NAME: REA J.

CAILING DATE: JANUARY 14, 2023

YEAR&SECTION: 2STV- BTVTEd SUBJECT: VTED-E215

HOUSE CLEANING EVIDENCE

Restroom Description:

Restroom is where people

go for personal hygiene
activities. This includes
use of the toilet, wash their
hands, brush their teeth,
take a bath, or take a
shower.

Step To Step Cleaning

Guide

1. Step 1: Put up signs.

2. Step 2: Dust before
sweeping.
3. Step 3: Regularly refill
Step sanitary essentials.
4. Step 4: Scrub and
disinfect urinals and
toilets.
5. Step 5: Clean
countertops, sinks, and
mirrors.
6. Step 6: Clean fixtures and
walls.
7. Step 7: Mop the restroom
floor.
Living Room Description:

A living room is a room in a

home that's used for
entertaining friends,
talking, reading, or
watching television. If
you're a couch potato, you
most likely spend lots of
time in your living room.
You can also call a living
room a lounge, a sitting
room, a front room, or a
parlor.

Steps in cleaning living

room:
Step 1: Grab your
supplies
Step 2: Declutter
Step 3: Fold blankets
Step 4: Spruce up the
couch
Step 5: Vacuum or sweep
Step 6: Spot clean floors
Step 7: Dust
Step 8: Spot clean glass
surfaces
Bed Room Description:

A bedroom is a room in a
house for the bed, so it's
mainly used for sleeping. If
you live in a one-bedroom
apartment, it has exactly
one room for the bed. To
sound old fashioned, call it
your bedchamber.

Steps in cleaning
Step 1: Take Out Trash.
Step 2: Pick Up Dirty.
Clothes Step 3: Put Away
Clean Clothes.
Step 4: Strip Your Bed.
Step 5: Clear Surface
Clutter.
Step 6: Wipe Surfaces
Clean. Step 7: Dust
Curtains and Light
Fixtures.
Step 8: Wipe Down
Windows and Mirrors.
Step 9: Vacuum or
Sweep.
Step 10: Remake Bed.
Kitchen Description:

A kitchen is a room that is

used for cooking and for
household jobs such as
washing dishes.
Synonyms: cookhouse,
galley, kitchenette,
scullery More Synonyms
of kitchen. 2. See also
soup kitchen.

Steps in Cleaning:
1. Step 1: Clear the table.
This may seem obvious,
but the key is doing it all
at once.
2. Step 2: Do the dishes.
3. Step 3: Clean your stove
top and wipe down your
counters.
4. Step 4: Clean the sink.
5. Step 5: Take out the
trash.
ACTIVITY (Let’s Get Started!)
Let‘s try if you can identify the cooking tools in the box below.

ANSWER:

1. Peeler - a device used to remove skin from fruits and vegetables.

2. Mortar and Pestle - a cup shaped receptacle and stick used to grind spices.
3. Dutch Oven - a large heavy cooking pot with handles on either side with lid.
4. Steamtable Pans - metal containers of various sizes used to cook and hold hot
foods.
5. Muffin Pans - a pan with cylindrical indentations used to cook muffins and
cupcakes.
6. Loaf Pan - oblong shaped pan used to bake breads and loaves.
7. Cookie Sheets - a flat metal tray used to bake cookies and other flat bakery items.
8. Palate Knife - a broad, flat dull knife used to spread icing.
9. Whisk - a utensil used to beat or whip eggs or cream.
10. Saucepan - a deep pot, typically round, made of metal with one handle and a lid.
11. Corer - a utensil used to remove the centre of seed bearing fruits such as apples.
12. Cake Pans - round or square pans with sides used to bake cakes and squares.
13. Measuring Spoons - small spoon-like utensils of various sizes used to measure
ingredients.
14. Liquid Measuring Cup - marked container (usually glass or plastic) used to
measure liquid ingredients.
15. Rolling Pin - a cylinder rolled over pastry or dough in order to flatten it.
16. Potato Masher - long handled tool with a metal waffle/zigzag base used to blend
cooked foods.
17. Cutting Board (with Knife) - flat board typically made of plastic or wood, used to
cut foods safely.
18. Springform Pan - pan has a loose bottom and sides that can be removed once
the cake has cooled.
19. Zester - a kitchen utensil for removing fine shreds of peel from citrus fruit.
20. Colander - a perforated bowl used to drain off liquids from foods.
21. Dry Measuring Cups - nested cups of various sizes used to measure dry foods
such as flour.
22. Juicer - a tool used to extract juice from citrus fruits.
23. Bus Bin - a large plastic container used to hold food or to collect dishes before
washing.
24. Stainless Steel Bowls - bowls used to mix foods when cooking.
25. Frying Pan/Sauté Pan - a shallow pan with a long handle used for cooking food
in hot fat or oil.
26. Wooden Spoon - long handled utensil with scoop end used for mixing and serving
food.
27. Strainer - a device made of crossed wires for separating solid matter from liquid.
Below are the different methods of food preparation. Take photos/pictures on the process of
each food preparation below and label it. Kindly complete the 30 preparations.
1. Bake Steps in baking a cake:

