This document discusses the history and methods of cooking. It begins with the pre-historic origins of cooking over fire and progresses through ancient, medieval, Renaissance and modern eras. Key developments include the cast iron range in the 17th century and electric appliances in the 20th century. The document also identifies the importance of cooking and categorizes the main types of cooking methods as dry, moist, and combination. Within each category are sub-methods like roasting, poaching, and braising.

1. Methods of Cooking

2. Objectives:
At the end of the lesson, the students should be able
to:
a.Discuss the History of Cooking;
b.Discuss the importance of Cooking; and
c.Identify what are the three (3) Types of Cooking.

3. History of Cooking

4. Pre-historic Cooking
It was believed that
primitive humans have begun
to cook 250,000 years ago by
tossing a raw piece of
something into the fire
The first method of cooking was roasting, where a fish or a
bird was placed on the end of a stick and held over an open
fire.

5. Ancient Cooking
Early carvings from Assyria
and Babylonia indicate the use of
charcoal in cooking pans.
Boiling and stewing were done
using pots placed near the fire, or
in cauldrons suspended over a fire
by hanging from a tripod formed by three poles joined at the apex or by fastening
chains attached to a beam.
Egyptian wall paintings that date back to 4000 BC show that ancient Egyptians
used cooking methods such as roasting, broiling, frying and boiling.

6. Medieval Cooking
The average men had no
kitchen; but in castles, monasteries,
and palaces, there were huge
kitchens equipped with all kinds of
cooking wares and utensils. Huge
houses had bread made in tall ovens,
and their dinner included a roast,
white bread, quarry, and custard or
pudding.
In the Middle Ages, what people eat depends on who they are. During feasts, large
numbers of invited guests were served different dishes of varying number and quality of
courses according to social status. The rich always ate better than the poor

7. Renaissance cooking
The Renaissance period brought
in famous cooks and notable
advancements in cuisine. That time,
Italy had the most famous, skilled and
creative chefs in Europe who took fine
dining into new levels. The banquet
tradition and the flavors of Medieval
times were carried over to the
Renaissance.
you can find a large selection of foods like pasta, bread, hard biscuits, wine, rice, cheese,
pecorino, pizza (with no tomato sauce yet), sausages, omelets, meatballs, pork, fish and
small birds or game.

8. Modern Cooking
One of the biggest changes
came in the mid-17thcentury when
the cast-iron range was developed
and began to replace open
fireplaces.

9. 20th Century Cooking
During the 20th century,
science and technology became
significantly advanced, so food
preparation and preservation
were greatly affected. Processes
like refrigeration, freezing,
heating, and canning had
improved, making preservation of
foods a lot easier. The use of electricity in homes also
started in this era and it paved the way for the development, manufacture, and use
of electric kitchen appliances

10. Why is Cooking
Important?

11. Cooking is an important activity since it is
associated with a lot of benefits. Cooking
meal at home will bring the greatest form
of family bonding. Cooking saves a lot of
money than buying already prepared meal
or eating in a restaurant.
Cooking involves the application of heat to foodstuffs. The basic object of cooking is to tenderize food so that it will be easier
to digest. Cooking is already part of our curriculum. But cooking can be more than just a chore you have to do – it can also
be a teaching activity.

12. Dry Cooking Method
Baking – involves the
exposure of food to dry heat
in an oven.

13. Deep Frying – it involves
the immersion of food in hot
oil or fat to cook it to a crisp
golden color.

14. Grilling - a form of cooking
that involves dry heat applied to
the surface of food, commonly
from above or below. Grilling usually
involves a significant amount of direct, radiant heat, and tends to be used for
cooking meat and vegetables quickly.

15. Poeleing - A cooking
method in which the item is
cooked in its own juices, in a
covered pot, and it is usually
done in the oven." Also
known as "pot roasting” Usually confined to
poultry and involves cooking with butter in a closed container in the oven and requires a longer time
than roasting.

16. Thermostats – are delicate calibrated instruments that
may incorporate an on-off switch, but their main
purpose is to set and maintain a maximum operating
temperature. This temperature can be adjusted by the cook, according to the type of food to be fried and the
frying medium being used.

17. Roasting - a cooking method
that uses dry heat where hot air
envelops the food, cooking it
evenly on all sides with
temperatures of at least 150 °C
from an open flame, oven, or
other heat source.

18. Spit Roast - an equipment
may be hired or permanently
installed. This may be fired with
bottled gas in a similar way to a
barbecue grill or it may require
solid fuel such as wood and
heat beads. The spit should turn slowly so that the fat and juices roll around
the meat to give a self-basting effect.

19. Shallow Frying - it includes
sautéing, sweating and stir
frying. Usually uses a frying pan but for large quantities,
some kitchens use a shallow tilting pan or bratt pan.

20. Sauté
Refers to food tossed over and
over in a frying pan to seal or
brown it evenly on all sides. Very
little amount of oil or butter is used.
Sweat
The process is often applied to
onions and some other
vegetables, which are literally
made to sweat in butter and oil.
The object of sweating vegetables is to drive off some of
the moisture and to party cook them.

21. Stir-fry
It involves heating a small
amount of oil over a medium to
high heat and adding various
items to be cooked.

22. Moist Heat / Wet Cooking Method
Boiling - a method to toughen
food such as meat and eggs.

23. Blanching - it means to
subject food to the action of
boiling water or hot frying
medium for a short period of
time.

24. Simmering - a food
preparation technique in
which foods are cooked in
hot liquids kept just below
the boiling point of water,
but higher than poaching
temperature.

25. Poaching - a type of
moist-heat cooking
technique that
involves cooking by
submerging food in a
liquid, such as water, milk,
stock or wine.

26. Steaming - a method of
cooking using steam. This
is often done with a food
steamer, a kitchen
appliance made
specifically to cook food
with steam, but food can
also be steamed in a wok.

27. Combination Cooking Method
Braising – is slow cooking in
an oven in a covered container
just large enough to hold the
items being braised.

28. Stewing - long,
slow method of cooking wh
ere food is cut into pieces
and cooked in the
minimum amount of liquid,
water, stock or sauce. The
food and the cooking liquid
are served together.