Cooking 101

By: Sir pepz

UnderstandingCooking

COOKING 101Istorya ni peps

WHY COOK?

•Roasting to cook uncovered without water,

it is usually done in a oven

• Frying- to cook in hot oil or shortening

• Pan-Frying- to cook in small amount of

oil or shortening

• Deep frying- to cook immensely in

large amount of oil or shortening

• Boiling- to cook in

liquid at boiling point

• Stewing- to simmer

slowly in a small amount

of liquid

• Broiling- to cook using intense heat radiated

by electrical, gas, or charcoal

• Sautéing- to brown or cook in a small

amount of fat or oil

• Baking- to cook in an enclosed heat like oven

Food Preparation

Techniques

• Blend- to thoroughly mix

two or more ingredients

until smooth and uniform

• Chop- to cut in pieces

with knife, chopper, or

blender

• Dissolve- to dry substance in liquid; to form a solution

Marinate- to allow food to stand in mixture of spices and liquid; to tenderize and add flavor Truss- to

secure poultry or other meat with skewers; to hold shape while cooking

• Cream- to beat with electric mixer

or a spoon

• Whip- to beat rapidly to

incorporate air as in egg whites

• Stir- to mix ingredients with

circular motion until well blended

• Blanch- to dip or plunge food into boiling water for a few munities

Mince- to cut into small pieces with a knife or chopper

Principles of Cooking

Poultry

• Usually Chicken and other birds

Principles of Poultry Cookery

• Should be dried thoroughly before cooking

• Cook in low moderate heat

• Raw poultry may harbour harmful bacteria so take care of its preperation

• Basting can be done to improve the taste and flavor of poultry

• Mature birds are best cooked in moist heat; for young birds dry heat.

Parts of Poultry

• White Meat- fleshy and white part of the chicken

• Dry Meat- the legs, wings, neck and drumsticks

• Entrails- the heart, liver, and gizzard

breast

wings

Drumstick

Meat

• Expensive

• Universal preference

• Pork

• Beef

• Lamb

Principles of Meat Cookery• Dry heat or oven roasting is best suited to

tender cuts of meat basting frequently to improve flavor

• Tough meats should be cooked using moist heat or with liquid at low temperature

• Should not be removed from wrapping to avoid microbial contamination

• Should be cooked thoroughly since it contains high level of parasites

• Pot roasting is a method of cooking that tenderize even the toughest meat

Fish and Seafood

• Fresh• /salt Water livingorganisms

SeashellsFishSea WeedsCrustaceans

Principles in Cooking Fish and Seafood

• Scales and gills should be removed before cooking

• Fat fish is usually desirable for baking and broiling.

• Fish should be cook quickly and or in a least possible time.

• Freshness of the fish is important

• Steaming is the most simple and ideal method of cooking sea foods like oysters,

Gills

Vegetables & Fruits

• Fresh

• Can be eaten raw

• Healthy

• Source of Nutrients

Principles of Cooking Vegetable

• Should be washed just before they cooked.

• Wash before paring or cutting

• Cook until tender; do not over cooked

• Use a large sharp knife in chopping vegetables.

• Be sure the water is boiling before dropping the Gulay

• Paring vegetables thinly as possible