L3 COOKERY 7 topic about cooking industry.pptx

cookery subject

1. COOKERY - 7 Prapered by: Alejandro Resco Ab dul kareem Bulan - Abu Jr

2. Introduction Cooking is one of the survival skills that each one of us should learn. we need to eat and be nourished so that we will have the energy to do our work. In this chapter, you will learn the basic methods of cooking as well as food preparation techniques.

3. We’ve also learn the types of kitchen layout, techniques in measuring ingredients, career opportunities and food business ideas that you can venture in the future. Practical activities such as actual cooking, food preparations, measurement of ingredients, and food packaging and labeling are also included in this chapter to further enhance your skills.

4. This make encourage you and realize that cookery is not only learned skills but can also be in come-generating business

5. Cooking is a great way to express one’s creativity. The preparation of ingredients and the actual cooking activity provide a filling of fulfillment because when you cook, you are able to nurture your family. In return, they nurture you through their words appreciation. Let’s learn together! BASIC CONCEPT IN COOKING

6. Food preparation techniques are preliminary steps prior to cooking. Proper application of these techniques creates an appetizing presentation of dishes because the ingredients prepared are correctly done. FOOD PREPARATION TECHNIQUE

7. Is done by cutting an ingredient into uniform square sizes. This is done by cutting the ingredient lengthwise first then crosswise DICE

8. Is done by cutting an ingredient into small, uneven pieces. This is typically larger than mince and dice. CHOP

9. Is done by cutting an ingredient into flat pieces. This is commonly used in preparing vegetables for saute. SLICE

10. Is a technique similar to dice. This is done by cutting an ingredient into uniform size and shape. CUBE

11. Is done by cutting an ingredient into very tiny, uneven pieces. This is smaller than chop and shapes. MINCE

12. Is done by cutting an ingredient into match-like strips. It is commonly used in preparing vegetables such as carrots. JULIENNE

13. Is done by mixing in fast, circular motion. This makes the mixture light like beating the eggs. This can be done manually using a fork or effortlessly using an electric mixer. BEAT

14. Is done by combining two or more ingredients until one cannot be distinguished from the other . Blender and electric mixer can be used to perform this. BLEND

15. Is done by coating solid food with powdered ingredient before cooking. This frequently used when deep frying breaded food, such as fried chicken and calamares to make it crispy. DREDGE

16. Is done by soaking the food in a dressing or sauce for at least an hour before cooking to enhance its flavor. The sauce where the food is soaked is called. MARINATE

17. Is done by rubbing or mashing ingredients against the side of the bowl. This can be done using the back part of the wooden spoon. CREAM

18. Is done by soaking the ingredient into hot water followed by cold water. BLANCH

19. Is done by moistening the food while it is being broiled, roaste, or baked. Through basting, the food becomes juicier and more flavorful. BASTE

20. One of the most important steps in learning how to cook is to be familiar with the application of the different methods of cooking and their advantages and disadvantages. BASIC COOKING METHODS

21. THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED A. Broiling - Is done by cooking over or under a direct source of heat, w/c may be radiated by electric, gas or charcoal. This is ideal for cooking smaller cuts of meat, poultry, fish that can be flipped over on a grill.

22. 1. Dry - heat Cooking Method THRE E GROUPS DIFFERENT METHODS OF COOKING CLUSTERED B. Roasting - refers to cooking on a spit before an open fire. This can be done using live coals or an oven w/ rotisserie ( is the skewer that holds the meat and poultry while being roasted.

23. 1. Dry - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED C. Baking - is simply cooking food by using an enclosed equipment called oven.

24. 1. Dry - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED D. Sauteing - refers to cooking in a small amount of fat or in a lightly greased pan. High heat is commonly used so that the moisture of the food will remain intact.

25. 1. Dry - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED E . Panfrying - is done by cooking the food in moderate ammount of fat or cooking oil, set in a medium heat

26. 1. Dry - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED f . Deep-fat frying - is done by submerging the food in a big ammount of fat or cooking oil.onion rings and french fries are cooked using this method to assure eevn cooking crispy texture.

27. 2 . moist - heat Cooking Method - use water or water based liquids it includes. the following: THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED a . poaching - is done by cooking the food in a small amount of water using the lowest temperature method of 7 1°C – 82°C ( 160°F – 180°F. )

28. 2 . moist - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED b . Simmering - done by cooking the food in liquid below the boiling point. this is essential for absorbing the flavours in stew, meats, and soup.

29. 2 . moist - heat Cooking Method THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED c . Boiling - is done by cooking food untill it reaches its boiling point. it uses the highest temperature for submersion which is 100 °C (212 °F )

30. 3 . combination Cooking Method - THREE GROUPS DIFFERENT METHODS OF COOKING CLUSTERED is popularly known as braising . this both use dry heat and moist heat methods in cooking food. this is where the ingredients are first seared in fat at high temperature,then simmered in a small ammount liquid for better texture and flavour.

31. God Bless!!!