Cookery: Techniques and Procedures PDF

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY COOKERY "Cooking is the art and science of preparing food for eating by the application...

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY COOKERY "Cooking is the art and science of preparing food for eating by the application of heat." The term also includes the full range of culinary techniques preparing raw and cooked food for the table; final dressing of meat, fish, and fowl; cleaning and cutting fruits and vegetables; preparing salads; garnishing dishes; decorating desserts; and planning meals. Learning how to cook is the most important skill a person can have. When you cook your own food, you learn to enjoy food that you did not like before. In addition, cooking for yourself also saves a lot of money. A person who knows how to cook will not go hungry. You can have a selection from various recipes which are nutritious and inexpensive. When you do cooking, you do not only satisfy yourself but also others. In summary, cooking skills may help people meet nutrition guidelines and their daily nutrition supply. People learn to select healthier food. As future teachers, it is therefore important to teach children and teenagers how to cook and encourage them to develop their cooking skills at an early stage of their lives. BASIC COOKING PRINCIPLES The skill involved in cookery is not only about recipes, but also with the ability to control amount and intensity of heat applied to a wide range of foodstuffs. The teaching of cookery should emphasize this skill. If a cook can master the principles and methods in cookery, any recipe can be prepared to an acceptable standard. In food preparation, there are basic principles that should be considered these may affect the food you are to serve on the table. The following are factors that affect the amount and intensity of heat applied to food: 1. the softness or hardness of the food. 2. its origin, whether from animal or vegetable. 3. the size of the pieces being cooked. 4. the combination of ingredients and whether they are dried, fresh, or frozen; and 5. the type of heat to be applied. 6. the quality and type of saucepans and utensils. Good cooking cannot be achieved on thin-bottomed uneven pans. This practice must be avoided at all costs. Overcooking, dryness, shrinkage, burning, and disintegration (the food fall apart and the texture is mushy) will result when too much heat is applied during the cooking process. On the other hand, too little heat may result in poor flavor development, flat or watery taste, softness, poor color, and loss of nutritional value. All these points must be considered when you are cooking.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY COOKING METHODS AND PROCEDURES There are several methods of cooking food. The application of the different principles in cooking is very useful here. The following principal cooking methods are (M. E. Williams, 1912): 1. Through application of direct heat. a. Broiling - This is cooking over a glowing fire. b. Roasting (toasting)– This is cooking before a glowing fire. c. Baking- This is cooking in a dry heat like in an oven. 2. Application by means of heated air. a. Boiling - This is heating liquid until bubbles continually breaks on the surface, such as boiling water. b. Stewing– This is cooking for a longer period of time in water below the boiling point. 3. Application of heat by means of water. a. Steaming - This is cooking by using a steamer or double boiler or by contact with steam or by the heat of the steam surrounding the vessel. 4. Heat applied by means of heated fat. a. Frying – This is cooking in hot fat or oil deep enough to cover the food to be cooked. b. Sauteing - This is cooking in a small amount of hot fat. 5. Heat applied by means of metal. a. Pan broiling or Pan Baking-This is in a frying pan or griddle using a little fat or no fat at all. 6. Braising - This is a combination of stewing and baking. 7. Fricasseeing- This is a combination of frying and stewing. COOKING TOOLS AND EQUIPMENT A good cook knows his/her needs in the kitchen especially about the kitchen tools, equipment, and other paraphernalia. Success in cooking depends on several factors, one of which is the kind of tools and equipment needed to prepare a recipe. Even a simple recipe needs the appropriate tools and equipment if you want to get the expected characteristics of the product (de los Reyes & Noynay, 2017). A. COOKING MATERIALS The most popular kitchenware is those made of aluminum. They are characterized to be of lightweight, attractive, and less expensive. It gives even heat distribution no matter what heat temperature is applied during the cooking process. However, since aluminum is a soft metal, care must always be observed in washing to avoid dent and scratches making the utensil unusable. Stainless steel cooking ware is also best in cooking but is more expensive. It is easier to clean and will not wear out immediately compared to aluminum. Stainless steel utensils are sold in different gauges from light to heavy. Glassware is another kind of utensils that had been introduced in cooking especially in baking. It is not practical to use glass on top or surface cooking. For long shelf life of glassware, extra care is needed when used in cooking.