Cookery

Introduction

"Cooking is the art and science of preparing food for eating by the application of heat." The term also includes the full
range of culinary techniques preparing raw and cooked food for the table; final dressing of meat, fish, and owl; cleaning
and cutting fruits and vegetables; preparing salads; garnishing dishes; decorating desserts; and planning meals.
Basic Cooking Principles
The skill involved in cookery is not only about recipes but also with the ability to control amount and intensity of heat
applied to a wide range of foodstuffs. The teaching of cookery should emphasize this skill. If a cook can master the
principles and methods in cookery, any recipe can be prepared to an acceptable standard.
In food preparation, there are basic principles that should be considered as these may affect the food you are to serve on
the table.
The following are factors that affect the amount and intensity of heat applied to food:
1. the softness or hardness of the food;
2. its origin, whether from animal or vegetable;
3. the size of the pieces being cooked;
4. the combination of ingredients and whether they are dried, fresh, or frozen; and
5. the type of heat to be applied.
6. the quality and type of saucepans and utensils.
Good cooking cannot be achieved on thin-bottomed uneven pans. This practice must be avoided at all cost.
Overcooking, dryness, shrinkage, burning, and disintegration (the food fall apart and the texture is mushy) will result
when too much heat is applied during the cooking process. On the other hand, too little heat may result in poor flavor
development, flat or watery taste, softness, poor color, and loss of nutritional value. All these point must be considered
when you are cooking.
Principal Cooking Methods and Procedures
There are several methods of cooking food. The application of the different principles in cooking is very useful
here.band
The following principal cooking methods are (M. E. Williams, 1912):
1. Through application of direct heat
Broiling-This is cooking over a glowing fire.
Roasting (toasting) - This is cooking before a glowing fire.
Baking-This is cooking in a dry heat like in an oven.
2. Application by means of heated air
Boiling - This is heating liquid until bubbles continua breaks on the surface, such as boiling water.
Stewing-This is cooking for a longer period of time in water below the boiling point
3. Application of heat by means of water
Steaming - This is cooking by using a steamer or boiler by contact with steam or by the heat of the steam surrounding the
vessel. double
4. Heat applied by means of heated fat
Frying - This is cooking in hot fat or oil deep enough to cover the food to be cooked.
Sauteing - This is cooking in a small amount of hot fat
5. Heat applied by means of metal
Pan broiling or Pan baking - This is in a frying pan or griddle using a little fat or no fat at all.
6. Braising - This is a combination of stewing and baking.
7. Fricasseeing-This is a combination of frying and stewing.
Cooking Tools and Equipment
A good cook knows his/her needs in the kitchen especially about the kitchen tools equipment and other
paraphernalia. Success in cooking depends on several factors, one of which is the kind of tools and equipment needed to
prepare a recipe. Even a simple recipe needs the appropriate tools and equipment if you want to get the expected
characteristics of the product (de los Reyes & Noynay, 2017).
A. Cooking Materials
The most popular kitchenware are those made of aluminum. They are characterized to be of lightweight, attractive
and less expensive. It gives even heat distribution no matter what heat temperature is applied during the cooking process.
However, since aluminum is a soft metal, care must always be observed in washing to avoid dent and scratches making
the utensil unusable.
Stainless steel cooking ware is also best in cooking but is more expensive. It is easier to clean and will not wear out
immediately compared o aluminum. Stainless steel utensils are sold in different gauges from light to heavy.
Glassware is another kind of utensils that had been introduced in cooking especially in baking. It is not practical to
use glass on top or surface cooking. For long shelf life of glassware, extra care is needed when used in cooking.
Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring cups. These kind of
cookware conducts heat slowly and evenly. Some of these baking dishes are decorated, so aside from being used in
cooking, they can also be used as serving dish on the table.
Teflon is a special coating applied inside of aluminum or steel pots and pans.This material prevents food from
sticking to the pan. Cleaning is easier however care must be taken not to scratch the Teflon material with sharp
instrument like knife or fork.Wooden ladle should be used to turn or mix food during cooking.
