Basic Cooking

Principles

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PROF. RM CUENCA, OFS
Effects of Heat
Food contains the following:
◦ Carbohydrates
◦ Fibre
◦ Proteins
◦ Fats
◦ Compounds (vitamins, minerals, pigments)
◦ Water

CULINARY ARTS AND SCIENCES(CUL ARTS)

CHEF RM CUENCA
Heat Transfer
Conduction
◦ The movement of heat from one thing to another

Convection
◦ Occurs when heat is spread by the movement of air, steam or
liquid

Radiation
◦ Occurs when energy is transferred by waves of infrared from a
source to the food.
CULINARY ARTS AND SCIENCES(CUL ARTS)
CHEF RM CUENCA
Cooking Methods
MOIST-HEAT METHOD DRY-HEAT METHOD

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

PROF. RM CUENCA, OFS
Moist - heat Method

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

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Moist – Heat
Method
Poaching

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Moist – Heat
Method
Simmering

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Moist – Heat
Method
Boiling

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Moist – Heat
Method
Blanching

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

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Moist – Heat
Method
Steaming

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

PROF. RM CUENCA, OFS
Moist – Heat
Method
Braising

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

PROF. RM CUENCA, OFS
Moist – Heat
Method
Stewing

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Moist – Heat
Method
Deglazing

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

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Dry – Heat Method
FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)
PROF. RM CUENCA, OFS
Dry – Heat Method
Baking

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PROF. RM CUENCA, OFS
Dry – Heat Method
Roasting

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Dry – Heat Method
Barbequing

FOODS14 (KITCHEN AND SERVICE AREA PROCEDURES)

PROF. RM CUENCA, OFS
Dry – Heat Method
Broiling

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Dry – Heat Method
Deep-frying

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PROF. RM CUENCA, OFS
Dry – Heat Method
Frying

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Dry – Heat Method
Griddling

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Dry – Heat Method
Grilling

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Dry – Heat Method
Pan-broiling

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Dry – Heat Method
Pan -frying

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Dry – Heat Method
Sauté

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Dry – Heat Method
Searing

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Dry – Heat Method
Smoke-roasting

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Dry – Heat Method
Stir-frying

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Dry – Heat Method
Sweating

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BUILDING FLAVOR
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BUILDING FLAVOR PROFILES
1. APPEARANCE
2. AROMA
3. TASTE
4. TEXTURE

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PROF. RM CUENCA, OFS
GENERAL CONCEPTS IN FLAVOUR
BUILDING
1. Every ingredient should have a purpose.

2. Ingredients can work together by harmonizing or by contrasting.,

but when ingredients contrast, make sure they balance.

3. Consider not only the components of the single recipe but also
other items that will be served with it on the plate

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END…..,
REFERENCE:
PROFESSIONAL COOKING ; GISSLEN WAYNE

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