HPC 112 - COOKING TECHNIQUES

It is used to tenderize tough cuts of meat, such as shank and shoulder. It is a long and slow cooking process that helps break down the connective tissue in the meat,

• Braising

• Stewing

• Broiling

• Poaching

It is a moist heat cooking technique where food is cooked by directly exposing it into hot steam.

• Poaching

• Broiling

• Boiling

• Steaming

It is a moist heat cooking technique similar to blanching that is used to soften vegetables before grilling and roasting.

• Parboiling

• Broiling

• Poaching

• Stewing

It is a moist heat cooking technique where food is partially and briefly immersed into boiling water or oil and it is also used to remove blood, salt or impurities from meats and bones.

• Blanching

• Stewing

• Poaching

• Parboiling

This cooking technique is a gentler process of cooking compared to boiling used to lessen the volume of liquid.

• Parboiling

• Blanching

• Simmering

• Stewing

It is a moist heat cooking technique that cooks food in a liquid, such as water or stocks, that is bubbling rapidly.

• Parboiling

• Broiling

• Boiling

• Braising

What is the boiling point of water?

• 212˚C

• 100˚C

• 100˚F

• 200˚F

It is the process of heating food using liquid other than oil.

• Moist heat cooking technique

• Dry heat cooking technique

• Poaching cooking technique

• Combination of Dry and Moist cooking technique

It is a quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside.

• Searing

• Griddling

• Sautéing

• Pan-broiling

This process of cooking is similar to sautéing; thus it uses a work.

• Searing

• Stir-frying

• Griddling

• pan-frying