Methods of Cooking

Technology and
Livelihood Education
Cookery 10
lesson 1 – Methods of Cooking

COMPONENTS AREAS
Technology and Livelihood Education
Agri- Information and

Communication
Fishery Technology
Arts
Home Industrial
Economics Arts
What is Cookery?
 Cookery is an art and science of
preparing food for consumption by
using heat.
 Cooking or cookery is the art,

technology, science, and craft of
preparing food for consumption.
3
Career Opportunities in Cookery
Is a professional that Mixes ingredients to

mixes and bakes produces small breads
necessary ingredients and pastries for
to produces breads or consumption or sale.
create new recipes
Baker Bread and Pastry Chef

Prepares, seasons,
creates, and cooks a
Measures, mixes and variety of dishes or
cooks food according desserts ordered by a
to recipes and needs customers.
of the customers.
Chef and Chef and Cook

Diner Cook
Learns and knows

Prepares snacks such recipes of drinks to
as tacos, hamburgers, prepare and serve, and
pizza, etc. for fast can also create new
food restaurants drinks.
Fast Food
Chef Bartenders
Maintains the
ingredients like Controls and monitors
vegetables, fruits, and the activities to ensure
meats ready to cook the guarantee and quality
or serve of dishes and drinks.
Preparation Food Supervisor

Chef
Quickly prepares, cooks,

Prepares and cooks
and serves food
many dishes of food
according to the request
according to the sizes
customers.
and types of the
institution
Cafeteria Chef Short Order Cook

Methods of Cooking
Moist Heat
Dry Heat
Moist Heat lesson 1 – Methods of Cooking
Are those in which the heat is conducted to the

food product by the water or water-based
liquids such as stocks and sauces, or by steam.
Boiling
the cooking of food by immersion in water that

has been created to near its boiling point ( 212 ° F
[ 100 ° C]
Simmering lesson 1 – Methods of Cooking
Is a way to cook food

gently and slowly
Poaching lesson 1 – Methods of Cooking
Poaching is a moist heat method of cooking

by submerging food in some kind of liquid
and heating at a low temperature.
Blanching lesson 1 – Methods of Cooking
Blanching is scalding vegetables in boiling

water or steam for a short time. It is typically
followed by quick, thorough cooling in very cold
or ice water
Braising
Braising is a combination-
cooking method that uses
both wet and dry heats:
typically, the food is first
browned at a high
temperature, the finished in a
covered pot at lower
temperature
Steaming
is a method of cooking
using steam.
Dry Heat
Dry heat cooking refers to any cooking technique
where the heat is transferred to the food item without
using extra moisture.
Grilling
Grilling is a form of cooking that involves dry heat
applied to the surface of food, commonly from above,
below or from the side.
Broiling
Sautéing
is a form of dry-heat cooking that uses a

very hot pan and a small amount of fat to
cook the food very quickly.
Stir-Frying
also uses high heat and usually the heat used is
greater than that used while sautéing.
Deep-Frying
It uses heat conduction and natural
convection to transfer heat to food
submerged in fat.
Searing
Searing is a technique used

in grilling, baking, braising,
roasting, sautéing, etc., in
which the surface of the food
is cooked at high
temperature until a browned
crust forms.
Cooking is like painting or writing a song. Just as there are so

many notes or colors, there are only so many flavors – it’s how
you combine them that sets you apart.
…Wolfgang Puck, American Chef, Restaurateur, and Occasional

Actor.
Short answer test
ACTIVITY #1
I. QUESTION: Based on your understanding of the
lesson. Give at least one method/technique of
cooking. Explain how important in preparing any food
item? Why? (5 points)
5 4 3 2
Criteria
Outstanding Satisfactory Developing Beginning
Your answer contains all Your answer contains Your answer contains little Your answer does not
necessary and needed important and enough information (perception of contain enough
Content information (perception of information (perception of man, facts, and related information (perception
man, facts, and related man, facts, and related details) however, it’s of man, facts, and
details) that support your details) that support your enough to support your related details) to
ideas ideas. ideas. support your ideas.
Your answer is presented Your answer is presented Your answer is presented Your answer is
clearly with all the clearly with enough clearly with some presented unclearly and
Relevance to the supporting ideas from the supporting ideas from the supporting ideas from the without supporting ideas
Topic lessons discussed. lessons discussed. lessons discussed. from the lessons
discussed.
Short answer test
ACTIVITY #1
II: State whether the following dishes are under Moist heat or
Dry heat method. Write M for Moist heat or D for Dry heat (5
points)
_________1. Bulalo
_________2. Putong Puti
_________3. Crispy Pata
_________4. Ginisang Kangkong
_________5. Sinigang na isda
ACTIVITY #1
II: Categorize each of the following as either Boiling, Simmering,

Blanching, Broiling, Searing, Steaming. (5 points)
___________1. _______4.
___________2. _______5.
__________3.

Methods of Cooking

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What are some of the different career opportunities in cookery mentioned in the document?

What are some of the different career opportunities in cookery mentioned in the document?

What are some examples of moist heat cooking methods described in the document?

What are some examples of moist heat cooking methods described in the document?

Technology and

lesson 1 – Methods of Cooking

Agri- Information and

 Cooking or cookery is the art,

Is a professional that Mixes ingredients to

Baker Bread and Pastry Chef

Chef and Chef and Cook

Learns and knows

Preparation Food Supervisor

Quickly prepares, cooks,

Cafeteria Chef Short Order Cook

Are those in which the heat is conducted to the

the cooking of food by immersion in water that

Is a way to cook food

Poaching is a moist heat method of cooking

Blanching is scalding vegetables in boiling

is a form of dry-heat cooking that uses a

Searing is a technique used

Cooking is like painting or writing a song. Just as there are so

…Wolfgang Puck, American Chef, Restaurateur, and Occasional

II: Categorize each of the following as either Boiling, Simmering,

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