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY Ceramic and heat-proof glass is used especially for baking dishes, casseroles, and measuring cups. These kind of cookware conducts heat slowly and evenly. Some of these baking dishes are decorated, so aside from being used in cooking, they can also be used as serving dish on the table. Teflon is a special coating applied inside of aluminum or steel pots and pans. This material prevents food from sticking to the pan. Cleaning is easier; however, care must be taken not to scratch the Teflon material with sharp instrument like knife or fork. Wooden ladle should be used to turn or mix food during cooking. B. KITCHEN TOOLS Can and bottle opener. This is used to open cans, and bottles with smooth operation. It has a comfortable grip and turning knob. Cutting board. This is used when cutting or slicing ingredients. They are made of wood or plastic. Grater. This is used to separate, grate, shred foods such as cheese, cabbage, and carrots. Potato masher. This is used to mash cooked potatoes, turnips, carrots and other soft, cooked vegetables. Kitchen Shears. These are very useful in opening food packages, cut string from package foods. Others use this in cutting vermicelli or long pasta noodles into shorter portion before adding to the recipe. When used in this manner, care should be taken that the kitchen shear is free from rust. Rotary eggbeater. This is used for beating small number of eggs or batter. It is advisable to have the stainless type since this does not rust easily. It needs proper care so the gear will run smoothly during the beating process. Scraper. This is made of rubber or silicone used to scrape food from the side of the bowl to avoid waste. Serving spoons. These are used in transferring food from the serving dish to the individual plate. It is usually bigger in size than the tablespoons. Soup ladle. This is used to serve soup and stews. This is also very useful in removing or skimming off fat from soup or stews during the cooking process. Two-tine fork. This is used to hold cooked or broiled meat while slicing. Also useful in turning solid pieces of meat or other food while browning. This is made of stainless steel and with heat-proof handle. Wooden ladle. This is used for creaming, stirring, and mixing. Wooden ladles must be made of hard wood keep dried after using. C. MEASURING TOOLS Measuring cup for dry ingredient this is used to measure solid and dry ingredients such as flour, sugar, and solid fat. It is made of stainless, aluminum, or plastic material the size of which ranges from 1, ½, ¾, ¼, and 1/8. Measuring spoons for dry ingredients. These are used for measuring small amount of ingredients such as baking powder, baking soda, cinnamon, cream of tartar, and other dry ingredients needed in small quantity. These also come in different sizes ranging from 1 teaspoon, ½ teaspoon, ¾ teaspoon, and 1 tablespoon.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY Measuring cup for liquid ingredients. This is used for measuring liquid ingredients such as water, milk, and cooking oil. This is usually made of heat-proof glass and therefore transparent for easy viewing of the calibration. Portion scales. These are used to weigh small amount or serving pieces of food from 1 ounce to 1 pound. D. KNIVES Butcher knife. This is used to section raw meat, poultry, and fish. It can also be used as cleaver to separate small joints or to cut bones. This is made with heavy blade with a saber or flat grind. French knife. This is used to chop, dice, or mince, food. The heavier kind of French knife has a saber and flat grind. Roast beef slicer. This is used to slice roasts, ham, and thick solid cuts of meats. Boning knife. This is used to remove meat from the bones. Used to slice fish for fish fillet. Fruit and salad knife. This is used to prepare salad greens, vegetables, and fruits. Kitchen knives. These are also called cook's or chef's tools. The presence of these in the kitchen is of great importance for a cook for almost all tasks in the kitchen, from peeling an onion and slicing carrots, to carving a roast or turkey, knives must be within the reach of the chef. Citrus knife. This is used to slice or section citrus fruits. It has a two-sided and serrated edge. Paring knife. This is used to peel, core, and section fruits and vegetables. It has short blades, concave with hollow ground. Vegetable peeler. This is used to scrape vegetables such as carrots, potatoes, and cucumber. It is also used to peel fruits. The best vegetable peeler is made of stainless steel with sharp double blade that swivels. E. EQUIPMENT Equipment are more complicated needs of chef in the kitchen. This may refer