough
cuts of steak, and
works well when we
are broiling or frying
the meat.

77. It is a device for
removing the
skin from the fruit
and vegetables.

78. It is used to crush
cooked food. Its
name come from
its common use:
crushing cooked
potatoes.

80. Used to
measure the
weight of an
item.

81. It is used to
strain liquids
such as boiling
water or too sift
dry ingredients,
such as flour or
powdered
sugar.