TEC3_Cookery.pptx........................

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1. COOKERY

2. Learning Outcomes: 1. Discuss basic cooking principle. 2 . Explain cooking terms and procedure . 3 . Recognize cooking tools and equipment. 4 . Maintain kitchen tools and equipment . 5 . Practice safety and sanitation.

3. INTRODUCTION ‘‘Cooking is the art and science of preparing foods for eating by the application of heat .’’ Learning how to cook is the most important skill a person can have. C ooking skills may help people meet nutrition guidelines and their daily nutrition supply.

4. Basic Cooking Principles

5. Principal Cooking Methods and Procedure 1. Through application of direct heat Broiling – this is cooking over a glowing fire. Roasting (toasting) – this is cooking before a glowing fire. Baking – this is cooking in a dry heat like in an oven. 2. Application by means of heated air Boiling – this is heating liquid until bubbles continually breaks on the surface, such as boiling water. Stewing – this is cooking for a longer period of time in water below the boiling point .

6. 3. Application of heat by means of water Steaming – this is cooking by using a steamer or double boiler by contact with steam or by the heat of the steam surrounding the vessel. 4. Heat applied by means of heated fat Frying – this is cooking in hot fat or oil deep enough to cover the food to be cooked. Sautéing – this is cooking in a small amount of hot oil.

7. 5. Heat applied by means of metal Pan broiling or pan baking – this is in a frying pan or griddle using a little fat or no fat at all. 6. Braising – this is a combination of stewing and baking. 7. Fricasseeing – this is a combination of frying and stewing.

8. The following are factors that affect the amount and intensity of heat applied to food: 1. The softness or hardness of the food; 2. It’s origin whether from animal or vegetable; 3. The size of pieces being cooked; 4. The combination of ingredients and whether they are dried, fresh, or frozen, and 5. The type of heat to be applied. 6. The quality and type of saucepans and utensils.

9. Cooking Tool and Equipment

10. 1. Cooking Materials 1. Aluminum- The most popular kitchenware are those made of aluminum. They are characterized to be lightweight, attractive, and less expensive. 2. Stainless steel – is a cooking ware is also best in cooking but is more expensive. Stainless steel utensils are sold in different gauges from light to heavy.

11. Glassware- is another kind of utensils that had been introduced in cooking especially in baking. Teflon - is a special coating applied inside of aluminum or steel pots and pans. This material prevents food from sticking to the pan Ceramic and heat-proof glass- is used especially for baking dishes, casseroles, and measuring cups. This kind of cookware conducts heat slowly and evenly.

12. 2. Kitchen tools Can and bottle opener. This is used to open cans, and bottles with smooth operation. Cutting board . This is used when cutting or slicing ingredients. They are made of wood or plastic.

13. Grater. This is used to separate, grate, and shred foods such as cheese, cabbage, and carrots. Potato masher. This is used to mash cooked potatoes, turnips, carrots and other soft vegetables. Kitchen shears. These are very useful in opening food packages, cut strings from package foods.

14. Rotary eggbeater. This is used for beating small amount of eggs or batter. It is advisable to have the stainless type since this does not rust easily. Scraper. This is made of rubber or silicone used to scrape food from the side of the bowl to avoid waste. Serving spoons . These are used in transferring foods from serving dish to the individual plates. It is usually bigger in size than the tablespoons.

15. Soup ladle. This is used to serve soup and stews. This is also very useful in removing or skimming off fat from soup or stews during the cooking process. Two-tine fork . This is used to hold cooked or broiled meat while slicing. Also useful in turning solid pieces of meat or other food while browning. Wooden ladle. This is used for creaming, stirring, and mixing.

16. 3. Measuring tools Measuring cup for dry ingredients. This is used to measure solid and dry ingredients such as flour , sugar, and solid fat. It is made of stainless steel, aluminum or plastic material the size of which ranges from 1, ½, ¾, ¼, and 1/8. Measuring spoons for dry ingredients. These are used for measuring small amount of ingredients such as baking powder, baking soda, cinnamon, cream of tartar, and other dry ingredients needed in small quantity. These also come in different sizes ranging from 1 teaspoon, ½ teaspoon, ¾ teaspoon and 1 tablespoon.

17. Measuring cup for liquid ingredients. This is used for measuring liquid ingredients such as water, milk and cooking oil. Portion scale . These are used to weigh small amount or serving pieces of food from 1 ounce to 1 pound.

18. 4. Knives Butcher knife. This is used to section raw meat, poultry and fish. It can also be used as cleaver to separate small joints or to cut bones. French knife . This is used to chop, dice, or mince food. The heavier kind of French knife has a saber and flat grind.