to a small electrical appliance such as mixer, or a large expensive power-generated appliance such as range or refrigerator. Range, Ovens, refrigerator, microwave, are some examples of equipment which are mandatory in the kitchen, restaurant, and food establishment. Refrigerator or freezer. This is necessary preventing bacterial infections from foods. special compartments are provided for meat, frujts, vegetables to keep the moisture content of each type of food. Butter has its own compartment to prevent food odors from spoiling its flavor. Oven or range. It has a chamber or compartment where baking process is done. The top portion of the range is used for cooking food other than baking. Microwave oven. This is used for heating food that has been prepared ahead of time, frozen or refrigerated during slack periods. Foods can be heated quickly in the microwave oven; thus, its use has increased in most food industry.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY Blender. This is used to chop, blend, mix, whip, grate and liquefy all kinds of food. This is a very useful appliance and usually used also by caregivers. Blenders vary in amounts of power like voltage and wattage. MAINTAINING KITCHEN TOOLS AND EQUIPMENT INCLUDING KITCHEN PREMISES The chef needs to acquire knowledge and skills in the selection of various types of chemicals for cleaning and sanitizing everything he/she uses in the kitchen during food preparation. In cleaning tools, equipment, and other paraphernalia manufacturer’s instruction must be followed to ensure safety and longevity of these things (de los Reyes & Noynay, 2017). CLEANING AND SANITIZING The kitchen is the proper place to prepare food and therefore it is important to observe a high standard of cleanliness in the place. Cleaning and sanitizing must be part of the day-to-day activities in the kitchen. Harmful organisms can, be transferred from one food to other foods if surfaces are not properly cleaned and sanitized. Cleaning is the process of removing food and other types of soil from a surface such as a dish, glass, or cutting board. A cleaning agent is used to remove any food particles or other substances from the utensils. The right choice of this is important since not all types of cleaning agents are safe on food-contact surfaces. Most bathroom cleaners are unsafe since they might leave residue on food-contact surfaces. (A food-contact surface is the surface of equipment or utensil that food normally comes in contact with.) FOUR CATEGORIES OF CLEANING AGENTS ▪ Detergent. This is used to wash tableware, surfaces and equipment which can penetrate soil quickly and soften it. Dishwashing detergent and automatic dishwasher detergent are some examples of these. ▪ Solvent Cleaner. This is also called "degreaser" since it is used to clean surfaces where grease has burned on. ▪ Acid cleaner. This is used to clean mineral deposits and soil that cannot be removed by detergents. ▪ Abrasive cleaners. This is used to remove heavy accumulated soil that cannot be removed with detergents. Some abrasive cleaner is also used as disinfectant. Food- contact surfaces should be cleaned every day to prevent food contamination. Sanitizing is the process where heat, radiation, or chemicals is applied. In restaurants, heat and chemicals are commonly used methods in sanitizing, radiation is seldom used. Kitchen utensils must be washed first before they are properly sanitized. lodine and chlorine chemical sanitizers are less effective on a surface that has not been properly cleaned.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY TWO TYPES OF SANITIZING METHODS 1. Heat - There are three methods using heat to sanitize surfaces: a. Hot water - This is the most common method used in restaurants. If hot water is used in the third compartment of a three-compartment sink, it must be at least 1710F (770C). If a high-temperature ware washing machine is used to sanitize cleaned dishes, the final sanitizing rinse must be at least 1800F (820C). For stationary least rack, a single temperature machine, it must be at least 1650F (740C). Cleaned items must be exposed to this temperature for at least 30 seconds. b. Steam - Steam cleaning effectively trades heat for chemicals without sacrificing strength. When used correctly, steam can quickly kill 99.9% of germs and bacteria. The use of steam to sanitize surface is safe, healthy, eco- friendly, and all-natural way to clean your home. c. Hot air - This is the final method of using heat, the application of hot air at 1800F for 20 minutes. 