Welcome to my class
Grade 10 students!!!
TOPIC:
Cooking –is the act of using heat to prepare food for
consumption.
Cooking techniques are classified into the Moist Heat
Method, Dry Heat Method, and Combination Method.
MOIST HEAT METHOD
- liquid is used as a medium to cook the food.
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1. Boiling enough
water is added to
food and it is then
cooked over the
fire.
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2. Parboiling
is the partial
boiling of
food.
It is often used as
the first step in
the cooking
process. Parboiling
can be used to
remove poisonous or
foul-tasting
substances from
foodstuffs.
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3. Blanching is a
cooking process
in which food is
slightly cooked
in boiling water,
then plunged into
iced water or
cold running
water to stop the
cooking process.
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4. Steaming
-water is added
to a pot. The
water level should
be under allowing
food to stand
while heat is
applied
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5. Pan steaming
it cooks foods
by placing them
directly in a
liquid.
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6. Simmering -is a
gentle method of
cooking foods below
the boiling point
that produces tiny
bubbles.
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7. Pressure cooking
-is the process of
cooking food at
high pressure of
water.
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8. Poaching foods
-is cooked
without the need
of fat or oil,
submerged in the
hot liquid,
requires gentle
cooking.
Poaching is a cooking technique
that involves heating food
submerged in a liquid, such as
water, milk, stock or wine.
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9. Deep poaching
-is a cooking
process of fully
submerging the food
item into boiling
water that holds
the food, liquid,
and aromatics
comfortably.
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10. Shallow poaching
-is a gentle method
of cooking foods
below the boiling
pointdone in a
shallow pan.