Cooking Methods Overview

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Questions and Answers

Which cooking method involves cooking food at high heat with a small amount of oil?

  • Deep frying
  • Steaming
  • Stir frying (correct)
  • Braising

Which of the following dishes is associated with braising as a cooking method?

  • Ngohiong
  • Humba (correct)
  • Chorizo Fried Rice
  • Tinapa Rice

What is the primary cooking method used in preparing Espasol?

  • Baking
  • Boiling (correct)
  • Stir frying
  • Grilling

Which region is known for the dish Bicol Express that is cooked using what method?

<p>Stewing (A)</p> Signup and view all the answers

Which cooking method is characterized by fully submerging food in hot oil?

<p>Deep frying (B)</p> Signup and view all the answers

Which cooking method involves quickly boiling food?

<p>Blanching (D)</p> Signup and view all the answers

What does the stewing method primarily involve?

<p>Cooking small pieces of food submerged in broth or liquid at low temperature (A)</p> Signup and view all the answers

Which of the following is a dry-heat cooking method?

<p>Grilling (D)</p> Signup and view all the answers

What cooking method is specifically used for meats and vegetables with dry heat?

<p>Roasting (D)</p> Signup and view all the answers

Which of these is an example of a moist-heat cooking method?

<p>Boiling (A)</p> Signup and view all the answers

What is the primary characteristic of poaching as a cooking method?

<p>Cooking food in water at low temperature (D)</p> Signup and view all the answers

In which cooking method is food cooked using heat from above?

<p>Broiling (B)</p> Signup and view all the answers

Which cooking technique involves slowly cooking food in a small amount of liquid?

<p>Braising (B)</p> Signup and view all the answers

Flashcards

Boiling

Cooking food in water or broth.

Simmering

Cooking food in liquid just below boiling point.

Steaming

Cooking food over steam.

Poaching

Cooking food gently in water at low temperatures, often for delicate items

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Blanching

Quickly boiling food to stop or prepare it for further cooking.

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Braising

Slow cooking food in a small amount of liquid.

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Stewing

Cooking small pieces of food in broth or liquid at low temperatures.

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Grilling

Cooking food directly over an open flame or heat source.

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Deep Frying

Cooking food fully submerged in hot oil.

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Pan Frying

Cooking food in a shallow amount of hot oil.

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Stir Frying

Cooking food quickly at high heat with a small amount of oil, while constantly stirring.

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Combination Cooking Methods

Using two or more cooking methods to prepare a dish.

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What is the main cooking method used in the Bicol Region?

The Bicol Region predominantly uses stir-frying, boiling, and stewing.

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Study Notes

Moist-Heat Cooking Methods

  • Boiling: Cooking food in water or broth. Examples include Empanadang Ilokano (deep frying), Pinakbet Ilocano (stewing), Sinangag na Kanin at Dilis (stir frying), and Dinakdakan (boiling and grilling).
  • Simmering: Cooking food in liquid at a temperature slightly below boiling.
  • Steaming: Cooking food with steam.
  • Poaching: Gently cooking food in water at a low temperature.
  • Blanching: Quickly boiling food.
  • Braising: Slowly cooking food in a small amount of liquid.
  • Stewing: Cooking small pieces of food submerged in broth or liquid at a low temperature.

Dry-Heat Cooking Methods

  • Grilling: Cooking food on an open flame or grill.
  • Broiling: Cooking food under a heat source above.
  • Roasting: Cooking food in an oven, similar to baking but used more often with meats.
  • Baking: Cooking food in an oven using dry heat.
  • Sautéing: Quickly cooking food in a small amount of oil.
  • Frying: Cooking food in hot oil––this includes deep frying (fully submerged), pan frying (shallow oil), and stir frying (high heat with a small amount of oil).

Combination Cooking Methods

  • Stewing: Cooking method combining stewing and braising.

Regional Dishes and Cooking Methods

  • Region 2 (CAR): Empanadang Ilokano, Pinakbet Ilocano, Sinangag na Kanin at Dilis, Dinakdakan, and inandila
  • Central Luzon (Region III): Suam Mais, Ningnang Itu, Balo Balo ampo, Mustasa, Bringhe, Asadong Matua, Sipo Egg, and Moche
  • National Capital Region (NCR): Ukoy, Pancit Malabon, Chicken Galantina, Paella Manileña, and Pichi Pichi
  • Region IV-A (CALABARZON): Pinais na Alimasag, Batangas Lomi, and Hardinera
  • Region IV-B (MIMAROPA): Aligue Rice and Espasol
  • Bicol Region (Region V): Bicol Express, Pinangat/Tinumok, Tinapa Rice, and Linusak
  • Western Visayas (Region VI): La Paz Batchoy, Chicken Inasal, and Annatto Rice
  • Central Visayas (Region VII): Ngohiong, Cebu-Style Steamed Fried Rice, Balbacua, and Torta Cebu
  • Eastern Visayas (Region VIII): Lelang, Catbalogan Morcon, Catbalogan Tamalos, Chorizo Fried Rice, and Moron
  • Region IX (Zamboanga Peninsula): Beef Satti.
  • BARMM (Bangsamoro Autonomous Region in Muslim Mindanao): Piyanggang Manuk, Kuning a Bigas, and Daral
  • Region XI (Davao Region): Sinuglaw
  • CARAGA Region: Piyaparan na Manok
  • SOCCSKSARGEN Region (Region XII): Sinangag and Binaki

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