COOKERY 6.
the quality and type of saucepans
and utensils.
What is Cooking?
Good cooking cannot be achieved on
is the art and science of thin-bottomed uneven pans. This
preparing food for eating by the practice must be avoided at all cost.
application of heat."
" The term also includes the full Overcooking, dryness, shrinkage,
range of culinary techniques: burning, and disintegration (the
o raw and cooked food for food fall apart and the texture is
the table; mushy) will result when too much
o final dressing of meat, heat is applied during the cooking
fish, and fowl process. On the other hand, too little
o cleaning and cutting heat may result in poor flavor
fruits and vegetables, development, flat or watery taste,
o preparing salads, softness, poor color, and loss of
garnishing dishes nutritional value. All these point
o decorating desserts; and must be considered when you are
planning meals cooking.
Benefits of Learning how to cook Principal Cooking Methods and
Procedures
learn to enjoy food you did not
learn before; Through application of direct heat
Will not go hungry; 1.Broiling - This is cooking over a
cooking for yourself saves a lot glowing fire.
of money; and
selection of various recipes that 2.Roasting (toasting) - This is
are nutritious and inexpensive cooking before a glowing fire.
Basic Cooking Principles 3.Baking - This is cooking in a dry
heat like in an oven.
In food preparation there are basic
principles to be considered as they Application by means of heated
may affect the food you are to serve air
on the table: 1.Boiling - This is heating liquid until
1. the softness or hardness of the bubbles continually breaks on the
food; surface, such as boiling water.
2. its origin, whether from animal or 2. Stewing- - This is cooking for a
vegetable; below the boiling point. also known as
to simmer.
3. the size of the pieces being cooked;
Application of heat by means of
4. the combination of ingredients and water
whether they are dried, fresh, or
frozen; and 5. the type of heat to be 1.Steaming - This is cooking by using
applied. a steamer or double boiler by contact
with steam or by the heat of the steam
surrounding the vessel
It is easier to clean and will not
wear out immediately compared
to aluminum.
Heat applied by means of heated Stainless steel utensils are sold
fat in different gauges from light to
heavy.
1. Frying- This is cooking in hot
fat or oil deep enough to cover 2. Glassware
the food to be cooked.
is another kind of utensils that
2. Sauteing- This is cooking in
had been introduced in cooking
small amount of hot fat.
especially in baking.
Heat applied by means of metal It is not practical to use glass on
top or surface cooking.
1.Pan broiling or Pan baking - This For long shelf life of glassware,
is in a frying pan or griddle using a extra care is needed when used
little fat or no fat at all in cooking.
Braising 3.Ceramic and heat-proof glass
This is a combination of stewing is used especially for baking
and baking dishes, casseroles, and
Fricasseeing measuring cups.
These kind of cookware
This is a combination of frying conducts heat slowly and
and stewing. evenly.
Some of these baking dishes
Cooking Tools and Equipment
are decorated, so aside from
A. Cooking Materials being used in cooking, they
can also be used as serving
The most popular kitchenware dish on the table.
are those made of aluminum.
characterized to be of 4.Teflon
lightweight, attractive, and less
is a special coating applied
expensive.
inside of aluminum or steel
It gives even heat distribution
pots and pans. This material
no matter what heat
prevents food from sticking
temperature is applied during
to the pan.
the cooking process.
Cleaning is easier, however
However, since aluminum is a
care must be taken not to
soft metal, care must always be
scratch the Teflon material
observed in washing to avoid
with sharp instrument like
dent and scratches making the
knife or fork.
utensil unusable.
Wooden ladle should be used
1.Stainless steel cooking ware to turn or mix food during
cooking.
also best in cooking but is more
expensive.
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.
It needs proper care so the gear
will run smoothly during the
beating process.
B. Kitchen Tools
7. Scraper
1.Can and bottle opener
This is made of rubber or
This is used to open cans, and silicone used to scrape food
bottles with smooth operation. from the side of the bowl to
It has a comfortable grip and avoid waste.
turning knob.
2. Cutting board
8. Serving spoons
This is used when cutting or
slicing ingredients. They are These are used in transferring
made of wood or plastic. food from the serving dish to
the individual plate.
3. Grater It is usually bigger in size than
the tablespoons.
This is used to separate, grate,
shred foods such as cheese, 9. Soup ladle
cabbage, and carrots
This is used to serve soup and
4.Potato masher stews.
This is also very useful in
This is used to mash cooked
removing or skimming off fat
potatoes, turnips, carrots and
from soup or stews during the
other soft cooked vegetables.
cooking process
5.Kitchen Shears
10. Two-tine fork
These are very useful in
This is used to hold cooked or
opening food packages, cut
broiled meat while slicing.
string from package foods.