19. Roast beef slicer. This is used to slice roasts, ham, and thick solid cuts of meat. Boning knife . This is used to remove meat from the bones. Used to slice fish or fish fillet. Fruit and salad knife. This is used to prepare salad greens, vegetables and fruits.

20. Kitchen knives. These are also called cook’s or chef’s tools. The presence of these in the kitchen is of great importance for a cook for almost all tasks in the kitchen, from peeling an onion and slicing carrots to carving a roast or turkey. Citrus knife. This is used to slice or section citrus fruits. It has two-sided and serrated edge. Paring knife. This is used to peel, core, and section fruits and vegetables. It has short blades, concave with hollow ground.

21. Vegetable peeler . This is used to scrape vegetable such as carrots, potatoes, and cucumber. It is also used to peel fruits.

22. Equipment Refrigerator/freezer . This is necessary in preventing bacterial infections from foods. Special compartments are provided for meat, fruits, and vegetables to make the moisture content of each type of food. Oven or range . It has a chamber or compartment where baking process is done. The top portion of the range is used for cooking food other than baking.

23. Microwave oven. This is used for heating food that has been prepared ahead of time, frozen or refrigerated during slack periods. Blender. This is used to chop, blend, mix, whip, grate and liquefy all kinds of food. This is a very useful appliance and usually used also by caregivers.

24. Activity: Cooking Method Analysis

25. Instructions: Complete the table below. Identify the correct tool or equipment and state the basic cooking principle applied. Cooking Method Example of Food Tool/Equipment Used Basic Cooking Principle Applied Boiling Frying Baking Steaming Grilling

26. POSSIBLE ANSWER Cooking Method Example of Food Tool/Equipment Used Basic Cooking Principle Applied Boiling Hard-boiled eggs, soup, pasta Saucepan or pot Cooking food in water or broth at 100°C Frying Fried chicken, eggs Frying pan or wok Cooking food in hot oil or fat Baking Cake, cookies, bread Oven, baking pan Cooking food using dry heat in an enclosed space Steaming Siomai, fish, vegetables Steamer Cooking food by exposing it to steam Grilling Barbecue, fish, hotdog Grill or griller Cooking food over direct dry heat or flame

27. Maintaining Kitchen Tools and Equipment Including Kitchen Premises

28. 1. Importance Clean and sanitized kitchen tools ensure food safety and equipment longevity . Always follow manufacturer’s instructions when cleaning.

29. 2. Cleaning and Sanitizing Cleaning – removes food and soil from surfaces. Sanitizing – kills microorganisms using heat or chemicals . Both are essential to prevent food contamination .

30. 3. Four Categories of Cleaning Agents 1. Detergent – removes dirt and softens soil Examples : Dishwashing liquid (e.g., Joy, Palmolive) Laundry detergent (e.g., Ariel, Tide) 2. Solvent Cleaner (Degreaser) – removes grease and oil Examples: Mr. Muscle Kitchen Degreaser Baking soda and vinegar mixture

31. 3. Acid Cleaner – removes mineral deposits Examples : Vinegar (for removing limescale ) Toilet bowl cleaner (with hydrochloric acid ) 4. Abrasive Cleaner – removes heavy soil and stains Examples : Baking soda paste Steel wool or scouring pad

32. 4. Sanitizing Methods A. Heat Sanitizing Hot Water: 171°F (77°C) for 30 seconds – common in restaurants . Steam : Kills 99.9% of germs; safe and eco-friendly . Hot Air: 180°F (82°C) for 20 minutes. B . Chemical Sanitizing Common agents: Chlorine, Iodine, Quaternary Ammonium . Factors affecting effectiveness: Concentration: Too little = not effective; too much = toxic. Temperature: Works best in 55°F–120°F (13°C–49°C) water. Contact Time: Keep sanitizer on surface long enough to kill germs.

33. 5. Cleaning the Kitchen Premises Prepare cleaning tools and supplies. Soak utensils in hot, soapy water. Store leftovers properly. Collect and dispose of trash. Clean surfaces, appliances, and floors. Rinse, dry, and store utensils. Sanitize and organize the area.

34. 6. Kitchen Safety Practices The following are some of the basic rules of kitchen safety ( Doringo , 2017): Store knives safely and out of children’s reach. Avoid loose clothing and dangling jewelry . Keep pot holders near but away from flame. Turn pot handles inward . Refrigerate perishable foods immediately. Clean spills to avoid slips. Wash hands before and after handling food. Keep a fire extinguisher and learn how to use it.