The document discusses cooking and basic cooking principles. It defines cooking as using heat to prepare food for consumption and lists five purposes of cooking: to make nutrients available, enhance flavor, improve digestibility, increase palatability, and destroy pathogens. It identifies the key questions to consider when cooking: what utensils to use, ingredients, amount of heat, and which recipe to follow. The document then provides an overview of common cooking utensils and their uses before discussing ingredients, methods of cooking including dry and moist heat methods, and the five parts of a standard recipe: yield, ingredients, directions, equipment needs, and temperature/time.

1. Cookery
NCII
All About Cooking
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3. Cooking
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- the act of using heat to prepare food for consumption.

4. Purpose of Cooking:
1.To make its maximum value available in palatable form.
2. To develop and enhance flavor
3. To improve its digestibility
4. To increase palatability by improving its color, texture and flavor.
5. To destroy pathogenic organisms and substances found in raw foods
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5. 1. What cooking utensils to use?
2. What ingredients to use?
3. How much heat will we apply?
4. Which recipe guide to use?
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Basic Cooking Principles

6. It is very difficult, if not impossible, to cook (well)
without good utensils, good equipment.
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Cooking Utensils

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17. Kitchen utensils

18. Wooden Spoon
Used for mixing and
when cooking and
stirring hot foods

19. Slotted spoon
Used to stir foods
that are in liquids
and to separate the
solid foods from the
liquids when
serving

20. Wire whisk
to whip eggs or
cream or add air to
a batter. Not used
with thick mixtures

21. Rubber spatula
Used for mixing,
folding soft
ingredients and to
remove ingredients
from a bowl or plate

22. peeler
Tool to remove the
outer layer of fruits
and vegetable

23. Kitchen knife
All purpose large
knife used to slice,
mince, chop, cube
and dice.

24. Paring knife
All purpose small
knife used as an
extension of the
hand for small cuts,
garnishes, paring or
coring

25. Butcher’s knife
specialty knife used
when cutting meats
because of its
thicker broad blade

26. colander
A bowl with holes to
allow liquids to pass
through. Used for
separating solid
materials from
liquids and washing
veg and fruits

27. Measuring spoons
utensils for
measuring small
amounts of both dry
and liquid
ingredients
accurately

28. Dry measuring cup
utensils for
measuring various
amounts of dry or
sticky ingredients
accurately. They
must be filled to the
top and leveled off.

29. Kitchen shears
tool used to cut
foods and materials
used in the kitchen

30. Liquid measuring cup
utensil to accurately
measure liquid
volume of
ingredients.

31. grater
A cutting tool used
to shred or grate
foods like potatoes,
cabbage, cheese or
if the surface is fine,

32. tong
utensil used to lift
and hold foods
while they are being
cooked or served

33. Mixing bowl
these basic kitchen
utensils have
varying sizes and
can be in metal,
plastic or
glass/ceramic

34. Kitchen timer
A device that can
be set for a number
of minutes;
commonly used in
baking

35. Chopping board
a wooden board
where meats or
vegetables can be
cut

36. Mortar and pestle
used since ancient
times to prepare
ingredients or
substances by
crushing and
grinding them into a
fine paste or
powder

37. strainer
A device made of
crossed wires for
separating solid
matter from a liquid.

38. Vegetables
Meat
Condiments
Spices
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Ingredients for Cooking

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44. METHODS OF COOKING
▸ Dry-Heat Cooking
▹ Dry-heat cooking methods are those that utilize air or fat.
▸ Moist-Heat Cooking
▹ Moist-heat cooking uses water or steam.

45. DRY HEAT COOKING
▸ 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.

46. ROASTING

47. BAKING

48. GRILLING

49. BROILING

50. SAUTÉING

51. PAN FRYING

52. DEEP FRYING

53. MOIST HEAT COOKING
▸ Moist heat cooking methods include any techniques that involve
cooking with moisture — whether it's steam, water, stock, wine or
some other liquid. Cooking temperatures are much lower, anywhere
from 140°F to a maximum of 212°F, because water doesn't get any
hotter than that.

54. POACHING

55. SIMMERING

56. BOILING

57. STEAMING

58. BRAISING

59. STEWING

60. The 5 Parts
of a Recipe
Obj. F2.01
Remember recipe parts & resources.

61. 1. Yield
The yield tells the number and size of servings the
recipe will make. Knowing the yield in advance
helps one to know if more or less food is needed
– whether or not to make more or less of the
food.
Yield

62. 2. List of Ingredients & Amounts
List of
Ingredients
& Amounts
Ingredients are listed in the exact amount as
needed. The specific form of ingredient is also
stated. Ingredients should be listed in the order
they are used in the recipe in order o prevent
leaving out any ingredients.

63. 3. Step By Step Directions for Mixing & Handling
The recipe should have
directions for how to
prepare it. The steps need
to be listed in the order
they should be done.
Numbered steps are easy
to follow & help to prevent
steps from being skipped.
However, some recipes are
written in paragraph form,
and should be read &
followed VERY carefully.

64. 4. Equipment (Container Size & Type)
Most recipes do not state ALL the necessary equipment;
however, specific equipment such as a 8 x 8 square pan is
sometimes listed. It is important to use the stated specific
equipment so the food will not overflow or overcook.
Container
Size

65. 5. Temperature & Time
Some recipes give
you exact cooking
temperatures and
times – ie. 375°F for
15 minutes. Others
will tell you how to
cook the food – ie.
Heat liquid until it
simmers. Oven
temperatures may
vary and times are for
conventional ovens
unless otherwise
stated.

66. 1. What cooking utensils to use?
2. What ingredients to use?
3. How much heat will we apply?
4. Which recipe guide to use?
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Basic Cooking Principles

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