Scribd Logo
Upload

Welcome to Scribd!

  • 86 views

    K. E. Activity-2-Unit-2

    Uploaded by

    Mark Corpuz
    This document compares and contrasts various cooking methods: Sautéing uses a small amount of oil in a shallow pan over direct heat, while frying submerges foods in hot oil. Hors d'oeuvres are appetizers served before a meal, while entrées are the main courses. Simmering cooks below the boiling point of 185-205°F, while boiling is at 212°F and the liquid churns vigorously. Braising partially submerges foods in liquid, while stews fully submerge foods and require slow, low-temperature cooking. Boiling heats liquid until it bubbles, while broiling cooks with direct, radiant heat from above.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    K. E. Activity-2-Unit-2

    Uploaded by

    Mark Corpuz
    86 views3 pages
    This document compares and contrasts various cooking methods: Sautéing uses a small amount of oil in a shallow pan over direct heat, while frying submerges foods in hot oil. Hors d'oeuvres are appetizers served before a meal, while entrées are the main courses. Simmering cooks below the boiling point of 185-205°F, while boiling is at 212°F and the liquid churns vigorously. Braising partially submerges foods in liquid, while stews fully submerge foods and require slow, low-temperature cooking. Boiling heats liquid until it bubbles, while broiling cooks with direct, radiant heat from above.

    Original Title

    K. E. ACTIVITY-2-UNIT-2.docx .docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document compares and contrasts various cooking methods: Sautéing uses a small amount of oil in a shallow pan over direct heat, while frying submerges foods in hot oil. Hors d'oeuvres are appetizers served before a meal, while entrées are the main courses. Simmering cooks below the boiling point of 185-205°F, while boiling is at 212°F and the liquid churns vigorously. Braising partially submerges foods in liquid, while stews fully submerge foods and require slow, low-temperature cooking. Boiling heats liquid until it bubbles, while broiling cooks with direct, radiant heat from above.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    86 views3 pages

    K. E. Activity-2-Unit-2

    Uploaded by

    Mark Corpuz
    This document compares and contrasts various cooking methods: Sautéing uses a small amount of oil in a shallow pan over direct heat, while frying submerges foods in hot oil. Hors d'oeuvres are appetizers served before a meal, while entrées are the main courses. Simmering cooks below the boiling point of 185-205°F, while boiling is at 212°F and the liquid churns vigorously. Braising partially submerges foods in liquid, while stews fully submerge foods and require slow, low-temperature cooking. Boiling heats liquid until it bubbles, while broiling cooks with direct, radiant heat from above.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Aassimilating of Learning

    I. Compare and Contrast. Enumerate the similarities and differences of the following.

    1. Sautee and Frying

    Similarities: Sautéing and frying are two similar cooking methods that make use of heating
    food items with dry heat. The similarities are obvious with food items being heated in a pan
    containing some kind of cooking oil over direct flame.

    Differences: Sautéing is a method of cooking food items over hot pan containing a little
    amount of fat or oil. The pan is shallow, and the food items are spread all over the pan, to receive
    the heat quickly from the hot pan. Frying is a very common cooking method that makes use of
    dry heat as the food items are placed in a pan containing hot oil. Frying requires food items to be
    kept relatively large and keeping the heat moderately high.

    2. Hors d oeuvre and Entrée

    Similarities: they both serves at first before the meal.

    Differences: entrée is the terms used to refer the actual main course while the hors d oeuvre is
    first course or appetizer

    3. Boil and Simmer

    Similarities: Simmer and boil are variations of the same cooking procedure that requires recipes
    to be heated over the flame in a pan.

    Differences. You need to simmer the liquids rather than allowing them to boil for these recipes.
    Simmer takes place at below the boiling point of water, and the range for simmer is 185-205
    degrees Fahrenheit.  Boil is a method of cooking that requires you to bring the liquids to a
    boiling point. The bubbles get a chance to break free and come to the top of the surface of the
    liquid when it reaches its boiling point. The liquid is in a stage where it is churning vigorously.
    The temperature of water, if it is used alone for cooking, reaches 212 degrees Fahrenheit 

    4. Stew and Braise

    Similarities: Both braise and stews are methods of cooking that use moisture and heat to cook
    the food. The amount of liquid is what distinguishes these two methods.
    Differences. Whether animal or vegetable, the miracle of braising only happens when the food
    is partially submerged in the cooking liquid.  stews call for slow cooking and low temps. With
    braises, where you’re adding the least amount of liquid required to cook the meat or vegetables,
    stews require full submersion, and usually call for the meat or vegetables to be cut into uniform
    pieces for even cooking. The result is a broth-gravy hybrid that’s just as desirable as the meat or
    vegetable itself.

    _
    5. Boil and Broil.
    As nouns the difference between boil and broil
     is that boil is a localized accumulation of pus in the skin, resulting from infection or boil can be
    the point at which fluid begins to change to a vapour while broil is food prepared by broiling
    or broil can be (archaic) a brawl; a rowdy disturbance.

    As verbs the difference between boil and broil


     is that boil is to heat (a liquid) to the point where it begins to turn into a gas while broil is to
    cook by direct, radiant heat or broil can be to cause a rowdy disturbance;
     -broiling, grilling(verb) cooking by direct exposure to radiant heat (as over a fire or under a
    grill) broil, oven broil(verb) cook under a broiler.
    - boil.(with reference to a liquid) reach or cause to reach the temperature at which it bubbles and
    turns to vapor:

    You might also like