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• Baking refers to cooking breads and desserts. However, the same method can be used to cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or dishes surrounded by hot, dry air of an oven.
• Braising slowly cooks small pieces of food with a small quantity of liquid in an open or covered pan on top of the stove or in the oven.
• Enhancing is a technique of using herbs and spices to contribute bright color, great taste, and wonderful aroma. This is one way of enhancing food’s flavor without adding fat, salt or sugar.
• Grilling and Broiling are methods of cooking thin pieces of food to direct heat.
• In grilling, food is placed on a grill rack above a bed of charcoal
• broiling, food is placed on a broiler rack below a heat element wherein it removes the fat from the food.
• Poaching is done by gently simmering ingredients in water or a flavorful liquid such as broth, vinegar, or juice until they are cooked through and tender.
• Roasting uses the dry heat of an oven to slowly cook larger pieces of food. For poultry,
• Sauteing rapidly cooks relatively small or thin pieces of food. You can cook food with the addition of little or no fat if you are going to use a good-quality nonstick pan.
• Steaming is considered to be one of the simplest cooking techniques. Food is usually cooked suspended above simmering liquid.
• Stir-frying is a rapid cooking of food in a wok or frying pan and usually cooking small, uniform-sized pieces of food.
• Contamination the presence of harmful substances in food.
• Biological Hazards microscopic organism that can cause disease include certain viruses, fungi, parasites, and bacteria. Certain type of mushrooms and seafood contains harmful toxin or poison.
• Chemical Hazards include cleaning and sanitizing agents, toxic metals, and other products that contain chemicals.
• Physical Hazards include foreign objects like hair, staples, rubber band, plastic, broken glass that gets into food. Likewise, cross-contamination and poor personal hygiene can cause food-borne illnesses.
• Cross Contamination is the transfer of bacteria from one surface or food to another and may result to food-borne illnesses in various ways.
• Cooking Healthy is the key to good health
• Washing your hands with Soap and water helps prevent the spread of disease.
• Always use separate cutting boards for animal food and produce to avoid cross-contamination.
• Sandwiches are built from four simple elements- bread, a spread, a filling and garnish.
• Variety is key to appetizing sandwiches.
• Closed-faced sandwiches are made with two slices of bread.
• Open-faced sandwiches are made with one slice of bread, similar to canape.
• Club sandwich or triple decker is made with three slices of bread.
• Grilled sandwich is made by cooking the bread in a griddle until toasted.
• Cold sandwich is also known as deli-style sandwich because of the ingredients added to it such as sliced meats, vegetables, mayonnaise, or cheese.
• Hot sandwich is a type of sandwich added with hot filling like hamburger.
• Finger or Tea sandwich is made on a special kind of bread, cut into shapes, and usually eaten in one to two bites.
• Bread must be thick and firm to hold the filling to be added. Breads can also be sliced and carefully covered to prevent drying.
• Spread serves as a barrier to keep the bread from getting soggy. Spead is usually fat-based like mayonnaise or butter. It adds moisture to the bread and holds it together as it is held and eaten.
• Filling determines how all the elements of the sandwich are selected and prepared. Fillings may be cold or hot, extravagant or simple.
• Garnishes become part of the sandwich’s overall structure.
• The bread must be thick and firm enough to hold the filling but not so covered that the sandwich becomes dry.
• Sliced tomatoes, cucumber, or lettuce are examples of a Garnish for a sandwich.
• Sandwiches made from a filling may not have the spread applied separately.
• Poultry refers to birds which have been domesticated for egg and meat as differentiated game, which birds that have foraged for themselves, hence are more exercised, less tender, and less fat.
• Poultry offers two types of meat: light meat and the dark meat. The healthier of the two is the light meat, which includes the breast, because it contains less saturated fat (about 50 percent less) than the dark thigh, leg and wing meat.
• Dark meat is dark simply because of those muscles are exercised more. In nonflying birds such as chicken, the legs become dark while the breast meat stay light.
• Poultry is an excellent alternative to beef.
• Regular Ground Poultry is a mix of white meat, dark meat, and skin which means it contains anywhere from 10 percent to 15 percent fat.