MODULE II

METHODS OF COOKING

ACTIVITY I

A. Read carefully the definition of moist and dry heat method.

Moist-Heat Methods- are those in which the heat is conducted to the food product by water or
water based liquids such as stock and sauces, or by steam.

Dry-Heat Methods- are those in which the heat is conducted without moisture—that is,by hot
air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into two categories:
without fat and with fat.

B. Identify the methods used in cooking the foods. Write Moist-Heat or Dry Heat
beside the item.

1. Pork Barbeque - Dry Heat Method

2. Siopao -
3. Roasted Chicken -
4. Cooked Pasta -
5. Cake -
6. Fried Chicken -
8. Morcon -
9. Steak -
10. Scrambled egg -
10. Pork Adobo -

COOKING METHODS

Moist-Heat Methods- are those in which the heat is conducted to the food product by water or
water based liquids such as stock and sauces, or by steam.
1. Boil - means to cook in a liquid that is bubbling rapidly and greatly agitated.
2. Simmer - means to cook in a liquid that is bubbling gently at a temperature of about 185°F to
205°F (85°C to 96°C).
3. Poach - means to cook in a liquid, usually a small amount, that is hot but not actually
bubbling. Temperature is 160°–180°F (71°–82°C).
4. Blanch- means to cook an item partially and briefly.
5. Steam- means to cook foods by exposing them directly to steam.
6. Braise- means to cook covered in a small amount of liquid, usually after preliminary
browning.

Dry-Heat Methods- are those in which the heat is conducted without moisture—that is,by hot
air, hot metal, radiation, or hot fat. We usually divide dry-heat methods into two categories:
without fat and with fat.
1. Roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in
an oven. Cooking on a spit in front of an open fire may also be considered roasting.
2. Broil- means to cook with radiant heat from above.
3. Grilling- is done on an open grid over a heat source, which may be charcoal, an electric
element, or a gas-heated element.
4. Griddling- is done on a solid cooking surface called a griddle, with or without small amounts
of fat to prevent sticking.
5. Pan-broiling- is like griddling except it is done in a sauté pan or skillet instead of on a griddle
surface.
6. Sauté- means to cook quickly in a small amount of fat.
7. Pan-Fry- means to cook in a moderate amount of fat in a pan over moderate heat.
8. Deep-Fry- means to cook a food submerged in hot fat.

ACTIVITY II
A. Identification

1. Siopao - Steam
2. Cooked Pasta -
3. Cake -
4. Pork Barbeque -
5. Fried Chicken -
6. Pork Adobo -
7. Steak -
8. Roasted Chicken -
9. Scrambled egg -
10. Morcon -

B. Fill in the blanks. Choose the correct terms inside box and write your answer on the
space provided. (15pts)

Steam Simmer Braise Grilling

Pan-fry Griddling Boil Poach

Roast and Bake Deep-fry Sauté Broil

__________________1. It means to cook in a liquid that is bubbling rapidly and greatly

agitated.
__________________2. It means to cook in a liquid that is bubbling gently.
__________________3. It means to cook in a liquid, usually a small amount, that is hot
but not actually bubbling.
__________________4. It means to cook an item partially and briefly.
__________________5. It means to cook foods by exposing them directly to steam.
__________________6. It means to cook covered in a small amount of liquid, usually
after preliminary browning.
__________________7. It means to cook foods by surrounding them with hot, dry air,
usually in an oven.
__________________8. It means to cook with radiant heat from above.
__________________9. It is done on an open grid over a heat source, which may be
charcoal, an electric element, or a gas-heated element.
__________________10. It is done on a solid cooking surface called a griddle, with or
without small amounts of fat to prevent sticking.