A B C D E F G H I J K
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‘’METHODS OF COOKING’’
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PREPARED AND PRESENTED
BY: GROUP 2
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A B C D E F G H I J K
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3 OBJECTIVES
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6 01 SECTION A 02 SECTION B
7 You can describe the topic You can describe the topic
8 of the section here of the section here
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11 03 SECTION C 04 SECTION D
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You can describe the topic You can describe the topic
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A B C D E F G H I J K
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3 What do you mean by cooking?
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It is art or practice of preparing food with the use of heat or cold for
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7 consumption.
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Cooking is a technique we utilize in the kitchen to get the result we want.
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For example, you could boil or poach a steak but wouldn’t get the result
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A B C D E F G H I J K
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Why Cooking is Done?
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Cooking kills bacteria: Some foods
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Cooking makes food easier to digest
9 Cooking changes the taste, aroma
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A B C D E F G H I J K
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4 Cooking Methods are classified as
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either:
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COOKING 1.DRY HEAT METHODS
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9 METHODS 2.MOIST HEAT METHODS
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11 3.COMBINATION
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13 METHODS
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A B C D E F G H I J K
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DRY HEAT METHOD
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It is a process
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where food exposed
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without using any
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moisture (usually in
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A B C D E F G H I J K
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Sauté
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Which means to toss quickly in a
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pan with very little fat and a fairly
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high heat.
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A B C D E F G H I J K
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Pan Fry
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Which means to cook in a
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7 moderate amount of fat over a
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moderate heat. Usually breaded
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10 foods like cutlets or chicken are
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pan fried.
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A B C D E F G H I J K
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Pan Broil
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Which means to cook something in a pan
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Usually food which have their own fat,
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10 like steaks, burgers and bacon.
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A B C D E F G H I J K
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Deep Fry
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6 Which means to submerge
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oil, like french-fries
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submerged in hot fat.
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A B C D E F G H I J K
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Roast or Bake
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6 Which means to cook by
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exposing food to hot, dry
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9 air in an oven
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A B C D E F G H I J K
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Griddle
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Which means to cook the food
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on a flat, hot surface. This is
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9 very common because griddle
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can cook many foods quickly.
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A B C D E F G H I J K
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Grill
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metal bars over the heat radiant.
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Barbequing is almost identical
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A B C D E F G H I J K
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MOIST HEAT METHODS
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7 Moist-heat coking preserves and adds moisture
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liquids such as water, broth, wine or even
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juice
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A B C D E F G H I J K
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Poaching
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Which means to cook a food in
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7 a hot water but not bubbling.
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Usually tender, delicate foods
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A B C D E F G H I J K
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Simmering
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6 Which means to cook food in
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water that is bubbling gently.
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9 Usually foods that need to cook
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for a long time.
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A B C D E F G H I J K
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Boiling
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Which means to cook food in water that
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vegetables.
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A B C D E F G H I J K
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Streaming
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Which means to cook food by
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exposing it to the stream.
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A B C D E F G H I J K
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Blanching
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is a heat-and-cool process that plunges a fruit or
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quickly stops the cooking
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A B C D E F G H I J K
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3 Combination Methods
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Involves both dry- and moist-heat
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excellent for cooking tougher (but often tastier)
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cuts of meats.
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A B C D E F G H I J K
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Braising
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Which means to brown the
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with moisture added.
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10 Braising tenderized meat or
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poultry.
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A B C D E F G H I J K
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Stewing
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Which means to cut food into bite size
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pieces, brown and covered to cook, with
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It tenderizes the cut meats or poultry.
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A B C D E F G H I J K
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5 Do you have any questions?
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12 THANKS!
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“All our dreams can come true, if we have
14 the courage to pursue them.” – Walt
15 Disney
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