TLE7 BASIC COOKING

2. Review
Review

4. Principles
of Cooking
QUARTER 1 LESSON 2

5. Poultry
It includes chicken, duck,
goose, and turkey.

6. Principles
of Poultry
Cookery
• The poultry should be
dry.
• Use low moderate heat.
• Take care of raw poultry
preparation.
• It should be eaten
immediately.
• Do basting.
• Moist heat for mature
birds are best; dry heat
for young birds.

7. Parts of
poultry
• White meat
• Dark meat
• Entrails

8. Meat
It is considered the most expensive item in
a meal.
The most widely types of meat are beef,
pork, and lamb.
Other types of meat cooked are carabeef,
chevon, horsemeat, and venison.

9. Principles
of Meat
Cookery
• Dry heat or oven
roasting is best for
meat.
• Moist heat for tough
meats is the best.
• It should not be remove
from its wrapping.
• It should be cooked
thoroughly.
• Pot roasting is best for
toughest cut of meat.

10. Fish and
Seafood
cooking
Good quality fish and
seafood should be fresh and
free from objectionable odor.
The flesh must be firm,
moist, and elastic.

11. Principles
of
Cooking
Fish and
Seafoods
• removal of fish scale
• Fat fish is for baking
and broiling.
• Lean fish is best
cooked by moist heat.
• It should be cooked in
a least possible time.
• Steaming is the most
ideal method for
cooking seafoods and
fish.

12. Vegetable
Cookery
Vegetables are frequently recommended
in any kind of diet.

13. Principles
of Cooking
Vegetables
• It should be washed
first before cooking.
• Do not overcook.
• Use large knife for
chopping.
• Drop the vegies into a
boiling water.
• It should be peeled.
• Serve as soon as they
cooked.

14. Storing
Vegetables
• Store in the crisper compartment of the
refrigerator.
• Wrap leafy vegetables in a cling wrap;
• root vegetables should be placed in a
cool dry place.

15. Take note!
• Following the correct
principles in cooking meat,
poultry, fish and seafood,
and vegetables is very
important in preparing and
serving good quality and
marketable meals.

16. Take note!
• Poultry should be dried
thoroughly before cooking,
and is best when cooked at
low heat. Clean the poultry
to avoid salmonella
contamination.

17. Take note!
• Different cuts of meat are cooked
according to their tenderness and
texture.
• Tender cuts are best cooked by roasting
or grilling. Tough cuts are cooked using
moist heat. Pot roasting is applicable to
all cuts. Thorough cooking for meat is
recommended.

18. Do this!

19. Thank you!