B. Kitchen Tools
Can and bottle opener. This is used to open cans, and bottles with smooth operation. It has a comfortable grip and
turning knob.
Cutting board. This is used when cutting or slicing ingredients. They are made of wood or plastic.
Grater. This is used to separate, grate, shred foods such as cheese, cabbage, and carrots.
Potato masher. This is used to mash cooked potatoes, turnips,carrots and other soft cooked vegetables.
Kitchen Shears. These are very useful in opening food packages, cut string from package foods. Others use this in
cutting vermicelli or long pasta noodles into shorter portion before adding to the recipe. When used in this manner, care
should be taken that the kitchen shear is free from rust.
Rotary eggbeater. 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.
Scraper. This is made of rubber or silicone used to scrape food from the side of the bowl to avoid waste.
Serving spoons. These are used in transferring food from the serving dish to the individual plateIt is usually bigger in
size than the tablespoons.
Soup ladle. This is used to serve soup and stews. This is also very useful in removing or skimming off fat from soup
or stews during the cooking process.
Two-tine fork. This is used to hold cooked or broiled meat while slicing. Also useful in turning solid pieces of meat or
other food while browning. This is made of stainless steel and with heat-proof handle.
Wooden ladle. This is used for creaming, stirring, and mixing. Wooden ladles must be made of hard wood keep dried
after using.
C. Measuring Tools
Measuring cup for dry ingredients. This used to measure solid and dry ingredients such a flour, sugar and solid fat.
It is made of stainless aluminum or plastic material the size of which from 1, 2, 3, 4, and 1/8. steel ranges
Measuring spoons for dry ingredients. These are used for measuring small amount of ingredients such as baking
powder, baking soda, cinnamon, cream of tartar, and other dry ingredients needed in small quantity. These also come in
different sizes ranging from 1 teaspoon, ½ teaspoon, 3/4 teaspoon and 1 tablespoon.
Measuring cup for liquid ingredients. This is used for measuring liquid ingredients such as water, milk, and
cooking oil.This is usually made of heat-proof glass and therefore transparent for easy viewing of the calibration
Portion scales. These are used to weigh small amount or serving pieces of food from 1 ounce to 1 pound.
D. Knives
Butcher knife. This is used to section raw meat, poultry and fishIt can also be used as cleaver to separate small
joints or to cut bones. This is made with heavy blade with a saber or flat .
French knife. This is used to chop, dice, or mince food. The heavier kind of French knife has a saber and lat grind.
Roast beef slicer. This is used to slice roasts, ham, and thick solid cuts of meats.
Boning knife. This is used to remove meat from the bones. Used to slice fish for fish fillet.
Fruit and salad knife. This is used to prepare salad greens, vegetables, and fruits.
Kitchen knives. These are also called cook's or chef's tools. The presence of these in the kitchen is of great
importance for a cook for almost all tasks in the kitchen, from peeling an onion and slicing carrots to carving a roast or
turkey, knives must be within the reach of the chef.
Citrus knife. This is used to slice or section citrus fruits. It has a two-sided and serrated edge.
Paring knife. This is used to peel, core and section fruits and vegetables. It has short blades, concave with hollow
ground.
Vegetable peeler. This is used to scrape vegetables such s carrots, potatoes, and cucumber. It is also used to peel
fruits. The best vegetable peeler is made of stainless steel with sharp ouble blade that swivels.
Equipment are more complicated needs of a chef in the kitchen. This By refer to a small electrical appliance such as
mixer, or a large expensive wer-generated appliance such as range or refrigerator.
Range, ovens, refrigerator, microwave, are some examples of equipment which are mandatory in the kitchen, restaurant,
and food establishment.

Refrigerator or freezer. This is necessary preventing bacterial infections from foods. compartments are provided for
meat, fruits, vegetables to keep the moisture content of each type of food. Butter has its own compartment to food odors
from spoiling its flavor. Spec an preven
Oven or range. It has a chamber or compartment where baking process is done. The top portion of the range is used
for cooking food other than baking.
