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1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g
DISCOVERY DAY FOR TLE 8&
MODULE 1
LEARNING OBJECTIVES:
I can explain the basic concepts and theories of cookery. I can enumerate the different methods of cooking. I can apply these cooking methods in our home. REINFORCEMENT ACTIVITY 1: KWHL CHART Materials: KWHL Chart, Laptop Teacher’s Instructions: The facilitator will state the objectives for the lesson. After stating it, she will distribute the KWHL Chart worksheets and let the students answer the K, W, and H columns. Students’ Response: The students will fill out the K, W, and H columns in which they will write down their prior knowledge about cookery, what they want to know and how will they find the information. K What I K now?
W
What I W ant to Know?
H
H ow will I find information?
L
What I L earned?
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g REINFORCEMENT ACTIVITY 2: DISCUSSION Teacher’s Instructions: The facilitator will let the students watch a video clip about the concepts in basic cookery and tell the students to take down notes while watching so that they can answer the questions later on. Students’ Response: The students will focus on watching the video clip about the concepts in basic cookery. While watching, they are required to take down important notes about the video. TRANSFORMATION (Video Clip) http://slideplayer.com/slide/4376590/ To cook foods successfully, you must understand the science and principles of cooking. Cooking is simply the transfer of energy from a heat source to a food. To cook foods successfully, you must understand the ways in which heat is transferred: conduction, convection and radiation. What is Heat? Heat is a form of energy associated with the motion of atoms or molecules. When a substance absorbs heat, its molecules move faster. In liquids and gases, the molecules move more quickly from place to place and bounce off each other more frequently. In solids, the molecules stay mostly in place, but they vibrate with more energy. Temperature - can be defined as a measure of this molecular activity. The higher the temperature, the faster the molecules are moving. Effects of Heat on Foods Foods are composed of proteins, fats, carbohydrates and water and also foods are composed of small amounts of compounds such as minerals (including salt), vitamins, pigments (coloring agents), flavor elements. Carbohydrates: Starches and sugars are carbohydrates; both of these compounds are present in foods in many forms and can be found in: fruits, vegetables, grains, beans, nuts and meats and fish which composed of small amount of carbohydrate.
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g (to a lesser extent).
- fats are also important as cooking mediums, as for frying
- can be either solid or liquid at room temperature.
- liquid fats are called oils, when solid fats are heated, they melt, changing from solid to liquid and the melting point of solid fats varies.
- when fats are heated, they begin to break down. Smoke point: The temperature at which fats deteriorate rapidly and begin to smoke. Smoke point varies by type of fat. Minerals, Vitamins, Pigments, and Flavor Components Important to:
- the nutritional quality of the food and the food’s appearance and taste.
- select cooking methods that preserve, as much as possible, a food’s nutrients, taste, and appearance.
- some of these components are soluble in water, and others are soluble in fats. Emulsion It is a uniform mixture of two substances that are normally cannot be mixed together. The two types of emulsion are temporary and permanent, some are the examples: mayonnaise, hollandaise, vinaigrette. In an emulsion of two liquids, one of the liquids is said to be in suspension in the other. Heat Transfer Heat must be transferred from a heat source to and all throughout the food in order for it to be cooked. Heat is transferred in three ways: conduction, convection and radiation. Conduction - occurs in two ways: when heat moves directly from one item to something touching it and when heat moves from one part of something to an adjacent part of the same item. Convection - o ccurs when heat is spread by the movement of air, steam, or liquid (including hot fat). Convection is the process that carries the heat from the heat source to the food. There are two kinds of convection:
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g Natural : Hot liquids and gases rise, while cooler ones sink. Mechanical: In convection ovens and convection steamers, fans speed the circulation of heat. Radiation - occurs when energy is transferred by waves from a source to the food. These waves are changed into heat energy when they strike the food being cooked. Infrared - b roiling is the most familiar example of infrared cooking. Microwave - the radiation generated by the oven penetrates partway into the food where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food. Doneness and Cooking Times We say a food is “done” when two things have happened: the interior temperature has risen to the desired degree and the desired changes have taken place in the food. The time it takes to achieve doneness is affected by three factors: cooking temperature, the speed of heat transfer, size, temperature, and individual characteristics of the food. REINFORCEMENT ACTIVITY 3: ORAL RECITATION Teacher’s Instructions: The facilitator will ask some of the students to answer the following questions based on the topic that was discussed. Questions:
- What are the different ways of heat transfer?
