This document contains information about different cooking methods, including moist heat and dry heat methods. It defines various cooking techniques such as boiling, steaming, grilling, baking, and frying. It provides examples of common dishes for each method and discusses the advantages and disadvantages of each technique. The purpose is to teach students about different ways of cooking pork meat and the importance of using different methods.

1. Heavenly Father,
Come be with us today. Fill our hearts with
joy. Fill our minds with learning. Fill our
classrooms with peace. Fill our lessons
with fun. Fill our friendships with
kindness. Fill our school with love. In
Jesus name. Amen.

2. LISTEN CAREFULLY
SPEAK CLEARLY
BEHAVE PROPERLY
WORK QUIETLY
BE FRIENDLY
NO CELLPHONE
ALLOWED

3. Why do we have to clean the dining
room regularly?

4. PICTURE GALLERY!
http://www.flickr.com/photos/cielovianzon/3463887771/

5. OBJECTIVES
http://www.flickr.com/photos/cielovianzon/3463887771/
At the end of the lesson the students should
be able to:
a. Identify the 2 types of cooking
method in cooking pork meat;
b. Classify the different methods into
moist heat method and dry heat heat
method
c. Explain the importance of different
method in cooking pork meat.

6. Methods of Cooking
Methods
of Cooking
Moist
Heat
Dry Heat

7. MOIST HEAT METHOD
This methods include any
technique that involves
cooking with moisture whether
it's steam, water, stock, wine
or some other liquid

8. DRY HEAT METHOD
Refers to any cooking
technique where the heat is
transferred to the food item
without using any moisture.

9. ROASTING AND BAKING
- use hot, dry air to cook
food

10. grilling/ roasting
Methods that rely on heat
being conducted through
the air from an open flame

11. SAUTÉING AND PAN
FRYING
- Uses a very hot pan and a
small amount of fat to cook
the food very quickly.

12. SAUTÉING AND PAN
FRYING
- Uses a very hot pan and a
small amount of fat to cook
the food very quickly.

13. DEEP-FRYING
-It involves submerging food
in hot, liquid fat.
.

14. SIMMERING
The cooking liquid is a bit
hotter than poaching from
180°F to 205°F.

15. BOILING
-The hottest stages is boiling,
where the water reaches its
highest possible temperature
of 212°F

16. Methods of Cooking
Why We Cook Food??
 Cooking improves the flavour and appeal
of food.
 Cooking makes food safe for eating as it
kills micro-organisms which may be present
in food.

17. Methods of Cooking
Why We Cook Food??
Cooking makes food easier to chew and
more digestible. It also enables better
absorption of the nutrients.
 Cooking destroys some of the enzymes
which cause food to spoil. It thus prolongs the
shelf life of food and maintains its quality.

18. Methods of Cooking
Moist Heat
BOILING
 involves cooking the food in a liquid at 100 degrees
 the food has reached boiling point when it starts to
bubble vigorously.
Common Dishes:
Bubur chacha, lontong, wan ton soup and chicken curry

19. Methods of Cooking
Advantages
 fast way to cook food
 healthy method as it requires little or no oil
 good for softening food, making it easy to chew and digest
Disadvantages
 water-soluble vitamins will be drawn out of the food

20. Methods of Cooking
Moist Heat
STEAMING
 relies on the water vapour or steam produced by boiling
water to cook food.
Common Dishes:
Steamed fish, glutinous rice, char siew bao, chee cheong
fun and dumplings.

21. Methods of Cooking
Advantages
 soft and easy to chew and digest
 requires little or no oil
 retains most water soluble vitamins and minerals
Saves fuel and time with the use of the multi-tiered
steamer
Disadvantages
 a longer cooking time is required for steaming as
compared to boiling

22. Methods of Cooking
Dry Heat
GRILLING
 uses dry heat from a gas, electric grill, glowing charcoals
or an open fire to cook food
 similar to barbecuing
Common Dishes:
Satay, otah, beef patties, chicken wings

23. Methods of Cooking
Advantages
 a fast method of cooking
requires less oil or fat than frying
 much of the oil or fat is drained away in the process of
grilling
Disadvantages
 surface of the food can easily become dry and burnt if
there is not enough oil brushed, the temperature is not welled
controlled or the food is not turned frequently enough.

24. Methods of Cooking
Dry Heat
BAKING
 cooks food by dry heat in an enclosed space
 in a cake, heat is radiated from the metal lining of the oven
and circulated by convection currents
Common Dishes:
Cakes, kueh lapis, chicken pie, pizzas

25. Methods of Cooking
Advantages
 large amounts of food can be cooked at the same time
 cooking process does not require constant attention
 baked food is soft and easy to digest
Disadvantages
 takes a long time to cook food, sometimes up to a few
hours

26. Methods of Cooking
Hot Fat
Dry-frying: does not require the addition of oil. Cooks food
from the melted fat that runs from the food when it is heated
Shallow-frying: uses very little oil, no more than what is
enough to cover the base of the pan
Stir-frying: does not require a lot of oil and involves stirring
small pieces of food in a hot pan for a few minutes
Deep-frying: food is submerged in oil or hot fat which gives
the food a crisp texture.

27. GROUP ACTIVITY:
INSTRUCTIONS:
1. The class will be divided into two
2. Each group will choose a leader and a
secretary
3. Name and classify the pictures/dish
according to the method of cooking
used
4. Paste them on the board and explain
them briefly.

28. THANK You! 