COOKING METHODS,

KITCHEN TOOLS AND

EQUIPMENTS
WHAT ARE DEVELOPMENT OF WAYS ON HOW TO COOK FOOD ?

* Through the discovery of fire by our pre-historic ancestors in which they

use it in their hunting, in which to their surprise the food now gives a more
texture and palatability.

* The use of water in cooking land utilized a pottery to hold it. But, before
the clay pots they make use of containers that was made up of dried animal
stomach or hallowed out big vegetables, like gourds, however it could not
hold out against the fire.

*Even though there are many variants, cooking techniques can be broadly
categorized into three groups: dry heat methods, moist heat methods, and a
combination of dry and moist heat methods.

- Cooking is the application of heat and transfer of energy to food.

# 5 PURPOSE OF COOKING

1. improve palatability and digestibility

2. render it safe from parasites and microorganisms.

3. alter color, texture and flavor of food.

4. inactivate enzymes

5. prolong shelf life, i.e, preserve food. Two important actions of heat are
responsible for this preservative effect: the destruction of microorganisms
and the inactivation of enzymes inherently present in the food. Both agents
cause food to spoil
# COOKING TECHNIQUES AND FOOD SCIENCE

- Herve This, a Frenchman who founded the new branch of study known as
Molecular Gastronomy, clearly articulates the connection between cooking
methods and the study of food science (This, 2004). He observes that cooks
employ basic techniques such contacting heated solids, liquids, or gases
with the food. Through this it alters the raw materials' appearance, flavor,
and texture in numerous ways.
# 6 COOKING TECHNIQUES IN FOOD

1. Heat Transfer in Foods

- Temperature and heat flow are both involved in the transfer of heat.
Temperature is a measure for the amount of thermal energy that is present,
whereas heat flow is a measure for the transfer of thermal energy.

2. Mechanisms of Heat Transfer

- There are four fundamental ways that heat is transferred. radiation,
induction, conduction, and convection.
- It is important to keep in mind that the majority of foods are cooked by
combining at least two different heat transfer methods, not just one.

3. Conduction
- Conduction is the continuous and progressive transfer of thermal energy
from one molecule to an adjacent molecule without changing the relative
locations of the molecules. The only molecular motion that takes place is
oscillation within a fixed point, therefore molecular interaction is only with
molecules that are very next to it.
- Conduction heating is demonstrated by the heating coils of an electric
heater heating a cooking pan.
# 6 COOKING TECHNIQUES IN FOOD
4. Convection
- Convection heat transmission is only possible in liquids and gases where
free-moving molecules can combine with one another to create heat and cold.
- Heating is accelerated compared to conduction heating by this movement.
The molecules that are heated first become less dense and rise to the top of
the liquid or gas as it is heated, initially via conduction, while the molecules
that are still cooler migrate to the bottom. The less dense section rises when a
new layer of molecules is heated, generating convection current.
- Natural or free convection and forced convection are the two types of
convection heating.
: Natural or Free Convection - is the movement of molecules solely due to
density differences and as the material is heated, a continuous movement is
created by hot, less dense material rising and cold, denser material going
downward.
: Forced Convection - When utilizing a blower or fan in a convection oven,
swirling liquids while they are heating, or forcing greater movement with an
external force, are examples of forced convection. The area involved in the heat
transfer, the temperature difference between the hot and cold portions of the
gas or liquid, and the heat transfer coefficient all determine how quickly heat is
transferred by convection.
# 6 COOKING TECHNIQUES IN FOOD

5. Radiations
- Heat transfer by radiation is an electromagnetic mechanism materials
radiate thermal energy in amounts determined by their temperature, where the
all energy is carried by photons of light in the infrared and visible portions of
the electromagnetic spectrum.

6. Induction Heating
- Is the most common heating methods, the heat source is directly applied
to the metal part. But with induction heating, heat is actually induced" within
the part itself by circulating electrical currents.
- Induction heating relies on the unique characteristics of radio frequency
energy that portion of the electromagnetic spectrum below infrared and
microwave energy. Since heat is transferred to the product via electromagnetic
waves, the part never comes into direct contact with any flame, the inductor
itself does not get hot.
- In induction cooking, an induction coil in the cook-top heats the iron base
of the cookware, Copper- bottomed pans, aluminum pausa and other non-
ferrous pans are generally unsuitable.
HOW INDUCTION COOKING WORKS:

1. The element's electronics power a coil that produces a high-frequency

electromagnetic field.