Also useful in turning solid
Others use this in cutting
pieces of meat or other food
vermicelli or long pasta noodles
while browning.
into shorter portion before
This is made of stainless steel
adding to the recipe. When used
and with heat-proof handle.
in this manner, care should be
taken that the kitchen shear is 11. Wooden ladle.
free from rust.
This is used for creaming.
6.Rotary eggbeater stirring, and mixing.
Wooden ladles must be made of These are used to weigh small
hard wood keep dried after amount or serving pieces of
using. food from 1 ounce to 1 pound
C. Measuring Tools
1.Measuring cup for dry D. Knives
ingredients
1.Butcher knife
This is used to measure solid
• This is used to section raw meat,
and dry ingredients such as
poultry and fish.
flour, sugar and solid fat.
It is made of stainless steel, • It can also be used as cleaver to
aluminum or plastic material separate small joints or to cut bones.
the size of which ranges from 1,
1/2 3/4 , 1/4 and 1/8. • This is made with heavy blade with
a saber or flat grind.
2. Measuring spoons for dry
ingredients 2. French knife
• These are used for measuring small • This is used to chop, dice, or mince
amount of ingredients such as baking food.
powder, baking soda, cinnamon, • The heavier kind of French knife has
cream of tartar, and other dry a saber and flat grind.
ingredients needed in small quantity.
3. Roast beef slicer
• These also come in different sizes
ranging from 1 teaspoon, 1/2 • This is used to slice roasts, ham,
teaspoon, 3/4 teaspoon and 1 and thick solid cuts of meats.
tablespoon.
4. Boning knife
3. Measuring cup for liquid
• This is used to remove meat from
ingredients
the bones. Used to slice fish for fish
• This is used for measuring liquid fillet.
ingredients such as water, milk, and
5. Fruit and salad knife
cooking oil.
• This is used to prepare salad
• This is usually made of heat-proof
greens, vegetables, and fruits.
glass and therefore transparent for
easy viewing of the calibration. 6.Kitchen knives
4. Portion scales
• These are also called cook's or • The top portion of the range is used
chef's tools. for cooking food other than baking.
• The presence of these in the kitchen 3. Microwave oven
is of great importance for a cook for
• This is used for heating food that
almost all tasks in the kitchen, from
has been prepared ahead of time,
peeling an onion and slicing carrots to
frozen or refrigerated during slack
carving a roast or turkey, knives must
periods.
be within the reach of the chef.
• Foods can be heated quickly in the
7. Citrus knife.
microwave oven, thus, its use has
This is used to slice or section increased in most food industry.
citrus fruits. It has a two-sided
and serrated edge.
4. Blender
8. Paring knife
• This is used to chop, blend, mix,
This is used to peel, core, and
whip, grate and liquefy all kinds of
section fruits and vegetables.
food.
It has short blades, concave
with hollow ground • This is a very useful appliance and
usually used also by caregivers.
• Blenders vary in amounts of power
EQUIPMENTS
like voltage and wattage.
Equipment are more
Maintaining Kitchen Tools and
complicated needs of a chef in
Equipment
the kitchen.
This may refer to a small Including Kitchen Premises
electrical appliance such as
mixer, or a large expensive The chef needs to acquire knowledge
power-generated appliance such and skills in the selection of various
as range or refrigerator types of chemicals for cleaning and
sanitizing everything he/she uses in
1.Refrigerator/ Freezer the kitchen during food preparation. In
cleaning tools, equipment and other
• This is necessary in preventing
paraphernalia, manufacturer's
bacterial infections from foods. Special
instruction must be followed to ensure
compartments are provided for meat,
safety and longevity of these things
fruits, and vegetables to keep the
(de los Reyes & Noynay, 2017)
moisture content of each type of food.
Cleaning and Sanitizing
• Butter has its own compartment to
prevent food odors from spoiling its The kitchen is the proper place
flavor. to prepare food and therefore it is
important to observe a high standard
2. Oven or range
of cleanliness the place.
• It has a chamber or compartment
where baking process is done.
Cleaning and sanitizing must This is used to remove heavy
be part of the day-to-day activities in accumulated soil that cannot be
the kitchen. Harmful organisms can be removed with detergents. Some
transferred from one food to other abrasive cleaner is also used as
foods if surfaces are not properly disinfectant. Food-contact surfaces
cleaned and sanitized. should be cleaned every day to
prevent food contamination.