Microwave oven. This is used for heating food that has been prepared ahead of time, frozen or refrigerated during
slack periods. Foods can be heated quickly in the microwave oven, thus, its use has increased in most food industry.
Blender. This is used to chop, blend, mix, whip, grate and liquefy all kinds of food. This is a very useful appliance and
usually used also by caregivers. Blenders vary in amounts of power like voltage and wattage.
Maintaining Kitchen Tools and Equipment Including Kitchen Premises
The chef needs to acquire knowledge and skills in the selection of various types of chemicals for cleaning and
sanitizing everything he/she uses in the kitchen during food preparation. In cleaning tools, equipment and other
maraphernalia, manufacturer's instruction must be followed to ensure safety and longevity of these things (de los Reyes &
Noynay, 2017).
Cleaning and Sanitizing
 The Kitchen is the proper place to prepare food and therefore it is important to observe a high standard of cleanliness
in the place. Cleaning and sanitizing must be part of the day-to-day activities in the kitchen. Harmful organisms can be
transferred from one food to other foods if surfaces are not properly cleaned and sanitized.
Cleaning is the process of removing food and other types of soil from a surface such as a dish, glass, or cutting
board. A cleaning agent is used to remove any food particles or other substances from the utensils. The right choice of
this is important since not all types of cleaning agents are safe on food-contact surfaces. Most bathroom cleaners are
unsafe since they might leave residue on food-contact surfaces. (A food-contact surface is the surface of equipment or
utensil that food normally comes in contact with.)
Four categories of cleaning agents
Detergent. This is used to wash tableware, surfaces and equipment which can penetrate soil quickly and soften it.
Dishwashing detergent and automatic dishwasher detergent are some examples of these.
Solvent Cleaner. This is also called "degreaser" since it is used to clean surfaces where grease has burned on.
Acid cleaner. This is used to clean mineral deposits and soil that cannot be removed by detergents.
Abrasive cleaners. This is used to remove heavy accumulated soil that cannot be removed with detergents. Some
abrasive cleaner is also used as disinfectant. Food-contact surfaces should be cleaned every day to prevent food
contamination.
Sanitizing. is the process where heat, radiation, or chemicals is applied. In restaurants, heat and chemicals are
commonly used as methods in sanitizing, radiation is seldom used. Kitchen utensils must be washed first before they are
properly sanitized. Iodine and chlorine chemical sanitizers are less effective on a surface that has not been properly
cleaned.
Two types of sanitizing methods:
1. Heat. There are three methods using heat to sanitize surfaces:
a) Hot water - This is the most common method used in restaurants. If hot water is used in the third compartment of
a three-compartment sink, it must be at least 171OF (770C). If a high-temperature ware washing machine is used to
sanitize cleaned dishes, the final sanitizing rinse must be at least 1800F (820C). For stationary rack, a single temperature
machine, it must be at least 1650F (740C) Cleaned items must be exposed to these temperatures for at least 30 seconds.
b) Steam- Steam cleaning effectively trades heat for chemicals without sacrificing strength. When used correctly,
steam can quickly kill 99.9% of germs and bacteria. The use of steam to sanitize surface is safe, healthy, eco-friendly, and
all-natural way to clean your home.
c) Hot air - This is the final method of using heat, the application of hot air at 1800F for 20 minutes.
2. Chemicals, Chlorine, iodine, and quaternary ammonium are examples of approved sanitizers. Effectiveness of chemical
sanitizers are influenced by three factors:
a.) Concentration-Too little amount of sanitizer will result in an inadequate reduction of harmful microorganisms. Too
much of this can also be toxic.
b.) Temperature - In general, chemical sanitizers work best in water that is between 550F (130C) and 1200F (490C).
c.) Contact time - The cleaned item must be in contact with the sanitizer(either heat or approved chemical) for the
recommended length of time in order to kill the microorganisms.
