School Angelita V. Del Mundo Foundation (AVM Foundation) Inc.
Grade Level Grade 12
Teacher/ Learning
Mr. Franco E. Jocson, LPT COOKERY NCII
Prepared by Area
Module Date WEEK 6: Sept. 7-11, 2020 Quarter 1st
Learning At the end of the lesson you should:
Competency/ 1. Describe the different methods of cooking
Objectives 2. Familiarize in different methods of cooking
Module Content Methods of Cooking
References Professional Cooking by Wayne Gisslen pp. 56-89
METHODS OF COOKING
Activity I.
A. Read carefully the definition of moist and dry heat method.
Moist-Heat Methods- are those in which the heat is conducted to the food product by water or water based liquids
such as stock and sauces, or by steam.
Dry-Heat Methods- are those in which the heat is conducted without moisture—that is, by hot air, hot metal, radiation,
or hot fat. We usually divide dry-heat methods into two categories: without fat and with fat.
B. Identify the methods used in cooking the foods. Write Moist-Heat or Dry Heat beside the item.
1. Pork Barbeque - Dry Heat Method
2. Siopao -
3. Roasted Chicken -
4. Cooked Pasta -
5. Cake -
6. Fried Chicken-
8. Morcon -
9. Steak -
10. Scrambled egg -
10. Pork Adobo -
COOKING METHODS
Moist-Heat Methods- are those in which the heat is conducted to the food product by water or water based liquids
such as stock and sauces, or by steam.
1. Boil - means to cook in a liquid that is bubbling rapidly and greatly agitated.
2. Simmer - means to cook in a liquid that is bubbling gently at a temperature of about 185°F to 205°F (85°C to
96°C).
3. Poach - means to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is
160°–180°F (71°–82°C).
4. Blanch- means to cook an item partially and briefly.
5. Steam- means to cook foods by exposing them directly to steam.
6. Braise- means to cook covered in a small amount of liquid, usually after preliminary browning.
Dry-Heat Methods- are those in which the heat is conducted without moisture—that is,by hot air, hot metal, radiation,
or hot fat. We usually divide dry-heat methods into two categories: without fat and with fat.
1. Roast and to bake both mean to cook foods by surrounding them with hot, dry air, usually in an oven. Cooking on
a spit in front of an open fire may also be considered roasting.
2. Broil- means to cook with radiant heat from above.
3. Grilling- is done on an open grid over a heat source, which may be charcoal, an electric element, or a gas-heated
element.
4. Griddling- is done on a solid cooking surface called a griddle, with or without small amounts of fat to prevent
sticking.
5. Pan-broiling- is like griddling except it is done in a sauté pan or skillet instead of on a griddle surface.
6. Sauté- means to cook quickly in a small amount of fat.
7. Pan-Fry- means to cook in a moderate amount of fat in a pan over moderate heat.
8. Deep-Fry- means to cook a food submerged in hot fat.
COOKERY NC II
Teacher: Mr. Franco E. Jocson
Module 3: Methods of
Name:___________________________________________________________________________Date:______________
Specialization/Grade/Section:_________________________________________________________Score:_______/25 pts.
A. Identify the methods of cooking.
1. Siopao - Steam
2. Cooked Pasta -
3. Cake -
4. Pork Barbeque -
5. Fried Chicken -
6. Pork Adobo -
7. Steak -
8. Roasted Chicken -
9. Scrambled egg -
10. Morcon -
B. Identifications (15pts).
__________________1. It means to cook in a liquid that is bubbling rapidly and greatly agitated.
__________________2. It means to cook in a liquid that is bubbling gently.
__________________3. It means to cook in a liquid, usually a small amount, that is hot but not actually
bubbling.
__________________4. It means to cook an item partially and briefly.
__________________5. It means to cook foods by exposing them directly to steam.
__________________6. It means to cook covered in a small amount of liquid, usually after preliminary
browning.
__________________7. It means to cook foods by surrounding them with hot, dry air, usually in an oven.
__________________8. It means to cook with radiant heat from above.
__________________9. It is done on an open grid over a heat source, which may be charcoal, an electric
element, or a gas-heated element.
__________________10. It is done on a solid cooking surface called a griddle, with or without small
amounts of fat to prevent sticking.
C. Essay
1. What is the importance of knowing the different methods in cooking?
2. What is the difference between moist cooking method and dry heat methods?