STEP 1: Prep Ingredients

“Cake”
First, set out your ingredients

STEP 2: Measurements Matter

Take the time to be precise. Accurate
measurements mean tastier results

STEP 3: Bring All Ingredients to Room

Temperature
Measure your ingredients while the butter
and eggs warm up. Batter mixes best when
ingredients are at room temperature.

STEP 4: Check Egg Sizes

Large eggs are the most common for baking.

STEP 5: Preheat
Preheat your oven for at least 20 minutes.
Use an oven thermometer so you'll know if
your oven is running hot or cold.
STEP 6: Oven Racks
Position racks in the center of the oven.

STEP 7: Sifting
Use a mesh strainer if your recipe calls for
sifting. Just tap the sides and take your
time.

STEP 8: Parchment-Paper Lining

Trace the cake pan on parchment paper and
cut just inside the lines.

STEP 9: Butter the Pan

Butter the pan with softened butter or
nonstick spray. Line the pan with parchment
paper — this will help your cake release
perfectly — and butter the parchment.

STEP 10: Flour the Pan

Coat the sides, bottom and corners of the
pan, then remove excess. The butter and
flour combination will help the cake come out
of the pan easily once baked. Remove
excess flour when prepping the pan.
STEP 11: Preparing a Bundt Pan
With Bundt pans, take care to butter all the
nooks and crannies, then flour the pan.
You're ready to add your batter.

STEP 12: Baking

Only fill the cake pan to 2/3 high. Use the
center rack of the oven for even cooking.

STEP 13: Rotate the Pan

Halfway through the cooking time, rotate the
pan 180 degrees.

STEP 14: Done

The cake is done when it's firm to the
touch.

STEP 15: Toothpick Test

A skewer inserted into the center should
come out clean.
 STEP 16: Cooling
Cool in the pan on a rack for five to 10
minutes, then invert the cake onto a cooling
rack. Be careful — the pan may still be hot.

STEP 17: Bundt Cake Cooling

For a Bundt cake, invert onto a platter.
Perfect baking can be a piece of cake!

2. Baste
STEP 1: Heat the
grill.
Use a clean grill and
bring it to the desired
heat for your recipe.
You can use either a charcoal or gas grill to
baste your chicken.
“Basting a Chicken
 Basting on the grill is about adding
on the Grill”
flavor thorough periodic brushing
with a marinade rather than a fat.
 Brushing your chicken with a fat,
such as butter, over an open flame is
not advised and may be a fire
hazard.

STEP 2: Use chicken parts instead of a

whole chicken.
Choose chicken thighs, breasts, wings, or
drumsticks, which cook more quickly than a
whole bird. You can marinate your chicken
pieces for additional flavor before grilling.
 STEP 3: Place
your chicken
on the grill
skin-side
down with
tongs.
If your
marinade is
high in sugar, place the chicken towards the
outer rim of the grill to start. This will keep
the sugar from burning during cooking.
Replace the lid of the grill, and let the
chicken cook for 3 minutes.

