THE DRY HEAT METHOD IN TLE COOKING GRADE 10.pptx

THE CONTENT OF THIS DOCUMENT ALL ABOUT DRY HEAT METHOD IN TLE

1. Good Morning

2. What was our lesson last meeting?

3. OBJECTIVES At the end of the lesson, learners are expected to: Differentiate Moist Heat Method and Dry Heat Method of Cooking Identify different dishes under each method.

4. Decode Me!!! Decode the following terms using the number chart.

5. 1 2 3 4 5 6 7 8 9 10 S T H I W P R O D M 11 12 13 14 15 16 17 18 19 20 Y A C N K V B E Z L

6. Determine which column the terms belong. Is it under dry heat or moist heat method?

7. DRY HEAT METHOD MOIST HEAT METHOD 1. Roast 2. Grill 3. Bake 4. Toast 5. Barbecue 6. Fry 1. Steam 2. Boil 3. Stew 4. 5.

8. From the activity, will you define dry heat method? Moist Heat Method?

9. DRY HEAT METHOD The Dry Heat Method is usually reserved for young tender poultry. The poultry class of this chicken is especially termed as broilers and fryers.

10. DRY HEAT METHOD Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but have more fat than broilers or fryers.

11. DRY HEAT METHOD Older birds need to be tenderized by moist cooking prior to dry heat cooking.

12. FIND ME!!! Under your armchairs are strips of paper with a dish written in it. Your task is to look for it and paste it under the proper column where they belong.

13. APPLICATION How can you relate our lesson in everyday life? Cite examples on how we apply the lesson on our daily living.

14. generalization DRY HEAT METHOD MOIST HEAT METHOD Grilling Broiling Roasting Stir frying Deep frying Pan frying Steaming Boiling Simmering Braising Stewing