- How does heat affects the food? Give one example.
- When you are cooking food, how can you say that the food achieves its doneness? REINFORCEMENT ACTIVITY 4: DISCUSSION Teacher’s Instruction: The facilitator will discuss the different cooking methods used in cookery and will show some examples of finish dishes that uses different cooking methods.
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g some vegetables at low temperature in a small amount of liquid without first browning in fat. Stewing - to cook food by simmering or slow boiling Cooking Sous Vide
- french for “under vacuum”
- the term is applied to cooking foods that have been vacuum-sealed in plastic bags.
- the heart of sous vide cooking is the precise temperature control it permits. Critical safety factors for sous vide cooking:
- Know the rules established by your local health department.
- Use only the freshest, most wholesome foods from reputable purveyors.
- Chill all food thoroughly before vacuum packing. If you sear a food, chill it after searing and before packing.
- After packing food, immediately cook, refrigerate, or freeze it.
- After cooking, serve the food immediately, or chill it as quickly as possible.
- Thaw cooked food frozen in its package in the refrigerator. Molecular Gastronomy - It is the manipulation of food ingredients in new ways by the use of technology. A better name might be avant- garde cuisine. Today, avant-garde is used to describe any group that pushes the boundaries of a discipline beyond what is considered normal.
- The selective use of technology and non-standard ingredients to help enhance the flavors, aromas, appearance, and textures of natural foods. Because the techniques are used to focus attention on flavors, colors, textures, and aromas, only the freshest foods have the quality to work in these dishes. Building Flavor Profiles - the harmony of ingredient flavors and aromas the cook creates by skillfully combining ingredients. Primary Flavor - the most important flavors of a given preparation are those of its main ingredients. Supporting Flavors - support and enhance the primary flavors of the main ingredients. General Concepts in Flavor Building
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g
- every ingredient should have a purpose
- start with the main ingredients and think about what will work with them
- ingredients can work together by harmonizing or by contrasting, when to ingredients contrast, be sure they balance
- consider not only the components of the single recipe but also the other items that will be served with it on the plate. Simplicity and Complexity
- simpler is usually better.
- the more flavors you combine, the harder you have to work to balance them all.
- the more competing flavors you have, the more you have to take care that the primary flavors of the main ingredients are not lost. Seasoning and Flavor Ingredients Seasoning - enhancing the natural flavor of a food without significantly changing its flavor. The most important time for seasoning liquid foods is at the end of the cooking process. Flavoring - adding a new flavor to a food, thus changing or modifying the original flavor. Flavoring ingredients can be added at the beginning, middle, or end, depending on: the cooking time, cooking process, and the flavoring ingredient. Most flavorings need heat to release their flavors and time for the flavors to blend, too much cooking results in loss of flavor. Most flavors are volatile, which means they evaporate when heated. Herbs - the leaves of certain plants that usually grow in temperate climates. Spices - the buds, fruits, flowers, bark, seeds, and roots of plants and trees, many of which grow in tropical climates. Herbs and spices should cook with the foods long enough to release their flavors. Do not cook so long that their flavors are lost. If cooking times are long, it is better to add herbs and spices in the middle or toward the end of cooking time.
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g REINFORCEMENT ACTIVITY 7 : KWHL CHART Teacher’s Instruction: The facilitator will ask the students to answer the last column in their KWHL Chart. The facilitator will call two to three students to share their KWHL Chart in the class to show what they have learned. K What I K now?
W
What I W ant to Know?
H
H ow will I find information?
L
What I L earned? REINFORCEMENT ACTIVITY 7: SELF-REGULATED ASSESSMENT COMPETENCY
EXPERT
SKILLED
DEVELOPING
BEGINNER
I learn the basic concepts and theories of cookery I learn the different methods of cooking
1 7 2 P a n g h u l o R o a d , B r g y. P a n g h u l o , M a l a b o n C i t y T e l. N o. ( 0 2 ) 2 9 3 - 9 6 8 8 T e l e f a x ( 0 2 ) 2 9 3 - 7 6 9 3 w w w. s e i b o c o l l e g e m a l a b o n. e d u 2 0. o r g I learn that I can use this for cooking dishes in our home