STEP 4: Baste
the chicken.
Remove the lid
of the grill, and
use tongs to
turn the pieces
of chicken, so
that they are now grill-side up. Use a silicone
brush to coat the chicken pieces with a light
coat of marinade. Replace the lid and cook
for 5 more minutes.
 Only use marinade that has not been
in contact with raw poultry to baste
the meat. You can reserve some
marinade to baste before marinating
the chicken.

STEP 5: Baste
the chicken
every 5
minutes until it
is cooked.
Use a meat
thermometer to check the internal
temperature of the chicken. The chicken is
ready when the internal temperature
reaches at least 165° F (74° C).
 If you’re grilling chicken pieces of
varying sizes, take the temperature
in a chicken thigh, which will often
take the longest to cook.

STEP 6: Remove the chicken from the

grill.
Use tongs to move your cooked chicken
onto a clean plate. Tent the pieces in foil,
and let them rest for 5 minutes. Dinner is
served
3. Blacken PART 1: Seasoning Steak

STEP 1: Choose New York strip steaks or

“Blackened Steak” rib eye steaks. You want to use these lean
cuts because they will cook evenly and
blacken well. Choose steaks that are about
¾-inch (2cm) thick.

STEP 2: Defrost the steaks completely in

the refrigerator overnight. Do not defrost
them in the microwave, or you will ruin the
process of blackening them

STEP 3: Mix up your Cajun rub. You can

simply buy Cajun seasoning and coat each
side of steak with ¾ tsp. (approximately
1.4g) of the seasoning, or you can make
your own. To make the rub yourself, whisk
together the ingredients listed above and
apply them to your steak.

STEP 4: Let the steak come to room

temperature for about 20 minutes.

PART 2: Preparing the Skillet

STEP 1: Heat up your grill. Heat one side
to very high
heat and bring
the other side
to low heat.
Spray the low
heat side with a
little cooking
spray before
you heat the grill.
STEP 2: Place
your cast iron
skillet on the
hot side of the
grill. You want
it to be as hot
as you can get
it. Allow it to
heat for 20 minutes.
STEP 3: Get
some tongs,
a plate and
your steaks.

PART 3: Blackening the Steak

STEP 1: Place
a one
tablespoon
(14g) pat of
butter on one
side of each
steak.

STEP 2: Set the steak butter-side down

into the hot skillet. You may want to cook
your steaks one at a time if your cast iron
skillet isn't very large. You don't want
steaks to touch while they are blackening
 STEP 3: Let the
steak cook on
this side for
four minutes.
The butter may
catch on fire,
and that is ok.
Don't adjust
the cooking temperature.

STEP 4: Flip
your steaks
over. Cook them
for three
minutes on the
second side.
You don't need
to apply more butter.
STEP 5: Set the
steak on the
cooler side of
the grill when
you have
blackened the
surface. Keep
them on this
side until you have reached your desired
doneness. Rare steaks can start to rest
immediately after blackening.

STEP 6: Cook
for an additional
one to five
minutes,
turning halfway
through.

STEP 7: Place
the steaks on a
plate to rest.
Cover the plate
with tin foil. Turn
off your grill.

STEP 8: Serve after the steak has rested

for 10 minutes.
4. Blanch Blanching is the cooking process of quickly
cooking vegetables in boiling water. This is
usually done for as short a time as 10
seconds to up to 11 minutes for bigger and
hardier vegetables such as large corn cobs.
This cooking method is not meant to cook
the vegetables. In fact, one of the best
reasons to learn how to blanch vegetables is
to preserve them.

Here is the step-by-step process plus tips

on how to blanch vegetables properly:
“Blanching
vegetables” 1. Prepare vegetables as desired in similarly
sized pieces.

2. Bring a large pot of water, lightly salted,

to a rolling boil over high heat.

