METHOD OF COOKING

MEAT
Directions: On the pieces of
paper written are the forms of
cooking meat, place each word
on the picture that is using the
form of cooking meat.
GRILLING BROILING
ROASTING BAKING
SIMMERING DEEP-FRYING
BOILING BRAISING
STEWING STEAMING
PAN-FRYING SAUTEING
TWO METHODS
OF
COOKING MEAT
 DIRECTIONS

•From the previous activity, identify

the words as dry method of cooking
or moist heat cooking. Place the
word on the corresponding method
of cooking.
MOIST HEAT DRY HEAT
COOKING COOKING
•Based on our 2nd activity,
can anyone tell us the
difference between dry
heat method of cooking
and moist heat method of
cooking.
 • Refers to any cooking technique
DRY HEAT where the heat is transferred to
the food item without using any
COOKING
moisture.

• Refers to a method that includes

MOIST HEAT any technique that involves
COOKING cooking with moisture.
DRY HEAT COOKING
• Roasting is a cooking method that uses dry heat where hot air envelops the
food, cooking it evenly on all sides with temperatures of at least 150 °C (300
°F) from an open flame, oven, or other heat source.
• Baking is a method of cooking food that uses prolonged dry heat, normally
in an oven, but can also be done in hot ashes, or on hot stones.
• Grilling is a form of cooking that involves dry heat applied to the surface of
food, commonly from above or below.
Broiling, cooking by exposing food to direct radiant heat, either on a
grill over live coals or below a gas burner or electric coil.
• Sauteing is a form of dry heat cooking that uses a very hot pa and a small
amount of fat to cook the food very quickly.
• Pan frying is a form of frying characterized by the use of minimal cooking oil
or fat; typically using just enough oil to lubricate the pan.
• Deep frying is a cooking method in which food is submerged in hot fat, most
commonly oil, rather than the shallow oil used in conventional frying, done in
a frying pan.
MOIST HEAT COOKING
• Simmering is a food preparation technique in which foods are cooked in hot
liquids kept just below the boiling point of water, but higher than poaching
temperature.
• Boiling is the rapid vaporization of a liquid, which occurs when a liquid is
heated to its boiling point, the temperature at which the vapour pressure of
the liquid is equal to the pressure exerted on the liquid by the surrounding
atmosphere
• Steaming is a moist-heat cooking technique that employs hot steam to
conduct the heat to the food item.
• Braising – is a form of moist-heat cooking in which the item to be cooked is
partially covered with liquid and then simmered slowly at a low temperature.
• Stewing - A stew is a combination of solid food ingredients that have been
cooked in liquid, it can also be called a soup.
•Can you
remember?
• What are the two methods of cooking meat?
• Differentiate dry heat method of cooking
from moist heat method of cooking?
• What are the forms of cooking using dry heat
method of cooking?
• What are the forms of cooking using moist
heat method of cooking?
• Directions: Choose the letter of your answer from the given choices. Write
the letter of your answer on ½ crosswise.
1. Which of the cooking methods does not belong to dry heat method?
a. baking b. broiling c. roasting d. stewing

2. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surfaces?
a. boiling b. broiling c. roasting d. stewing

3. It uses a very hot pan and a small amount of fat to cook the food very quickly.
a. deep- frying b. pan-frying c. sautéing d. frying
4. A cooking technique where the heat is transferred to the food item
without using any moisture.
a. dry heat method c. moist heat method
b. frying method d. Boiling method
5. A method of cooking food that uses prolonged dry heat, normally in
an oven, but can also be done in hot ashes, or on hot stones.
a. baking b. broiling c. grilling d. roasting
 II:ENUMERATION
• Two methods of cooking
1. 2.
• Dry heat methods of cooking Moist heat methods of cooking
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6.
7.
 I: MULTIPLE CHOICDE
• Directions: Choose the letter of your answer from the given choices. Write
the letter of your answer on ½ crosswise.
1. Which of the cooking methods does not belong to dry heat method?
d. stewing

2. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surfaces?
a. boiling

3. It uses a very hot pan and a small amount of fat to cook the food very quickly.
c. sautéing
4. A cooking technique where the heat is transferred to the food item
without using any moisture.
c. moist heat method
5. A method of cooking food that uses prolonged dry heat, normally in
an oven, but can also be done in hot ashes, or on hot stones.
a. baking
 II:ENUMERATION
• Two methods of cooking
1. Dry heat method 2. Moist heat method
• Dry heat methods of cooking Moist heat methods of cooking
1. Roasting 1. Simmering
2. Baking 2. Boiling
3. Grilling 3. Steaming
4. Broiling 4. Braising
5. Sauteing 5. Stewing
6. Pan frying
7. Deep frying