2. That field penetrates the metal of the ferrous magnetic-material cooking

and sets up a circulating electric current, which generates heat.

3. The heat generated in the cooking vessel is transferred to the vessel's

contents.

4. Nothing outside the vessel is affected by the field--as soon as the vessel
is removed from the element, or the element is turned off, heat generation
stops

(Note: the process described at #2 above is called an "eddy current"; heat is

also generated by another process called "hysteresis", which is the
resistance of the ferrous material to rapid changes in magnetization. The
relative contributions of the two effects is highly technical, with some
sources emphasizing one and some the other--but the general idea is
unaffected: the heat is generated in the cookware.
 TWO GENERAL
CLASSIFICATION OF
COOKING METHODS
DRY HEAT COOKING METHODS

- Dry heat is used as the heating medium in dry cooking techniques. Water is not
added.

The following are the dry cooking methods :

/ Grilling and Broiling

- Radiation and Convection is the heat transfer that is used in these cooking
methods.
- Foods that are usually grilled include: fish, tender cuts of beef and other
meats, bacon, sausages, frankfurters, fruits, vegetables, corn and sandwiches. The
ubiquitous barbecue and ever popular ihaw-ihaw are examples of grilled food.
- Because of the distinctive flavor and scent that the natural fuel used—such
as wood from guava, bukur palm trees, and coconut shell - the method of broiling
known as char-broiling is preferred in rural areas.
DRY HEAT COOKING METHODS

/ Barbecuing
- According to certain chefs and authors, barbecuing indicates that the meal
is constantly brushed while it cooks.
- Filipino terms for fried banana on a stick and sweet potato on a stick,
respectively, are called banana cue and kamote cue, which are expansions of the
term barbecue but are not barbecue in the technical sense.
method of broiling known as char-broiling is preferred in rural areas.

/ Pan-broiling
- is a top-of-stove cooking method using a heavy-bottom cast iron or warp-
resistant stainless steel pan over intense heat, releasing fat and juices to prevent
burning.
- Specially designed pans with ridges prevent contact between rendered fat
and meat surface.
DRY HEAT COOKING METHODS
/ Roasting
- Roasting, traditionally done on a turning spit over an open fire, is still used
today for lechon. Radiant heat and constant turning ensure even cooking.
- Doneness is determined by the thickest portion of food or juice color.
Nowadays, most roasting is done in an oven or a rotisserie, which uses a motor-
driven metal spit to constantly turn the meat.

/ Pig Roasting
- Is a traditional cooking technique in which a hole is created, lined with bricks
or stones, and filled with coals that are burning.
- Lean meat can dry up during roasting, so techniques like basting, barding,
and larding can help prevent this. Fat is important for preventing dryness and
developing flavor.
- There are two schools of thought on roasting: using high temperatures
initially and then reducing to 165°C, or maintaining a consistent temperature
throughout the cooking process. Both techniques affect flavor, tenderness,
juiciness, and recovery.
DRY HEAT COOKING METHODS

/ Baking.
- involves cooking in a pre-heated oven, similar to oven roasting, for flour
mixtures, savory dishes, and baked potatoes.
- Convection ovens are standard equipment with blowers for better heat
transfer, while specialized ovens like tandoor are used for traditional dishes.
- Maria Orosa, a Filipino food technologist, used the common earthenware
palayok as an oven, fitted with metal pieces and aluminum foil to create an oven
effect.
- Heat transfer in baking involves radiation, conduction, and convection.
- Materials like bright shiny metals block radiant heat, while dark surfaces
allow heat to pass directly. Glass and ceramic ovenware reduce temperatures,
while metal skewers improve conduction. Turning motion forces convection
effects.
DRY HEAT COOKING METHODS
/ Frying
- is a cooking method involving oil in an open pan, with variations including
deep fat frying, sautéing, stir frying, and pan frying.

/ Deep Fat Frying

- is a method where food is completely submerged in oil, resulting in a golden
brown, crisp crust. Common fried foods include chicken, nuggets, doughnuts, and
French fries.