Cleaning Kitchen Premises
The kitchen should be the cleanest part of the house since this is the place where food is prepared every day.
Cleaning the kitchen regularly is important not only to keep it looking at its best, but also to remove all of the germs and
bacteria that accumulate in the kitchen during food preparation.
The following are effective and easy ways of cleaning your kitchen ad premises:
1. Gather and prepare all cleaning supplies and equipment before you start cleaning. This will prevent waste of time
searching for any tool or supply in between your cleaning time.
2. Prepare the sink with a solution of hot water and dishwashing detergent for soaking your utensils and cutlery. Soaking
them is the best way to remove easily food stains and dirt.
3. Take all the clean left-over food and keep them in refrigerator properly. Gather next the clean utensils and glassware
and return into the cabinet. Separate the clean utensils from the soiled ones to avoid wasting effort of cleaning those
already clean. This saves time, money, and effort.
4. Get a trash bag and gather all the dirt, food leftovers, spoiled food and other trash scattered around the sink, kitchen
tables, counter tops, and on the floor. It is a good practice to get rid of all these clutters before you start cleaning.
5. Gather all plates, cups, utensils, pans and scrape them of food particles and leftovers and place them into the trash
before soaking into the hot-soapy water.
6. While the plates, cups, and other utensils are soaked in hot- soapy water, go through the kitchen counter tops, tables,
and kitchen appliances and start cleaning them. Use soapy sponge or all-purpose cleaner to remove food particles,
grease, and stain. Have a schedule for cleaning your appliances like oven, refrigerator, microwave, coffee maker, blender
and other kitchen appliances. To get rid of foul odor, use baking soda in cleaning them.
7. Go back to your soaked dishes and wash them using soapy sponge. Rinse well and dry them off before keeping them
into their storage cabinet or drawers.
8. Quickly vacuum and sweep the floor. Be sure to remove all fallen dirt, crumbs, grime and even food spills and stains if
there are some. When done, mop the floor with and soapy water or a mild detergent with hot water.
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.
Safety Practices in the Kitchen
Cooking is part of homemaking activities. Many of us love to cook. Working in the kitchen from morning until night
may pose danger or hazards to the cook. There are many pieces of equipment and environmental hazards that are
extremely dangerous such as sharp knives, electrical appliances, open fire by the oven. With this situation, observing
safety rules in the kitchen is a good working habit to develop. To prevent serious accident or injuries, always pay attention
to what you are doing. Adopt a plan for kitchen cleanliness and have necessary equipment at your disposal. Children
should never be left alone in the kitchen. (Doringo, 2017)
The following are some of the basic rules of kitchen safety (Doringo,2017):
1. Store knives in a wooden block or in a drawer. Make sure that the knives are out of the reach of children to prevent
injury.
2. Never cook in loose clothes and keep long hair tied back. This will prevent long hair from accidentally catching fire.
3. Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles.
4. Keep pot holders nearby and use them. Be careful not to leave them near an open flame.
5. Turn pot handles away from front of stoves. This will prevent children from grabbing them. Adults may bump them
accidentally if handles are protruding at the side of oven.
6. Avoid temperature-sensitive food to sit out at the kitchen. Raw meat, fish, some dairy products can spoil quickly, so
refrigerate or freeze them right away.
7. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.
8. Separate raw meat and poultry from other items whenever you use or store them. This practice will prevent cross-
contamination of harmful bacteria from one food to another.
9. Wash your hands before handling food and after handling meat and poultry. Hands can be a virtual freight train of
bacteria.
10. Get a fire extinguisher for your kitchen and make sure you know how to use this before the fire breaks out. You cannot
waste any time reading the directions amidst the flames.
Acitivtiy:Menu Planning Challenge:

 Every group must plan a three-course menu, considering various cooking methods.
 You should justify you’re group choices based on the principles of good cooking.
 The deadline of the menu will be on Monday 11/27/2023

Yr&Sec: Date:
Member of Group Member

____________________________1. It is the art and science of preparing food for eating by the application of heat.