LESSON 1.
Cookery
Basic Concepts in Cookery
Methods of Cooking
Methods of cooking
may be defined as the
different ways which
food may be prepared.
Baking
Foods cooked using dry heat without
direct exposure to flame.
It is typically done in an oven or on a hot
surface.
Boiling
Is the most common method of cooking and
also the simplest.
Foods are cooked with enough water to cover
over on a fire.
Braising
Cut the pasta.
This is a combination method of cooking.
Foods may be first fried then cooked in a liquid.
Broiling
Cooking directly under heat as in a grill or an electric
element
Frying
Cooking foods in hot oil.
There are three types of frying:
-deep fat frying
-shallow frying
-dry frying
DEEP F A T SHAL L O W DRY
FRYI N G FRYI N G FRYI N G
The total immersion Foods that are cooked Foods that are cooked
of foods in oil in a pan with small with very little or no
Oil is put in a deep amount of oil oil
pan and heated
Grilling
The cooking of foods on a grill over open
flame
Poaching
Cut the pasta.
The cooking of foods in a hot liquid such as water,
vinegar or milk.
Suitable food for poaching are eggs, fish and chicken.
Roasting
Direct heat is also used in this method of cooking.
The heat is sealed in the juices inside cooks the food.
Steaming
Foods are cooked by the steam given off
from the water.
Foods do not come in direct contact with
water.
Stewing
Foods are cooked using a lot og liquid.
Various types of vegetable mayb be added to
enhance the flavor.
Pan Broiling
Cut the pasta.
Is cooking with very little fat or even no fat at all of
pieces or slices of food like bacon or hamburger.
Simmering
Cooking slowly where bubbles form at slower rate
and burst before reaching the surface.
Sauteing
Browning food in a small amount of fat.
Kitchen
Utensils
and
Equipment
APRO N
Is used to protect out clothes
from getting dirty while cooking
BREA D B A S KET
A basket that is seen in the
kitchen with bread and other
baked goods
TEAP O T
A vessel used for steeping tea
leaves or a herbal mix in boiling
or near-boiling water, and for
serving the resulting infusion
which is called tea.
MEAS U R I NG CUP
Used primarily to measure the
volume of liquid or bulk solid
cooking ingredients
BAKI N G T R AY
Used for baking bread rolls,
pastries and flat products
TIME R
Is made to measure units of time
for cooking or for the
preparation of foods
SPIC E C O N TAINERS
Is used to organizes spices that
are frequently used in meals
CHOP P I N G BOARD
Used as a protective surface on
which to cut or slice things
FRYI N G P A N
For frying foods over moderate
to high heat.
GRAT E R
Slices, grinds, and cuts food into
shapes
PIE P L A T E
Used for baking pies with single
and double crusts
SALA D S P I NNER
Used to wash and remove excess
water from salad greens
COLA N D E R
Used to strain foods such as
pasta or to rinse vegetables
BUTT E R - D I SH
Used on the dining table to hold
a pat or individual scrolls of
butter
OVEN G L O V E
Used to easily protect the
wearer's hand from hot objects
such as ovens, stoves, cookware,
etc.
NAPK I N
To wipe food and drink from the
mouth
PLAT E
Mainly flat vessel on which food
can be served
CASS E R O LE DISH
Used to make soups, stews, pot
roasts, sauces
CHOP S T I CKS
Used as an eating utensil
BOWL
Used to prepare and serve food
MEAS U R I NG
SPOO N S
To measure an amount of an
ingredient, either liquid or dry,
when cooking
WOOD E N SPOON
Used for stirring sauces and for
mixing ingredients in cooking
STRA I N E R
Used to strain liquids away from
other ingredients but also to
ocassionally sift fine ingredients
away from larger ingredients
SPOO N
Used primarily for eating liquid
or semi-liquid foods
MESH S K I M MER
Used for skimming fat or fine
particles from soups, stews or
meats being prepared
LADL E
Used to dish soups of all kinds
from the pot to the soup bowl
SAUC E P A N/POT
Used to make stock, soup, stew,
chili, and to boil noodles, pasta,
corn, vegetables, and seafood
COOK E R
Used for cooking food using gas
or electricity
FORK
Used or poking, stabbing and
cutting soft-ish foods
KITC H E N S HEARS
Used snipping herbs, cutting
open food packaging, and
breaking down poultry
CULT E R Y
Used for cutting and eating food.
