Cooking Methods
ented by:
Pres
Peter & Hazel
Things to discuss:
Purpose
Advantages
Disadvantages
Moist Heat Methods
Dry Heat Methods
What is Cooking?
Cooking
is the act of preparing
food for eating by the
application of heat.
urpose of Cooking
P
to improve its natural
flavor and palatability
to destroy pathogenic organisms and
injurious substances which may be
found on raw foods; and
to improve its digestibility
Advantages
Healthier Meal Options
Eating at home assures full control
over the ingredients, making for more
nutritious and healthier meals.
Cost Savings
Cooking at home is generally cheaper
than eating out or buying packaged
meals.
Creative Expression
Cooking encourages creativity because
when cooking someone gets to
experiment with flavors, ingredients,
and techniques.
Enhanced Skills and
Knowledge
It also helps learning and knowledge
about different cuisines, ingredients,
and nutritional values.
Stress Relief and
Enjoyment
Some people even enjoy cooking as a
means of self-care after a long day.
Disadvantages
Time-Consuming
& Cleanup Effort
Cooking requires time for planning,
preparation, and cleanup, which can
pose a major obstacle for working
people.
Inconsistent Results
cooking doesn’t always end in
flawless success. Overcooked,
undercooked, or missized ingredients
are also frustrating.
Cost of Ingredients
and Tools
Good ingredients, kitchen equipment,
and utensils can be costly to acquire
Health Risks if Done
Improperly
Unhygienic or unsafe cooking can
lead to health hazards for such as
food poisoning. Undercooked meats,
contaminated produce or cross-
contamination during preparation
are common threats.
oist Heat Method
M
Blanching
Blanching is a process of briefly boiling
food and then submerging it in ice water
to loosen its skin and prevent
deterioration, preserving its color and
freshness.
Boiling
Boiling water at 212 degrees F, used for
cooking stronger, hearty foods like
beans, pasta, and vegetables, can disrupt
delicate foods due to vigorous bubbles.
Braising
Braising is a method of simmering
large meat cuts in a liquid, such as
wine, stock, or meat juices, to trap
moisture and enhance flavor.
Poaching
Poaching is a method of submerging
food in water at 160-180 degrees F,
allowing delicate foods to be cooked
without damage, especially eggs and
fish.
Simmering
Simmering liquids, above 180
degrees F, have gentle bubbles and
are used for long, slow cooking
processes, often used for tough
meat, soups, and stews over low
heat.
Steaming
Steaming is a gentle, moist-heat cooking
method that retains more nutrients than
boiling or simmering, and pressure
cookers use steam and pressure to
increase cooking temperature.
Stewing
Stewing is a method of heating
liquid until bubbles form, retaining a
smaller amount for sauce,
particularly useful for softening
tough meat or fibrous vegetables.
Dry Heat Method
Sautéing
Before cooking, the pan must be heated for
sautéing. Before adding ingredients to the pan,
it's crucial to heat it for a minute and then add a
tiny quantity of fat (like oil) and let it to warm
up.
Pan-frying
Pan-frying is quite similar to sautéing, however
it utilizes a little bit less heat and a little bit more
fat. Because of this, it works well for preparing
bigger meats that require more time to cook.
Pan-fried meat can occasionally be cooked
thoroughly in the oven.
Roasting and Baking
Roasting and baking are synonymous cooking
methods, involving hot, dry air in an oven. They
cook food evenly, requiring uncovered cooking.
However, their meanings vary, with some
referring to baking for bakery items and others
to seafood.
Broiling and Grilling
Broiling is a dry heat cooking method that
requires food close to an open flame,
allowing it to cook quickly. It differs from
grilling, which uses heat from below.
Deep-frying
Deep frying is a dry heat cooking method that
involves submerging food in hot, liquid fat. To
avoid splatters, use high-temperature tolerant
oils and fry in small batches. Protect food with
batter and fry in small batches to maintain heat.
NO! WHAT TO DO
OH ?!
Scenario #1
Chrisha is excited to prepare fried chicken for her
family. She coats the chicken in a seasoned batter
and heats oil in a deep pan. She’s eager to get that
golden, crispy texture, so she turns up the heat to
high and drops in the chicken. After a few minutes,
the outside looks perfectly browned, so she takes it
out and serves it. However, when her younger
brother takes a bite, she notices something alarming
—the inside is still raw! Her mother warns him that
eating undercooked chicken can be dangerous.
