LESSON B.2

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Discuss the methods of cooking starch and cereal dishes

b. Determine the difference between dry heat and moist heat cooking methods; and

c. Demonstrate the safety and hygienic practices while working in the kitchen.

What Method of Cooking I am?

Direction: Watch the attached video clip. Then, identify what methods of cooking are used in the following starch and cereal dishes. Write your answer in the space provided below.

Discussion (Analysis)

1. Did you already experience cooking starchy and cereal foods? How do you cook those foods?

2. What are the methods of cooking starch and cereal dishes?

3. Sinugbang mais is an example of what type of cooking method?

4. Rice is an example of what type of cooking method?

5. Cite other examples of cereal and starchy dishes prepared by dry heat methods of cooking.

6. Cite other examples of cereal and starchy dishes prepared by moist heat methods of cooking.

7. How do you differentiate the two methods of cooking cereal and starchy dishes?

8. What are the proper and safe hygienic practices in the kitchen?

Firming Up (Application)

Be creative. Let’s Try!

Direction: Collect at least 5 different recipes of starch and cereal dishes and indicate and explain its methods of cooking in the class. You will be given 5 minutes to discuss your output.

Exercises

Enhancement

Concepts Review

Methods of cooking cereals and starch

Dry heat is applied to starch, to make the starch more soluble and reduces its thickening power when made into cook paste. Cooking with 'dry heat' is a process where food is exposed to a source of high heat either from below or above (and usually in an oven). This form of heat brings foods to a much higher temperature than cooking with 'wet heat'. It also gives foods a brown crust or surface, which adds flavor.

Dry heat methods are grilling, frying, deep-frying, baking, etc.

• Grilling- is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking starch and cereals meat and vegetables quickly.

• Frying- is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking, using tongs or a spatula, while sautéed foods are cooked by "tossing in the pan"

• Deep frying- is a cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.

• Baking- is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones.

Moist heat methods are boiling, steaming, etc. It uses water, liquid, or steam to transfer heat to food. As the name indicates, moist heat cooking relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil.

• 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 method of cooking that requires moist heat. The heat is created by boiling water which vaporizes into steam. The steam brings heat to the food and cooks it. Unlike boiling, the food is separate from the water and only comes into direct contact with the team.

Proper safety and hygienic practices in the kitchen

1. Food handlers

• Observe proper hand washing technique

• Wear a complete cooking outfit and use disposable gloves for direct food contact.

• Observe personal hygiene at all times.

• Avoid handling food if you are sick.

2. Kitchen facilities

• Use separate equipment and utensils for handling raw foods

• Sanitize all surfaces and equipment used for food preparation

• Clean thoroughly the cutting-boards and work areas after each use

• Protect the kitchen areas and food from insects, pests and other animals

• Maintain the highest standards of sanitation in the kitchen at all times

• Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be ready for next use

• Sanitize completely all kitchen utensils especially cups, saucers, flatware after each use

• Provide for adequate space, proper ventilation and window screens in the area

• Provide garbage receptacle for proper waste disposal

3. Food Preparation and Cooking

• Check expiry dates of food commodities bought and those in stock

• Use iodized salt as a must in salt-seasoned preparations

• Cover the food properly.

• Practice segregation of materials

• Store food properly

4. Safe temperature

• Do not leave cooked food at room temperature for more than two hours

• Refrigerate promptly all cooked and perishable food preferably below 5 0 C within four hours

• Do not store food too long even in the refrigerator.

• Thaw food inside the refrigerator, not at room temperature.

• Check internal temperature during cooking to assure proper end-point time and temperature has been met to at least 70 0 C/165 0 F

• Reheat cooked food thoroughly to 70 0 C/165 0 F within two hours

Downloadable Lesson Plan