3. Lower heat to a gentle boil.

4. Prepare an ice bath or a bowl full of ice in

water. Place this beside the stove for easy
access while you blanch.

5. Working in batches, add vegetables to

the pot of the simmering water. Let the
vegetables cook in gently boiling water until
the color has brightened.

6. Use a strainer or slotted spoon to easily

fish out the blanched vegetables out of the
water. And straight into the ice bath you
have prepared. Add more ice as needed.

7. Remove the vegetables from the ice water

when completely cooled. Transfer to storage
containers and freeze or store as desired.
5. Boil See the steps of the boiling method,
following the photos order.

“Boiled Vegetables”

Step 1: Bring water to the boil.

Step 2: Add salt to the boiling water.

 Step 3: Add the food.
Boil for as long as necessary.
6. Braise

“Braised beef” Step 1. Season and sear the meat.

Searing your meat forms a delicious crust on
the outside of the meat and creates tasty
brown bits on the bottom of the pot that help
enrich your dish.

Step 2. Add the aromatics.

Aromatics are veggies and herbs that add
delicious flavours and aromas to your
braises, stews, stocks and roasts. Key
aromatics include onions, shallots, leeks,
carrots and celery. In professional kitchens,
they call a mixture of these diced vegetables
mirepoix (pronounced meer-pwah).

Step 3. Deglaze with wine or stock.

Add a liquid to the pot to help finish
dissolving and scraping up the bits, also
known as deglazing. Wine is the perfect
liquid for this, but other flavourful liquids,
such as stock or broth, or even beer, milk
and water will do the job.

Step 4. Cover and simmer gently.

Low and slow
The key to braising is to cook the meat
slowly – at a low temperature and for a long
 time. Braising can be done on the stovetop
over low heat or in the oven between 120º
and 150ºC. The heat should be low enough
to maintain a very gentle simmer – never
allow a braise to boil, as doing so will dry out
the meat.

Step 5. Let it Rest

Always cool the braised meat in its braising
liquid. This will allow the meat to reabsorb
some of the liquid that it lost during the
cooking, making the meat more moist.
7. Brine Brine is the process of salt and water
diffusing into meat before cooking to add
flavor and moisture.

“Brine Chicken”

Step 1: Prepare a mixture of three parts

salt and one part sugar. The salt may be
kosher or sea salt. The sugar can be any
white crystal sugar, but not 10X or
confectioner's sugar.

Step 2: Dissolve the sugar/salt mixture in

water. The salt to water ratio should be
1:16—for every gallon of water you should
have a cup of salt (50-60 grams of salt per
litre water). Make enough of the mixture to
comfortable cover the meat you wish to
brine.

Step 3: Add any flavorings you wish.

Sharp liquids (vinegars and citrus juices),
whole seeds, and dried herbs and spices
work especially well. Thicker liquids such as
honey, oil and some sauces will impart fewer
 flavors unless boiled (see step 4, substep 1).
This is also the case with fresh herbs.

Step 4: Submerge the meat in brine.

Step 5: Store it in a refrigerator or other

cooler space. Cuts of pork, wild game, and
larger poultry, such as turkey, can be brined
anywhere from 4-12 hours; smaller cuts and
birds should be brined for 30 minutes to 2
hours.

8. Broil Broiling is the cooking technique that uses

radiant heat from above to cook your food,
so it’s like upside-down grilling. Broiling is a
good method to use for thinner, leaner cuts
of meat like butterflied chicken breasts, pork
tenderloin medallions, strip steaks, kabobs
and vegetables. Broiling is also a way to add
color, crispness and flavor to a baked or
roasted food.
”Broiled
Chicken”

Step 1: Prepare the Chicken

If desired, remove the skin from the poultry;
sprinkle with salt and black pepper or
whatever seasonings you're using. Preheat
the broiler for 5 to 10 minutes. Arrange the
poultry on the unheated rack of the broiler
pan with the bone side up. If desired, brush
poultry with cooking oil to help keep it moist.

