Group 3 Cooking Terms
Group 3 Cooking Terms
Group 3 Cooking Terms
Terms
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Learning Objectives
At the end of the lesson, you are expected to:
identify various cooking terms;
use cooking terms in writing a recipe
procedure;
differentiate cooking methods
explain the specific cooking methods under
dry heat, moist heat, and combination of dry
and moist heat methods.
Cutting Terms
Slice: To cut into thin, flat pieces
Broiling
Boiling
Grilling Braising
Simmering
Barbecuing Stewing
Poaching
Pan-broiling Microwave cooking
Blanching
Roasting Induction heating
Par-boiling
Baking
Steaming
Frying
En papilotte
Deep-fat frying
Pan steaming
Sauteing
Pressure cooking
Stir-frying
Pan-frying
Dry-frying
Griddling
1. Dry Heat Cooking Method
Chavez, de Leon and Claudio (2006) cited that dry
cooking methods are grilling, broiling, barbecuing, roasting,
baking, frying, and frying variants. These cooking methods do
not use the addition of water to cook the food.
The heating medium is dry heat such as air or fat. The
actual cooking of food involves the water within the food itself as
heat transforms this into steam. They also emphasize that a very
important consideration in dry heat cooking is carry-over cooking
(heat retained by the food even after it has been removed from
the source of heat).
The carry-over cooking can influence the degree of
doneness. Foods cooked by dry heat cooking methods are
brownish in color and rich in flavour due to caramelization of
sugar.
Broiling. Broiling implies to place the food very close to the
heat source and cook it with a radiant heat from an overheat
source. Turn the food from time to time to avoid burning of
the surface of the food.
Braising. Foods that are braised are usually large in sizes. To braise
means to first brown the food in a small amount of fat at high
temperature. Then add a small amount of liquid, usually one-third
to halfway. For flavor factors, incorporate herbs, vegetables, and
seasonings. Then cover the pan, reduce the heat and cook the food
at low temperature.