2.1.1.d. Cooking Methods, Kitchen Tools, and Equipment

Cooking

What process is defined as the application of heat and transfer of energy to food?

Temperature

What represents the amount of thermal energy available in a food or system?

Heat flow

What refers to the movement of thermal energy from one place to another?

Conduction

Which heat-transfer mechanism involves the transfer of thermal energy from one molecule to an adjacent molecule without a change in the relative positions of the molecules?

Convection

Which heat-transfer mechanism occurs in liquids and gases, where moving molecules mix hotter and colder portions?

Radiation

Which heat-transfer mechanism is electromagnetic, transferring energy through electromagnetic waves?

Infrared radiation

Which form of radiation transfers heat mainly to the surface of food, after which heat moves inward primarily by conduction?

Microwave cooking

Which cooking method uses electromagnetic radiation in the radiofrequency range, with energy absorbed particularly by materials containing water, oil/fat, or sugar?

Tempering

What thermal treatment raises frozen food from below -18°C to just below the melting point of ice (approximately -2°C) to facilitate further processing?

Induction

Which heating method generates heat within ferrous cookware through induced electrical currents, rather than directly heating the cooktop surface?

Moist and Dry Heat Cooking Method

What are 2 types of cooking methods?

Dry Heat Cooking

Which broad class of cooking methods uses dry heat with no water added?

Carry-over cooking

What phenomenon occurs when food continues to increase in internal temperature even after it has been removed from the heat source?

Grilling

Which dry-heat method places the heat source below the food?

Broiling

Which dry-heat method places the heat source above the food?

Barbecuing

Which grilling-related method commonly involves food placed on a skewer and repeatedly basted during cooking?

Pan-broiling

Which top-of-stove cooking method uses a heavy-bottom pan over intense heat with no added fat or oil, while rendered fat is poured off?

Roasting

Which dry-heat method traditionally involved cooking food on a turning spit over an open fire and is now commonly done in an oven or rotisserie?

Pit Roasting

Which ancient roasting technique involves placing food in a stone- or brick-lined hole in the ground with burning coal, then covering it for several hours?

Basting

What technique prevents lean meat from drying during roasting by periodically brushing marinade, sauce, or oil over the food?

Barding

What technique prevents meat from drying by wrapping it with thin sheets of back fat or bacon?

Larding

What technique involves inserting strips of fat into lean meat to reduce dryness during cooking?

Baking

Which cooking method uses a preheated oven and is commonly associated with breads, pastries, pies, and other flour mixtures?

Frying

Which dry-heat cooking method requires the use of oil in an open pan?

Deep-fat frying

Which frying method uses enough oil to completely submerge the food being cooked?

170 - 190°C (340 - 375°F)

What temperature range is given for deep-fat frying?

Sautéing

Which cooking method uses a small amount of fat, generally in a frying pan or griddle, and derives its name from the French word meaning “to jump”?

Tandoor

This is used for some traditional dishes such as the Indian barbecue called “tandoori” in which it is a barrel-shaped oven of fine clay that is traditionally bound with grain husks and animal hair.

Maria Orosa

Who is the pioneering Filipino food technologist that is being credited for using the common earthenware palayok as an oven, aptly called as the “palayok oven”.

Both statements are true

Statement A: The smaller the ratio of food to oil, the more efficient the frying is.

Statement B: The less fat will be absorbed by the food.

Stir-frying

Which cooking method uses thin slices or small pieces of food cooked rapidly in a wok at very high temperature, usually with only a small amount of oil?

Pan frying

Which frying method uses shallow oil, with more fat than sautéing or stir-frying but not enough to cover the food?

Dry frying (Griddle)

Which frying method uses very little or no added fat, with fat used only to grease the pan when necessary?

Moist Heat Cooking

Which broad class of cooking methods uses water, broth, milk, or another liquid, either as liquid or steam, as the heat-transfer medium?

Boiling

Which moist-heat method involves cooking food by immersion in boiling water or liquid?

100°C (212°F)

What is the boiling point of water at sea level?

Simmering

Which moist-heat method uses temperatures below boiling, usually 85-96°C?

Poaching

Which moist-heat method uses an even lower temperature of approximately 71 - 81°C (160 - 180°F) and is suitable for delicate foods such as fish and eggs?

Blanching

Which process involves brief cooking in boiling liquid followed by rapid cooling in cold water?

To inactivate enzymes that may cause enzymatic browning, while also helping expel intercellular gases and reduce microbial load.

What is the primary purpose of blanching in food preparation?

Parboiling

Which preliminary cooking method is often used interchangeably with blanching and may be applied to vegetables, meat, legumes, and rice?

Sangkutsa

What is the Tagalog term for parboiling?

En papillote

Which French cooking technique means “in parchment”, where food is loosely wrapped and cooked so that steam generated inside the packet cooks the food?

Sous vide

Which technique cooks food in a vacuum-sealed plastic pouch submerged in a precisely controlled heated-water bath?

Steaming

Which moist-heat method cooks food by placing it on a rack over vaporizing water?

Double boiler

What equipment consists of two pans, where the upper pan containing the food sits over a lower pan of boiling water?

Bain Marie

What is another equipment used for steaming or gentle indirect heating, similar to a double boiler?

Pan steaming (Shallow poaching)

Which method places food in a small amount of liquid, covers the pan, and uses the trapped steam to cook the portion not submerged?

Pressure Cooking

Which cooking method uses pressurized steam, allowing water to boil above its normal boiling point and reducing cooking time?

