Cookery (Cooking Method) Fourth Quarter 10.pptx

Cooking Method
Cookery for grade 10.

1. COOKING METHOD Cooking method of meat and poultry. OBJECTIVES OF THE LESSON Identify the different methods of cooking poultry and games birds. Describe the different methods in cooking. Show appreciation of Filipino culture by identifying methods of cooking used in local cuisines.

2. COOKING METHOD Methods of cooking meat Dry heat cooking: heat transferred to the food item without using extra moisture. Moist heat cooking: any technique that involves cooking with moisture.

3. A. Dry Heat Method 3 Roasting and Baking - a method of cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter.

4. Dry Heat Method 4 2. Grilling and Broiling - a method of cooking that requires food to be quite close to the heat source, which in this case, is likely to be an open flame.

5. Dry Heat Method 5 3. Sautéing and Pan-Frying - Sautéing is a form of dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly.

6. Dry Heat Method 6 Deep- Frying - involves submerging food in hot, liquid fat.

7. B. Moist Heat Method 7 1. Simmering -  a cooking method that brings the liquid of a dish to just below the boiling point over lower heat. (180 F – 205 F )

8. Moist Heat Method 8 2. Boiling -  moist heat method that cooks food in boiling water or other water-based liquids (e.g., stock, milk). The temperature for boiling water is 212°F.

9. Moist Heat Method 9 Steaming - a cooking technique that employs hot steam to conduct the heat to the food item.

10. Moist Heat Method 10 Braising and Stewing - braising is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature. - braising begins with searing * Searing - a cooking technique that exposes ingredients (typically meat) to a high temperature to create a crisp browning on the outside. 

11. 11 * Searing - a cooking technique that exposes ingredients (typically meat) to a high temperature to create a crisp browning on the outside. 

12. ACTIVITY 2. (PICTIONARY) You will be given a small board and a marker. (use a paper to erase your answer every item). You will see five pictures of Philippine cuisines and I want you to identify what method of cooking is used in preparation of the dish. Choose from the choices that will be given. You will be given to think and write down your answer on the small board that is given to you. Two points for each item. 12

13. a. Roast b. Bake c. Grill d. Broil e. Sauté f. Pan-fry g. Deep - fry h. Simmer 13 1. Crispy pata

14. 14 2. Lechon a. Roast b. Bake c. Grill d. Broil e. Sauté f. Pan-fry g. Deep - fry h. Simmer

15. 15 3. Embutido a. Roast b. Bake c. Steaming d. Broil e. Sauté f. Pan-fry g. Deep - fry h. Simmer

16. Activity 2. Short Answer This method includes any technique that involves cooking with moisture.

17. Activity 3: Assignment Recipe/Dish making The students will work as a group to brainstorm and create a dish using two whole pieces of chicken breast as the main ingredient. They may make use of any additional ingredients, but they must make use of a combination of two cooking methods. Afterwards, ask at least 2 groups to present their output. 17

18. SAMPLE (Chicken Thigh) Name of the Dish: Crispy Garlic Chicken Thigh Other Ingredients to be used: Garlic, Olive Oil/butter , salt and pepper, water Cooking method: Boiling and Pan Frying A combination of moist and heat method of cooking. * Present to the class the procedure of the dish/ 18

19. ACTIVITY 4. Answer the following questions. (1/2 Crosswise). Differentiate the following; a.) roasting and baking b.) grilling and broiling What is the importance of knowing the cooking method for poultry. Identify a local cuisine and describe the cooking method used in its preparation. 19