To ensure successful deep frying follow these:

1. avoid filling the fryer more than 2/3 full, use pre-heated cooking oil, and
maintain a load ratio of 3 to 5 parts oil per part of food.
2. Wet foods should be well-drained before frying to prevent excess water from
boiling and oil spills.
3. Allow fat to reheat before reloading the fryer, drain fried food on absorbent
paper, use tongs when handling, and avoid over-heating.
4. Food should be dry on the surface and may need a protective coating to
prevent burnt or overcooked surfaces.
DRY HEAT COOKING METHODS
/ Sautéing
- is a method of cooking in small amounts of fat, similar to stir fry in Oriental
cooking
- Derived from the French term sauter meaning to jump.

/ Stir-fry
- Only thin slices of food whether meat or vegetables are stir fried.
- Stir-frying is a popular Chinese cooking method that emphasizes speed and
minimizes color and vitamin loss during short cooking periods.

*Tips for Proper Stir-frying:

1. Assemble all ingredients in individual containers. Cut pieces uniformly for even
cooking.
2. Be sure they are well-drained because excess water will steam and not stir fry
the vegetables.
3. Get the wok really hot, before adding the small amount of oil.
4. Use oil of high smoking point (e.g., peanut oil, sunflower or sesame oil).
5. When the oil starts to smoke, immediately stir-fry the vegetable that is more
dense or less tender. Add fragile vegetables like leafy greens last.
DRY HEAT COOKING METHODS

6. Season and add sauce pouring it on the inner edge of the wok
7. Remember to stir fry quickly with light strokes. Do not overstuff a wok with big
amounts of vegetables and other ingredients. Use a wooden paddle or turner.
Total time for a recipe for 4-6 servings should take only 2 to 3 minutes.

/ Pan Frying
- is a fried food in shallow oil, commonly used in Filipino kitchens, is suitable
for cutlets, eggs, and fish, but requires turning to complete cooking.

/ Dry fry and Griddle

- These two terms are synonymous. In both cases, very little or too fat is
added at all. When used, the fat is used only to grease the pan. Pancakes, crepes
and lumpia wrapper are cooked this way.
MOIST COOKING METHODS

- examples like boiling, simmering, poaching, and steaming use water as heat
transfer medium, with temperatures ranging from 70°C to 100°C. Pressure cookers
can reach higher temperatures.

These cooking methods is ideal for the following :

1. To tenderize less tender cuts of meats
2. For starchy foods where the liquid is necessary to hydrate the starch
molecules to bring about gelatinization.
3. Fruits and vegetables with cellulosic materials that need to be softened.
4. For extraction of certain flavoring constituents.

/ Boiling
- involves cooking by immersing in boiling water/liquid, indicating bubbles
rapidly breaking before adding food.
- Steeping, percolating and infusing are processes related to boiling and are
employed in the preparation of beverage such as coffee and tea.
MOIST COOKING METHODS
/ Simmering
- involves use of temperatures below the boiling point usually 85 to 96°C.
- Meat tenderizing uses simmering temperature instead of boiling.

/ Poaching
- is a method of cooking delicate foods like eggs-out-of-shell and fish at a
lower temperature (7-81°C or 160-180°F) by boiling water before adding the
colder food, allowing for temperature adjustments.

/ Blanching
- a process of cooking vegetables in boiling liquid, then immersing them in
cold water to prevent further heating.
- It inactivates enzymes, expels intercellular gases, and reduces microbial
load. Blanching can be done with steam, hot oil, or microwaving.

/ Parboiling
- Sungkitsa is a cooking technique for meat and vegetables that is frequently
used in place of blanching. - It is utilized as a pretreatment for rice, which is
favoured in South Asia, as well as a testeriting treatment for meat and legumes.
MOIST COOKING METHODS
/ En papillote
- In other term it is called "in parchment," is a French phrase for gently
enclosing food and ingredients in parchment before baking them on a sizzler
platter.
- The parchment is inflated by steam, keeping it from exploding. The dish is
prepared to its highest puffing point and served right away.

/ Sous vide
- is an efficient slow cooking method that involves placing food in a
vacuum-sealed pouch and submerging it in a heated water bath.

/ Steaming
- involves vaporizing water over food, with a vent to prevent condensing.
- Common items include fish, shrimps, lobster, puto, siopao, sio mai, puto
bumbong, Chinese dim sum, and European dumplings.
MOIST COOKING METHODS
/ Pan Steaming
- involves placing food in liquid with acid like lemon juice and herbs, covered
to capture steam during cooking, used in Filipino dishes like paksiw, busa, and
sinaing na isda.

