Lesson 7:

COOK
ERY
 📌LIST OF
CONTENTS
Discuss basic cooking
principles
Explain cooking terms and
procedures
Recognize cooking tools
and equipment
Maintain kitchen tools and
equipment
1. Practice safety and
sanitation in the kitchen
INTRODUCTION
This chapter covers the basics of cooking,
including principles, terms, tools, kitchen
layout, and safety. Cooking involves
preparing food through heat, using various
techniques. Learning to cook is a valuable
skill that saves money, improves food
choices, and promotes nutrition. Teaching
children to cook early helps them develop
healthy eating habits.
 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.
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.
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

continually 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 double

boiler by contact with steam or by the heat of the steam
surrounding the vessel.
4. Heat applied by means of heated fat

Frying – This is cooking in hot fat or oil deep enough cover

the food to be cooked.

Sautéing – 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

gridded 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 understands the importance of having
the right kitchen tools and equipment. Success in
cooking depends on using appropriate tools to
prepare recipes, even for simple dishes, to achieve
the desired results (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 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 It is
expensive easier to
clean and will not wear
out immediately to
aluminum. Stainless
steel utensils are sold in
different gauges
fromhed 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 ang 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 shard instrument
like knife or fork. Wooden
ladle should be used to turn or
mix foos during cooking.
Scraped food-
Fragments of
discarded or
leftover food.
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,
carrotsand other soft
cooked vegetables.
Kitchen shears are helpful
for tasks like opening food
packages and cutting items
such as string, vermicelli, or
long pasta into shorter
pieces. It’s important to
ensure they are free from
rust when used for food
preparation.
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
plate. It 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.
MEASURING
TOOLS
Measuring cup for dry ingredients.
This used to measure solid and dry
ingredients such as flour, sugar and solid
fat. It is made of stainless steel
aluminum or plastic material the size of
which ranges from 1, 2, 4, 4, and 1/8.
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, ½ 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.
KNIVES
 Butcher knife. This is used to section
raw meat poultry and fish. It 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 grind.

French knife. This is used to

chop, dice, or mince food. The
heavier kind of French knife has a
saber and flat 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 as
carrots, potatoes, and
cucumber. It is also used
to peel fruits. The best
vegetable peeler is made
of stainless steel with
sharp double blade that
swivels.
Equipment

Equipment are more complicated needs of a chef in the

kitchen. This may refer to a small electrical appliance such as
mixer, or a large expensive power-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.
 Cleaning and Sanitizing
The kitchen should maintain a high level of cleanliness
because it is where food is prepared, and improper
cleaning can lead to harmful organisms contaminating
food.

Cleaning removes food and other substances from

surfaces, but the right cleaning agent must be chosen, as
not all are safe for food-contact surfaces, and some may
leave harmful residues.
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) In restaurants, hot water is commonly used for sanitizing.

When using the third compartment of a three-compartment
sink, the water must be at least 171°F (77°C). For high-
temperature ware washing machines, the final sanitizing rinse
must reach at least 180°F (82°C). For stationary rack, single-
temperature machines, the minimum is 165°F (74°C). Cleaned
items must be exposed to these temperatures for at least 30
seconds to ensure proper sanitation.
b.) 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
premises:
Gather all cleaning supplies before starting to avoid
delays.
Soak utensils in hot water and dish detergent to remove
food stains.
Store leftover food in the refrigerator and return clean
utensils to cabinets. Keep clean and soiled items separate.
Collect and discard trash, food leftovers, and clutter
before cleaning.
1. Scrape food from dishes and soak them in hot soapy
water.
6. Clean countertops, tables, and appliances while dishes soak,
using a soapy sponge or cleaner. Clean appliances regularly.
7. Wash, rinse, dry, and store dishes.
8. Vacuum and mop the floor, cleaning any spills.
9.Take out the trash, sealing the bag securely.

10. Sanitize by spraying air freshener and pesticides as

needed.

11. Store cleaning supplies properly after use.

Thank
you