Step 2: Broil Chicken in the Oven

Place the pan under the broiler so the
surface of the chicken is 5 to 6 inches from
the heat. Turn the poultry over when brown
on one side (usually after half of the total
 broiling time). Chicken halves and meaty
pieces should be turned after 15 minutes.
Brush again with oil.

Step 3: Finish Broiling the Chicken and

Brush with Sauce

9. Candy Making hard candy at home is an easy thing

to do. This is a fairly standard recipe that can
be used for making candy drops, lollipops,
and other types of sucking candies. All you
need to get started is some fairly standard
ingredients, and tools. The nice thing about
making candy is it really allows you to
experiment with coloring, flavor, and form.
“Hard Candy”

Step 1: Hard Candy Ingredients

Step 2: Aluminum Foil

Step 3: Mix the Candy Ingredients

Step 4: Cook Hard Candy

 Step 5: Final Ingredients

Step 6: Pour

Step 7: Mark the Candy

Step 8: Candy Time

10. Caramelize The process of caramelization creates one

of the most naturally delectable
combinations of sweet, savory, and bitter
flavors there is, all thanks to a scientific
process that is a mystery to most home
cooks and chefs alike.
“Caramelize
A Step-by-Step Guide to Caramelizing
Onions” Onions
Caramelized onions can be tricky, but
master this basic Caramelized Onions
recipe and you’ll be on your way to
consistently golden and jammy onions in no
time.

1. Add Oil to the Pan

2: Add Onions In Batches
3: Cook Over Medium Low, Stirring
Occasionally.
4: Deglaze the Pan.
5: Serve or Store.
11. Charbroil Charbroiling is usually done on a grill for that
smoky, slightly burnt flavor, but it can also be
done in an oven.

Using Standard Grilling

“Chicken Charbroil” If your grill is one temperature fits all, you
can still make it work. The advantage to two-
zone grilling is the indirect heat, which
usually keeps more juices inside the
chicken, but a standard grill will do just fine.

Step 1: Preheat the grill to a high heat.

Step 2: Place the chicken on the grill and

close the grill lid. Allow it to cook for 15 to 20
minutes.

Step 3: Baste with sauce if desired and then

flip the chicken and cook for another 15 to
20 minutes.

Step 4: Again, add sauce in the last 10 to 15

minutes of cooking. You can baste the top
side and then flip the chicken over to baste
the other side in the last five minutes if you
want charbroil flavor on both sides.

12. Coddle Coddling is a gentle steaming method that

yields a tender egg. The eggs are cooked
individually in coddling cups-ceramic cups
with screw-on lids available at kitchen-
supply stores. Four-ounce baby-food jars
can be used as well. Garnish with chopped
“Coddled egg” herbs, onion, or cooked bacon.

Directions
Step 1
Line the bottom of a saucepan with a kitchen
towel. Fill the pan with enough water to
come just below the rim of the coddlers.
Place over medium-high heat. Bring to a
boil.

Step 2
Butter the insides of each coddler. Pour 1/2
teaspoon heavy cream in each. Add one
egg; season with salt and pepper. Screw on
lids tightly. Carefully place egg coddlers into
boiling water.

Step 3
Reduce heat to medium, and simmer for 4
minutes. Turn off heat, cover pan, and let
stand for 6 to 7 minutes. Remove coddlers
 from water, unscrew lids, and serve
immediately.
13. Cure Curing is the addition to meats of some
combination of salt, sugar, nitrite and/or
nitrate for the purposes of preservation,
flavor and color. Some publications
distinguish the use of salt alone as salting,
corning or salt curing and reserve the word
curing for the use of salt with nitrates/nitrites.
“Cure meat”

14. Decoction Decoction is a method of extraction by

boiling plant material to dissolve the
chemicals of the material, which may include
stems, roots, bark, and rhizomes.