Chrisha is frustrated because the outside looks
perfect, but the inside is not cooked through.
Solutions to avoid future mistakes:
Use a kitchen thermometer to check oil
temperature (170-175°C / 340-350°F) before
frying.
Fry in small batches to maintain consistent
oil temperature.
Use the double-fry technique—first at a
lower temperature to cook the inside, then at
a higher temperature for crispiness.
Check doneness with a meat thermometer
(internal temp: 75°C / 165°F).
Scenario #2
Lyka loves cooking hearty meals for her friends during
christmas vacation. She decides to make her
grandmother’s classic beef stew, a dish she remembers
fondly from her childhood. It’s a straightforward recipe:
sear the beef, add vegetables, cover with broth, and let
it simmer for a couple of hours. Lyka wants the stew to
be the star of her dinner party. After two hours of
simmering, Lyka tastes the stew and finds it bland. The
beef is tender, but the broth is watery, and the
vegetables have turned mushy. She realizes she didn’t
layer the flavors properly and is worried the dish won’t
impress her guests. She begins to panic, as it’s already
close to serving time.
Solutions to avoid future mistakes:
Sear the beef thoroughly to build a strong flavor
base before simmering.
Deglaze the pot with wine or broth to capture the
browned bits (fond) for added flavor.
Add vegetables toward the end of cooking to
prevent them from turning mushy.
Taste and adjust the seasoning throughout the
cooking process.
Use ingredients like tomato paste, Worcestershire
sauce, or soy sauce to deepen the flavor.
Thicken the stew with a roux, cornstarch slurry, or
blended vegetables if needed.
Scenario #3
Karina is baking a chocolate cake for her
girlfriend’s birthday. She carefully follows the
recipe, mixes all the ingredients, and pours the
batter into a cake pan. She sets the oven
temperature and waits eagerly. However,
halfway through baking, she opens the oven to
check the cake. A few minutes later, she
notices the center of the cake has sunk! When
she removes it from the oven, it's dense and
undercooked in the middle. Disappointed, she
wonders what went wrong.
Solutions to avoid future mistakes:
Preheat the oven before baking to maintain a
consistent temperature.
Avoid opening the oven door too early, as heat
loss can cause the cake to sink.
Use fresh baking powder or baking soda, as
expired leavening agents won’t work properly.
Measure ingredients precisely using the correct
tools.
Mix the batter gently to avoid overdeveloping
gluten, which makes the cake dense.
Check doneness with a toothpick—if it comes
out clean, the cake is done.
Scenario #4
Eric enjoys making homemade pasta sauce as a
weekend tradition. This Sunday, he decides to try a
slow-simmered tomato sauce with fresh basil, garlic,
and oregano to pair with his homemade spaghetti. He
carefully chops the tomatoes and sautés the garlic
before adding the ingredients to the pot to simmer
for a few hours. After leaving the sauce to simmer for
45 minutes, Eric gets distracted while watching TV.
When he returns to the kitchen, he smells something
burning. He realizes the sauce has stuck to the
bottom of the pot and is starting to scorch. Eric is
worried that the burnt flavor will ruin the entire
batch of sauce.
Solutions to avoid future mistakes:
Stir the sauce regularly, especially when
simmering for long periods, to prevent
sticking.
Use a heavy-bottomed pot to distribute heat
evenly and avoid scorching.
Keep the heat low to maintain a gentle
simmer, not a boil.
Add a splash of liquid (water, broth, or wine) if
the sauce begins to thicken too much.
Set a timer as a reminder to check and stir the
sauce every 15–20 minutes.
Thank You
references link:
https://sites.google.com/carsu.edu.ph/basic-cooking-1/lesson-1/purpose-of-cooking
https://zyberlyn.liveblog365.com/2025/01/04/cooking-advantages-disadvantages-
and-expert-guide/?
https://www.thespruceeats.com/moist-heat-cooking-methods-t2-1328688
https://www.thespruceeats.com/dry-heat-cooking-methods-t2-995494
