Republic of the Philippines

Iloilo Science and Technology University

Miagao Campus
MIagao, Iloilo

Cooking Quality Foods in Quantity

Cooking is defined as any process of applying heat to
food for the following purposes:
1. To ensure food safety
2. for increased digestibility and aid in chewing and
swallowing
3. To enhance flavor and related palatability factors
4. To retain or to add nutrients
5. In special diets or feeding specific population groups, to modify
certain
nutrients.
6. for aesthetical appeal by attaining the desired texture, fom or shape,
and color

Methods of Heat Transfer

1. Conduction the transfer of heat is by direct contact from the
source of heat to a cooking vessel, which has the food
to be cooked. The source of heat may be electricity,
gas, live coals or wood and related materials. The
cooking vessel may be clay pot (palayok), iron wok
(Kawali or Kawa) and any of the followed and safe
metal ware. Ex. Grilling, boiling and simmering,
poaching, baking, roasting and frying.
2. Convection- heat is transferred by the movement of air, liquid or
steam. Convection requires an intermediary medium between the source of
heat and the food cooked; e.g., convection oven, steam in a steamer, and
liquid in a double boiler.
3. Radiation this is accomplished by passing the electromagnetic
waves through space and the waves will be converted to heat if it collides
with matter. The heat is absorbed by the food that then results in the cooking
process. Infrared radiation is used for drying food or for roasting nuts and
beans.

Cooking Methods
1. Baking a dry heat method of cooking usually in an
oven

2. Barbecuing cooking is performed over hot coals or in an

oven. The meat maybe marinated prior to cooking, or the sauce
is brushed on the surface (basting method) intermittently while
cooking.
3. Blanching food is dipped in boiling water for a few
minutes or the boiling water is poured over the produce,
drained cooled quickly.
4. Boiling food is cooked in bubbling hot
water. This is not suitable for protein rich foods like milk, and
cheese containing recipes because or curdling and toughening
of proteins by high heat.

5. Braisingthis is a combination of dry and moist heat

methods: food is pan fried in a small amount of fat and
simmered by adding a small amount of liquid or sauce.
6. Broiling this is a dry heat
method: the source of radiant heat may be gas or
electricity. The foods suitable for broiling are tender cuts
of meat, poultry, fish, and some vegetables.
7. Deep fat frying cooking in large
oil or fat as the medium of heat transfer.

amount of

8. Fricasseeingthis is a combination of dray and moist

heat. Similar to braising but thick sauce or gravy is added
after browning.

9. Griddling a dry heat method of

flat heated surface called griddle, with
amount of fat or oil.

cooking on a solid,
or without little

10. Grilling a dry heat method of directly cooking the

food over the heat source, which is usually charcoal, or
using electric gas- heated coils that are in open grid.