Herbal teas can be very pleasurable to drink,

”Tea” but can also, with regular use, tone, soothe,
and balance the body. Use the decoction
method of brewing tea when working with
hard, woody substances (such as roots,
bark, and stems) that have constituents that
are water-soluble and non-volatile.
15. Deep fry Deep frying is a dry-heat cooking method
that yields foods that have a crunchy golden
brown surface and tender interior. Learn
how to deep fry, choosing the right oil, and
the benefits of using this technique.

“Lumpia”
16. Deglaze Deglazing is simply the act of adding liquid
to a hot pan, which allows all of the
caramelized bits stuck to the bottom to
release. You can use just about any liquid to
deglaze a pan and get up all that
deliciousness
“Steak with Pan
sauce”
17. Dehydrate Dehydration is one of the oldest methods of
food preservation, though methods for
drying food have become sophisticated over
time. For many people, dehydrating food at
home is a convenient way to preserve foods.
“ Dehydrating Foods can be dehydrated by various means:
Zucchini food” the sun, a conventional oven, an electric
dehydrator, a microwave oven (for herbs
only), air drying and solar drying.
Dehydration, like other preservation
methods, requires energy. Unless sun
drying is possible where you live, the energy
cost of dehydrating foods at home is higher
 than for canning and, in some cases, more
expensive than freezing.

18.Double boil Double steaming, sometimes called double

boiling, is a Chinese cooking technique to
prepare delicate food such as bird's nest
soup and shark fin soup. The food is covered
with water and put in a covered ceramic jar
and the jar is then steamed for several
hours.

To use a double boiler, simply fill the bottom

pot with one or two inches of water. Next,
add in the top pot and turn on your burner to
a simmer. As the water heats up and steam
”Bain-marie with is released, the steam stays trapped
sugar, butter and between the two pots, which then heats the
honey on saucepan” food in the top pot.
19. Glaze Glazing is all about reducing a cooking liquid
until it coats your vegetables with a deeply
flavored, glossy and beautiful sauce.

“Glazed Vegetables” Step 1: Vegetable Cuts

Same-size cuts will cook more evenly, but if
you prefer mixed textures, try using different-
size vegetables. It's up to you. Some
vegetables, like pearl onions, are better off
left whole.

Step 2: Getting Started

Add your vegetables to a pan and fill it
halfway up the sides of the vegetables with
water. Or, for more flavor, try using broth,
orange juice or wine in place of water.

Step 3: Add Butter, Sugar and Salt

Add a touch of butter and sugar with a pinch
of salt. The sugar and butter add shine to the
glaze. Aromatics like herbs, ginger or citrus
zest will add some zing.

Step 4: Bring to a Simmer

You want to evaporate most of the liquid until
the vegetables are tender and glossy. You
could stop here or cook the vegetables a
little longer to caramelize their natural
sugary goodness.

Step 5: Deglazing
Deglaze the pan with water, or any alcohol
you like, to release the brown bits on the
 bottom of the pan. The brown bits are where
the flavor lives.

Step 6: Garnish and Serve

Garnish with chopped herbs or a squeeze of
citrus and your ordinary vegetables will turn
into an extraordinary side dish. Watch our
how-to video for more.
20. Grill Grilling with direct heat is accomplished by
placing food on the grilling grate in the area
directly over the heat source.

Steps :
Step 1: Pat the Meat Dry.
Step 2: Season with Salt and Pepper Just
Before Grilling.
Step 3: Leave It Alone on the Grill.
Step 4: Let it Rest. ...
Step 5: Slice It Against the Grail
Grilled meat
21. Panfry Pan-frying is used for thicker cuts of meat or
poultry including chops, steaks, and cutlets.
The items are seasoned and fried without a
coating. Alternately they can be dredged in
flour or coated with a three-stage breading
process.

Step 1: Remove excess moisture from your

meat, poultry, fish, or firm tofu.
Step 2: Season each side with salt and
pepper.
Step 3: Heat a skillet over medium heat.
Step 4: Add enough oil to coat the bottom of
the skillet.
Step 5: place seasoned food into the pan
and cook for 3 to 4 minutes on each side until
done.
22. Parboiling Parboiling is a hydrothermal process in
which the crystalline form of starch present
in the paddy rice is changed into an
amorphous one. This is accomplished by
soaking, steaming, drying, and milling the
Parboiled rice rice.