Braising

Which combination cooking method first browns food in a small amount of fat, then cooks it slowly in a small quantity of liquid in a covered pan?

Stewing

Which combination method is similar to braising but is generally applied to smaller, cut-up pieces of food?

Braising = larger pieces

Stewing = smaller, cut-up pieces

What is the key distinction between braising and stewing?

Ragout

What term is used for a dish prepared by stewing?

Sinigang

Which Filipino cooking method refers to a boiled sour dish using souring agents such as sampaloc, kamias, guava, or tomatoes?

Bulalo

Which Filipino dish consists of boiled beef leg bones with marrow and cartilage cooked until tender?

Inihaw

What Filipino term refers to grilled meat, poultry, fish, or shellfish, sometimes wrapped in banana leaves?

Roast whole pork

What does lechon, when unqualified, traditionally refer to?

Halabos

Which Filipino cooking method means cooking with steam, commonly used for fish, shrimp, and shellfish?

Ginataan

Which Filipino cooking method refers to dishes stewed in coconut milk?

Adobo

Which Filipino cooking method generally refers to pork or chicken braised in vinegar with garlic and peppercorn, with or without soy sauce?

Kilaw (Kinilaw)

Which Filipino preparation is a no-cook method commonly applied to vegetables, fruits, seaweeds, fish, and shellfish?

Copper

Which cookware metal is identified as the best conductor of heat?

Acidic ingredients can dissolve copper and potentially produce toxic substances.

Why is unlined copper cookware generally unsuitable for acidic foods?

Aluminum

Which cookware metal is lightweight, a good heat conductor, and resistant to rust, but can react with acidic ingredients?

Cast iron

Which cookware material is ideal for long, slow cooking methods such as braising and baking but requires seasoning to prevent rusting?

Coating the cookware with unsalted fat and heating it so fat enters the pores and helps prevent rusting.

What is seasoning of cast iron cookware?

Enameled cast iron

Which cookware consists of cast iron covered by a thin glass/enamel layer to prevent rusting and reaction with acids?

Which cookware material is the material of choice for professional cooking because it is non-reactive to acids and easy to sanitize, despite being a relatively poor heat conductor?

Stainless steel

Earthenware, ceramic, and glass

Which cookware materials are poor heat conductors but retain heat well once heated, making them suitable for long simmering and braising?

palayok and kalan

What are examples of Philippine earthenware cookware?

Liquid-in-glass Thermometer

Which thermometer is described as the simplest and most commonly used type, consisting of a bulb and sealed glass tube containing liquid?

Electrical resistance thermometer

Which electrical thermometer determines temperature through changes in electrical resistance of a platinum or nickel wire?

Thermistor

Which electrical resistance thermometer uses ceramic materials whose resistance increases as temperature increases?

Thermocouple

Which thermometer works because a metal reacts to temperature changes by altering the amount of electrical current flowing through it?

Radiometer

Which thermometer measures emitted radiation, usually infrared, without depending on direct physical contact?

Bimetallic thermometer

Which thermometer consists of two different metals, usually iron and brass, welded together, causing the strip to bend when temperature changes?

Dry measuring cups

This measuring utensil consists of graduated cups used to measure dry ingredients, commonly arranged as a nested or Mary Ann set.

Liquid measuring cup

This measuring utensil is specifically designed to measure the volume of liquid ingredients.

Measuring quart

This measuring utensil is a larger-capacity container used to measure approximately one quart of liquid.

Measuring spoons

This measuring utensil consists of small standardized spoons for measuring small quantities of ingredients.

Food Scale (Dietitic Scale)

This weighing equipment determines the weight of food or ingredients.

Candy Thermometer

This temperature-measuring utensil is specifically used for monitoring the high temperatures reached in sugar syrups and confectionery.

Cooking / All-purpose Thermometer

This temperature-measuring utensil is a general-purpose thermometer used to determine the temperature of foods during cooking.

Fat/Frying Thermometer

This temperature-measuring utensil is designed to measure the high temperature of oil during frying.

Refrigerator Thermometer

This temperature-measuring utensil monitors whether refrigerated food is being maintained at the proper cold-storage temperature.

Meat Thermometer

This temperature-measuring utensil is inserted into meat to determine its internal temperature and degree of doneness.

Oven Thermometer

This temperature-measuring utensil measures the actual temperature inside an oven.

Timer (Kitchen Timer)

This measuring device is used to monitor the length of time required for cooking or food preparation.

Can Opener

This cutlery aid is used to remove the lid or top of a sealed can.

Cleaver

This cutlery is a large, heavy, broad-bladed knife used for forceful chopping, particularly meat and bones.

Corer

This cutlery aid removes the central core from fruits or vegetables.

Cutting Board

This cutlery aid provides a protective work surface for cutting, slicing, and chopping foods.

Food Mill

This food-preparation tool mechanically crushes or purées cooked or soft foods by forcing them through a perforated surface.

Food Processor

This food-preparation appliance performs several operations such as chopping, slicing, shredding, or puréeing food.

Grater and shredder

This cutting aid reduces foods such as cheese or vegetables into fine or coarse shreds.

Grinder

This food-preparation tool reduces food into small particles through a grinding action.

Ice Pick

This cutting tool has a sharp pointed end used for breaking or chipping blocks of ice.

Juicer

This food-preparation tool extracts juice from fruits or vegetables.

Kitchen Knife

This cutlery is the general-purpose cutting implement used for slicing, chopping, and other kitchen preparation tasks.

Kitchen Sharpener

This cutlery aid restores or maintains the cutting edge of kitchen knives.