CORK S C R EW
Used for drawing corks from
wine bottles and other
household bottles that may be
sealed with corks
CAKE S L I C ER
Used to perfectly slice cakes and
shovel
CHEF ' S K N IFE
Used for cutting meat, dicing
vegetables, disjointing some
cuts, slicing herbs, and chopping
nuts
CLEA V E R
Used for pounding, mincing,
dicing, and slicing of a variety of
other foods
STEA K H A M MER
Used for pounding meat to make
it more tender by breaking down
the tissue fibers
ROLL I N G P IN
Used to evenly flatten everything
from pie and pastry doughs to
cookie and pasta doughs
WHIS K
Used to blend ingredients
smooth or to incorporate air into
a mixture
PRES S U R E COOKER
Used to make short work of slow
cook dishes
Types of Food
Preparation
Pairing
TO REMOVE OUTER COVERING WITH THE USE
OF PARING KNIFE
Peeling
TO REMOVE OUTER COVERING WITH THE USE
OF A HAND
Slicing
TO CUT FOOD INTO NARROW OR FLAT PIECES
Chopping
TO CUT THE FOOD INTO SMALL PIECES USING
HARD STROKES
Dicing
TO CUT INTO CUBES ABOUT 1/2 INCH
Macedione
A FRUIT OR VEGETABLE IS CUT INTO CUBES
3/4 X 3/4 X 3/4
Juliene
CUT INTO LONG THIN MATCHSTICK LIKE
STRIPS
1/8 X 1/8 X 2 1/2
Bruniose
THE FOOD IS USUALLY JULIENNED, THEN
SLICED INTO STICKS TO PRODUCE SMALL
CUBES
1/8 X 1/8 X 1/8
Mincing
TO CUT OR CHOP INTO SMALL VERY FINE
PIECES
Shredding
HERBS OR LEAFY VEGETABLES ARE CUT INTO
LONG, THIN STRIPS
Grating
TO RUB AGAINST A ROUGH, SHARP SURFACE
IN ORDER TO CUT INTO FINE PIECES
Flaking
TO SEPARATE IN LAYERS AS IN COOKED
CHICKEN OR FISH THAT SEPARATES
NATURALLY
Pounding
IT BREAKS FOODS INTO VERY FINE PIECES
Stringing
REMOVING THE STRING FIBERS ALONG THE
SIDE
Marinating
IS SOAKING FOOD IN A MIXTURE OF OIL,
VINEGAR, SOY SAUCE, LEMON JUICE AND
SEASONING (MARINADE)
Sifting
A PROCESS OF PASSING DRY INGREDIENTS
TRHOUGH A FINE SO LARGE PIECES CAN BE
REMOVE
Beating
TO MIX USING A BRISK, LIFTING MOTION AS
IN BEATING EGGS
Blending
TO MIX THOROUGHLY TWO OR MORE
INGREDIENTS
Tossing
TO TUMBLE INGREDIENTS LIGHTLY WITH
LIFTING MOTION AS IN FRESH VEGETABLE
SALAD
Stirring
TO MIX INGREDIENTS WITH A CIRCULAR
MOTION FOR THE PURPOSE OF BLENDING
THEN INTO A CONSISTENCY
Creaming
THIS IS DONE BY SOFTENING BUTTER AND
ADDING SUGAR GRADUALLY MAKING THE
MIXTURE SPONGY
Cut-in
TO COMBINE FLOUR AND SOLID FAT BY
CUTTING THE FAT INTO TINY PIECES USING
PASTRY BLENDER
Fold-in
TO BLEND A SOFT MIXTURE INTO A HEAVIER
ONE, USING A RUBBER SCRAPER IN A GENTLE
UP, DOWN AND OVER MOTION SO THAT THE
MIXTURE STAYS LIGHT.