2. Chemicals - Chlorine, iodine, and quaternary ammonium are an example of approved sanitizers. Effectiveness of chemical sanitizers are influenced by three factors: a. Concentration - Too little amount of sanitizer will result in an inadequate reduction of harmful microorganisms. Too much of this can also be toxic. b. Temperature - In general, chemical sanitizers work best in water that is between 550F (130C) and 1200F (490C). c. Contact time - The cleaned item must be in contact with the sanitizer (either heat or approved chemical) for the recommended length of time in order to kill the microorganisms. CLEANING KITCHEN PREMISES The kitchen should be the cleanest part of the house since this is the place where food is prepared every day. Cleaning the kitchen regularly is important not only to keep it looking at its best, but also to remove all the germs and bacteria that accumulate in the kitchen during food preparation. The following are effective and easy ways of cleaning your kitchen premises: 1. Gather and prepare all cleaning supplies and equipment before you start cleaning. This will prevent waste of time searching for any tool or supply in between your cleaning time. 2. Prepare the sink with a solution of hot water and dishwashing detergent for soaking your utensils and cutlery. Soaking them is the best way to easily remove food stains and dirt. 3. Take all the clean left-Over food and keep them in refrigerator properly. Gather next the clean utensils and glassware and return into the cabinet. Separate the clean utensils from the soiled ones to avoid wasting effort of cleaning those already clean. This saves time, money, and effort. 4. Get a trash bag and gather all the dirt, food leftovers, spoiled food, and other trash scattered around the sink, kitchen tables, counter tops, and on the floor. It is a good practice to get rid of all these clutters before you start cleaning. 5. Gather all plates, cups, utensils, pans and scrape them of food particles and leftovers and place them into the trash before soaking into the hot-soapy water.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY 6. While the plates, cups, and other utensils are soaked in hot-soapy water, go through the kitchen countertops, tables, and kitchen appliances, and start cleaning them. Use soapy sponge or all- purpose cleaner to remove food particles, grease, and stain. Have a schedule for cleaning your appliances like oven, refrigerator, microwave, coffee maker, blender, and other kitchen appliances. To get rid of foul odor, use baking soda in cleaning them. 7. Go back to your soaked dishes and wash them using soapy sponge. Rinse well and dry them off before keeping them into their storage cabinet or drawers. 8. Quickly vacuum and sweep the floor. Be sure to remove all fallen dirt, crumbs, grime and even food spills and stains if there are some. When done, mop the floor with and soapy water or a mild detergent with hot water. 9. Gather the trash bag and place it properly outside for the garbage collector. Be sure to seal properly your trash to prevent it from being scattered around. 10. Sanitize your kitchen by spraying air freshener around the kitchen. Spray pesticides to areas where cockroaches and rats lurk around. 11. Lastly, gather all your cleaning materials and place them properly in their storage areas. SAFETY PRACTICES IN THE KITCHEN Working in the kitchen from morning until night may pose danger or hazards the cook. There are many pieces of equipment and environmental hazards that are extremely dangerous such as knives, electrical appliances, open fire by the oven. With this situation, observing rules in the kitchen is a good working habit to develop. To prevent serious accidents or injuries, always pay attention to what you are doing. Adopt a plan for kitchen cleanliness and have necessary equipment at your disposal. Children should not leave alone at the kitchen. (Doringo, 2017) The following are some of the basic rules of kitchen safety (Doringo, 2017) 1. Store knives in a wooden block or in a drawer. Make sure that the knives are out of the reach of children to prevent injury. 2. Never cook in loose clothes and keep long hair tied back. This prevents long hair from accidentally catching fire. 3. Never cook while wearing dangling jewelry. A bracelet can get tangled around pot handles. 4. Keep potholders nearby and use them. Be careful not to leave them near an open flame. 5. Turn pot handles away from front of stoves. This will prevent children from grabbing them. Adults may bump them accidentally if handles are protruding at the side of oven. 6. Avoid temperature-sensitive food to sit out at the kitchen. Raw meat, fish, some dairy products can spoil quickly, so refrigerate or freeze them right away. 7. Wipe up spills immediately. Keep the floor dry so that no one slips and falls.  TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES-TAGUIG BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION TLE 2 – HOME ECONOMICS LITERACY 8. Separate raw meat and poultry from other items whenever you use or store them. This practice will prevent cross-contamination of harmful bacteria from one food to another. 9. Wash your hands before handling food and after handling meat and poultry. Hands can be a virtual freight train of bacteria. 10. Get a fire extinguisher for your kitchen and make sure you know how to use this before the fire breaks out. You cannot waste any time reading the directions amidst the flames.