/ Pressure Cooking
- uses steam as a heat transfer medium, generating pressure in a pressure
cooker to increase boiling point and temperatures.
- Most pressure cookers can reach pressures of 10 pounds per square inch,
with temperatures ranging from 110-116°C. Safety precautions include never
opening the lid until pressure equalizes, and the cooker should be left to stand
after use.
COMBINATION DRY HEAT AND MOIST HEAT METHODS
/ Braising
- is a combination cooking method that involves browning food in fat, adding
liquid (broth, wine, water), and cooking in a pan over slow heat.
- It's often used as a pre-cooking step for roasting large birds like turkey,
saving time and ensuring safe cooking temperatures without uncooked centers.

/ Stewing
- involves shallow frying or sautéing, cooking in liquid until tender.
- Stewing is simpler and involves submerging food in water or broth, boiling,
and simmering until done. It can also involve cooking food in its juices with
minimal moisture.

/Microwave Cooking
- uses microwave energy to heat food by piercing it to a depth of ¾ - 1 and ½
inches, transferring heat to the center through conduction.
- Microwave waves, which are electromagnetic waves of radiant energy, are
absorbed by water and fat, generating heat and cooking food simultaneously.
COMBINATION DRY HEAT AND MOIST HEAT METHODS
Here are tips for the proper use of a microwave oven:
1. Remember that the colder the food, the longer it takes to cook (eg, frozen or
refrigerate)
2. Volume or quantity 6 pieces of corn on the cob takes longer than 3 pieces.
3. Size of pieces. Cut uniformly for even cooking. Bigger tubes take longer to
cook than smaller diced pieces.
4.Shape and amount of surface area. A round solid takes longer than one with a
hole or holes.
5. Density of the food, Porous texture will cook faster.
6. Food composition. Sugar and fat attract microwaves compared to starch, fiber
and protein. Bone conducts heat and may cause uneven heating when it is
present.
7. Use proper covering like a sturdy plastic lid or plastic cling wrapper to
prevent spattering, but leave a corner slightly open. Covering the food speed up
cooking.
8. Follow the instruction on the food label ; e.g. when to turn over and the length
of time for cooking.
COMBINATION DRY HEAT AND MOIST HEAT METHODS

9. Caution: after cooking, let the food cool a few minutes before eating. Outside
surface may feel warm to the touch but internal temperature is still very hot and
could burn your tongue.
10. It may be necessary to stir the food, to rearrange it in the pan, or rotate the
pan to get more even heating. Melting chocolates require occasional stirring.
11. The manual provides instructions on using a microwave oven, advising against
using metals and ceramics, and recommending heat-resistant plasticware and
glassware, and excluding certain foods.
TRADITIONAL FILIPINO COOKING METHODS

- The cooking methods applied in Filipino recipes are: nilaga biling),

Thaw/sugba (grilling and roasting), halabos steamed), prito (frying) and (sauteed).
following are Filipino food preparations using some of these cooking methods.

1. Sinigang. This is a boiled dish consisting of fish, shrimps, poultry, meat,

vegetables, and souring agents like sampaloc, kalamansi, kamy, guava, star fruit,
komatoes, or other sour fruits or leaves.
2. Bulalo. Is boiled beef leg bones with marrow and cartilage, cooked until fork
tender, with vegetables added. The beef bones flavor the broth.
3. Inihaw thaw-ihaw. A grilled meat, poultry, fish, and shellfish, may or may not
be wrapped in banana leaves,
4. Lechon. The term unqualified refers to roast whole pork. But, there is lechong
manok, lechong liempo, referring to roast chicken and roast pork belly,
respectively.
5. Halabos. This means cooking with steam. Fish, shrimps and other shellfish,
individually or in combination are commonly cooked this way.
6. Guinataan. This refers to dishes stewed in coconut milk. Meat, fish, shellfish
and vegetables are cooked this way.
TRADITIONAL FILIPINO COOKING METHODS

7. Adobo. The term unqualified refers to pork and or chicken braised in vinegar
with garlic and peppercorn with or without soy sauce. But there are also other
adobos such as: adobong kangkong, adobong tulingan, etc.
8. Kilaw. This is a method of not-cooking. We have a wide range of uncooked
dishes generically called kilaw: vegetables, fruits, seaweeds, fish and shellfish and
meat. All regions in the Philippines have their brand of kinilaw
MATERIALS FOR COOKWARE
- Cookware is made from metals, ceramics, glass, and plastics, is crucial for
efficient heat transfer and faster cooking due to its high heat conductivity,
weight, ease of handling, cleaning, safety, and cost.