Cleaning is the process of
removing food and other types of soil Sanitizing
from a surface such as a dish, glass, or
is the process where heat,
cutting board.
radiation, or chemicals is applied. In
A cleaning agent is used to restaurants, heat and chemicals are
remove any food particles or other commonly used as methods in
substances from the utensils. The right sanitizing, radiation is seldom used.
choice of this is important since not
Kitchen utensils must be
all types of cleaning agents are safe
washed first before they are properly
on food-contact surfaces. Most
sanitized.
bathroom cleaners are unsafe since
they might leave residue on food lodine and chlorine chemical
contact surfaces. (A food-contact sanitizers are less effective on a
surface is the surface of equipment or surface that has not been properly
utensil that food normally comes in cleaned.
contact with.)
2 types of sanitizing method
FOUR CATEGORIES OF CLEANING 1. Heat-
AGENT There are three methods using
heat to sanitize surfaces:
Detergent
a) Hot water - This is the most
This is used to wash tableware,
common method used in restaurants.
surfaces and equipment which can
If hot water is used in the third
penetrate soil quickly and soften it.
compartment of a three-compartment
Dishwashing detergent and automatic
sink, it must be at least 1710F (770C).
dishwasher detergent are some
If a high-temperature ware washing
examples of these.
machine is used to sanitize cleaned
Solvent Cleaner dishes, the final sanitizing rinse must
be at least 1800F (820C).
This is also called "degreaser"
since it is used to clean surfaces b) Steam - effectively trades heat for
where grease has burned on. - chemicals without sacrificing
strength. When used correctly, steam
Acid cleaner
can quickly kill 99.9% of germs and
This is used to clean mineral bacteria. The use of steam to sanitize
deposits and soil that cannot be surface is safe, healthy, eco-friendly,
removed by detergents. and all-natural way to clean your
home.
Abrasive cleaners
c) Hot air- This is the final method of glassware and return into the cabinet.
using heat, the - application of hot air Separate the clean utensils from the
at 180oF for 20 minutes. soiled ones to avoid wasting effort of
cleaning those already clean. This
2. Chemicals
saves time, money, and effort.
Chlorine, iodine, and quaternary
4. Get a trash bag and gather all the
ammonium are examples of approved
dirt, food leftovers, spoiled food and
sanitizers. Effectiveness of chemical
other trash scattered around the sink,
sanitizers are influenced by three
kitchen tables, counter tops, and on
factors:
the floor. It is a good practice to get rid
a.) Concentration - Too little of all these clutters before you start
amount of sanitizer will result in cleaning.
an inadequate reduction of
5. Gather all plates, cups, utensils,
harmful microorganisms. Too
pans and scrape them of food particles
much of this can also be toxic.
and leftovers and place them into the
b.) Temperature - In general,
trash before soaking into the hot-
chemical sanitizers work best in
soapy water.
water that is between 550F
(130C) and 1200F (490C). 6. While the plates, cups, and other
c.) Contact time - The cleaned utensils are soaked in hot- soapy
item must be in contact with water, go through the kitchen
the sanitizer(either heat or countertops, tables, and kitchen
approved chemical) for the appliances and start cleaning them.
recommended length of time in Use soapy sponge or all-purpose
order to kill the cleaner to remove food particles,
microorganisms. grease, and stain. Have a schedule for
cleaning your appliances like oven,
CLEANING KITCHEN PREMISES
refrigerator, microwave, coffee maker,
The following are effective and easy blender and other kitchen appliances.
ways of cleaning your kitchen To get rid of foul odor, use baking soda
premises in cleaning them.
1. Gather and prepare all cleaning 7. Go back to your soaked dishes and
supplies and equipment before you wash them using soapy sponge. Rinse
start cleaning. This will prevent waste well and dry them off before keeping
of time searching for any tool or them into their storage cabinet or
supply in between your cleaning time. drawers.
2. Prepare the sink with a solution of 8. Quickly vacuum and sweep the
hot water and dishwashing detergent floor. Be sure to remove all fallen dirt,
for soaking your utensils and cutlery. crumbs, grime and even food spills
Soaking them is the best way to and stains if there are some. When
remove easily food stains and dirt. done, mop the floor with and soapy
water or a mild detergent with hot
3. Take all the clean left-over food and water.
keep them in refrigerator properly.
Gather next the clean utensils and
9. Gather the trash bag and place it
properly outside for the garbage
collector. Be sure to seal properly your
trash to prevent it from being
scattered around.
10. Sanitize your kitchen by spraying
air freshener around the kitchen.
Spray pesticides to areas where
cockroaches and rats lurk around.
11. Lastly, gather all your cleaning
materials and place them properly in
their storage areas
