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
4
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?
5
Basic Cooking Principles
6. It is very difficult, if not impossible, to cook (well)
without good utensils, good equipment.
6
Cooking Utensils
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.
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.
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?
66
Basic Cooking Principles
Cooking is a skill in preparing food ingredients into delicious dishes we all love. For some talented people, this skill is inborn within them. But good news, because Majority of us are able to LEARN this skill.
There is no magic how to be the best in cooking. You just have to understand the basic principles one needs to know how to perform cooking properly.
Good cooking cannot be achieved when we use the wrong cookware and utensils in order to cook a certain dish.
There is no magic how to be the best in cooking. You just have to understand the basic principles one needs to know how to perform cooking properly.