23. Poach Poaching is a moist heat method of cooking

by submerging food in some kind of liquid
and heating at a low temperature. This is a
technique that is used to cook delicate
proteins such as fish, chicken, and eggs, as
well as some fruits and vegetables.
Poach egg Step 1: Boil Water
Step 2: Add Vinegar
Step 3: Prep the Eggs
 Step 4: Slip the Eggs Into the Water.
Step 5: Cover the Pan and Use Gentle Heat.
Step 6: Time to Serve
24. Roast Roasting is a dry, indirect heat that's great
for cooking large cuts of meat.

“Roast meat’ Step 1: Start by preheating your oven for at

least 20 minutes.

Step 2: Never take the roast straight from

your refrigerator and pop it into the oven.
Instead, bring the roast to room
temperature by placing it on a clean
surface.
25. Saute Sautéing is a simple yet critical kitchen
technique that any cook, from home chef to
pro, should know how to do. It can lead to
some fantastic, quick, and healthy meals
due to the small amount of oil needed to
accomplish it.
Sautéed beef and
vegetables Step 1: Heat Your Pan
Step 2: Add Your Food
Step 3: Flip It (Or Stir It)
Step 4: Knowing When It's Done
26.Sear smoke Searing is a cooking technique that exposes
ingredients (typically meat) to a high
temperature to create a crisp browning on
the outside. This method enhances the
flavour of the dish and is often done in a
Tomahawk steak
small amount of oil, butter or fat.

Instructions
1. Preheat a smoker to 250f.
2. Cover the steak thoroughly with Hardcore
Carnivore Black seasoning, then place it into
the smoker.
3. Smoke the steak until it reaches an
internal temperature of 125f, about 90
minutes. The time is approximate, and will
depend on many factors, so it’s important to
monitor the temperature.
4. Remove the steak from the smoker, and
rest under foil for 15 minutes.
 5. While the steaks rests, fill a charcoal
chimney halfway full with charcoal, and
place a grate/rack on top. Be cautious that
the chimney may not be very stable.
6. Once the coals are all ignited and creating
a hot vortex, sear the steak for 30-60
seconds over the chimney, ensuring to sear
the sides of the tomahawk too.
7. Serve immediately either whole, or by
slicing off the bone then cutting the
remainder into half inch pieces.
27. Sous-vide Sous vide is the process of sealing a
product, be it steak or carrots, in a protective
barrier, most often plastic, vacuuming out
the air and cooking it in a water bath at a very
precise temperature

28. Steam Steaming is one of the most natural and

healthful ways to cook the food you eat by
avoiding hidden calories of butter, oil, and
other fats.

Step 1: Over a pot of water, add a collapsible

pot or Chinese bamboo steamer, then add
the foods you want to steam.

Step 2: Cover, bring the water to a boil, then

reduce to a simmer.
29. Sweat Sweating in cooking is the gentle heating of
vegetables in a little oil or butter, with
frequent stirring and turning to ensure that
any emitted liquid will evaporate.

Step 1: Heat the pan over medium-high

heat.
Step 2: Add enough oil or butter to coat the
vegetables lightly
Step 3: When the oil is hot (you'll see a bit of
a shimmer, but no smoke), add the veggies.
You should hear a gentle sizzle.
30. Toast Toast is almost as old as civilization itself,
made by the early Egyptians to put some
spark back in stale bread. It's still one of the
most versatile, delicious, and completely
perfect snacks for breakfast or as a side at
any meal. You can make toast from any kind
Bread of bread in the toaster, in the oven, over a
fire, and learn to top with a variety of different
things to your taste

Step 1: Cooking Bread

Step 2: Select Temperature
Step 3: Cooking Bread
Step 4: Buttering Toast
Step 5: Apply Butter
Step 6: Final Step