/ Copper
- The best heat conductor, is used in many types of frying pans, although it is
not recommended for direct contact with food because of the possibility of
hazardous byproducts from acidic components. - Due to safety concerns, the
stainless steel lining that was originally used to make pickles has been replaced.

/ Aluminum
- a lightweight, heat-conductive material, is used in various cooking
applications but reacts with acidic ingredients, so it's coated with stainless steel,
nickel, or nonstick plastics.

/ Cast Iron
- is ideal for long slow cooking, like braising, and baking. It's heavy and sturdy,
but can crack when dropped.
- To prevent rust, season it with unsalted fat and heat for an hour. After
cooling, wash and dry thoroughly.
MATERIALS FOR COOKWARE
/ Enameled cast iron
- is used for casseroles, saucepans and frying pans. A thin layer of glass
covers the cast iron to prevent it from rusting and reacting with acid. Steel. Steel
is used for frying pans, omelet and crepe pans, deep fryers and woks.

/ Steel pan
- also need seasoning. It is also used for a wide range of baking tins. It
however tends to rust especially in this country because of the high relative
humidity practically all year round.

/ Stainless steel
- is preferred for professional cooking due to its non-reactive nature, easy
sanitization, and superior heat conductivity. Its inferiority is addressed by fusing
copper or aluminum layers.

/ Enamelware
- Enamel on thin steel is affordable, attractive, but easily chips and poor heat
conductor. It's recommended for boiling and poaching due to its thin pans.
MATERIALS FOR COOKWARE
/ Plastics
- Salad bowls, mixing bowls, tumblers, funnels, ice cube trays are examples of
kitchen utensils made of plastics.
- These thermoplastic materials include polyethylene (PET), polystyrene, vinyl
and acrylics.
TOOLS AND SMALL EQUIPMENT FOR FOOD PREPARATION AND COOKING

Cooking involves the application of heat, a form of energy derived from the
kinetic movement of molecules. Heat transfer occurs when fast-moving molecules
collide, causing kinetic energy to increase. Understanding food temperatures is
crucial. * Measurement of Temperature.A thermometer is used to measure
temperature, with three commonly used scales: Fahrenheit (°F),
Celsius/centigrade (°C), and the Absolute/Kelvin (K) scale.

The Fahrenheit scale, originally assigned 100°F, uses body

temperature as a reference point. Celsius/centigrade has 100 gradients between
ice melting point and boiling point of water. The Kelvin scale assigns 0° to
absolute zero.

The electrical classes of thermometers are for highly accurate temperature

measurements. There are three types of electrical thermometers: the electrical
resistance thermometer, the thermistor and the thermocouple.
TOOLS AND SMALL EQUIPMENT FOR FOOD PREPARATION AND COOKING

- The electrical resistance thermometer does not actually measure the

temperature, but the resistance in a platinum or nickel wire, whose resistance
changes as temperature changes. An electrical meter measures the changes in
resistance which is related to temperature. The resistance is pre-calibrated with
temperature.

- Thermistors are also electrical resistance thermometers which use ceramic

materials whose resistance increases as temperature increases.

- The third type of electrical thermometer is the thermocouple. The

thermocouple works on the principle that a metal will react to temperature
changes by affecting the amount of electrical current which flows through it....
OTHER TYPES OF THERMOMETER

- The radiometer is a type of thermometer that actually measures the amount

of emitted radiation, which is usually infrared, and the wavelength of maximum
emission of a particular substance. With calibration techniques, the amount of
radiation and the wavelength of maximum emission are directly related to the
temperature of that substance.

- The bimetallic thermometer consists of two different metals (usually iron

and brass) which are welded together to form a single strip. As the temperature
changes, one metal will expand more than the other, causing the strip to bend.
The kitchen dial thermometer is a bimetallic thermometer.
THANK
YOU!!