Principle, Techniques, and Methods

1. Appetizers, canapes, hors d’ oeuvres, relishes

2. Stocks and soups
3. Sauces, gravies, and dips
4. Meat (beef, pork, lamb, etc)
5. Poultry (chicken, duck, turkey, etc)
6. Fish and seafood
7. Eggs, milk, cheese and other dairy products
8. Vegetables and fruits
9. Salads and salad dressings
10. Breads and rolls
Principles Techniques Methods

a. Even rich brown color, a. Mixing ingredients: a a. Bulk fermentation

creamy white inside, and balancing act. Too much process: Ingredients are
free from streaks mixing produces a dough mixed together to form a
that is very extensible with dough and left to ferment
b. Well proportioned, reduced elastic properties; for up to three hours.
symmetrical with a while undermixing may During fermentation the
well-rounded top cause small unmixed dough changes from a
patches which will remain short dense mass into an
c. Crisp-tender with an unrisen in the bread elastic dough.
even thickness over the
entire surface. Free from b. Rising (fermentation): b. Chorleywood bread
cracks and bulges. As fermentation takes process: The modern
place the dough slowly commercial process used
d. Soft, springy texture, changes from a rough in large bakeries. CBP
tender and slightly moist dense mass lacking uses mechanical energy in
with fine grain, thin- walled extensibility and with poor the form of high speed
cells. gas holding properties, into mixing to develop the
a smooth, extensible dough for proving and
e. Wheaty, sweet nut-like dough with good gas baking. It is essentially a
flavor. No off-flavors. holding properties. rapid form of kneading
helping to develop the
c. kneading: Kneading gluten (protein) structure
involves stretching and within the dough (this
folding the dough in a means that the lengthy
rhythmical manner that bulk fermentation of
develops the gluten in the traditional processes is not
flour and releases excess needed).
gas.

d. Second rising: During

the final rising (proving) the
dough again fills with more
bubbles of gas, and once
this has proceeded far
enough the doughs are
 transferred to the oven for
baking.

e. Baking: The baking

process transforms an
unpalatable dough into a
light, readily digestible,
porous flavourful product.

f. Cooling: In bakeries
bread is cooled quickly
when it leaves the oven.
The loaf is full of saturated
steam which also must be
given time to evaporate.

11. Pies and pastries

principles techniques methods

a. The dough in pastries do The several common a. Conventional method:

not need a highly develop mixing techniques used for Makes the most FLAKY
gluten pies and pastries, including and TENDER CRUST
stirring, beating, whisking, of all methods
b. Shortening and butter is rolling, laminating,
preferable than liquid oil creaming, kneading, and b. Hot water method:
cutting in. Pour a measured amount
c. the ratio of flour to of boiling water over the
shortening ranges from shortening and whip it with
1:⅓ to 1:⅔ cup a fork. (Forms a fluffy,
d. Milk improves the color creamed mixture)
of the crust and salt
improves the flavor c. oil method: oil and
water are added after
e. Use light strokes in placing measured flour and
mixing and rolling salt into the bowl; great
crust for pot pies and
f. Cold water or liquid calzones (heavy meat
contribute to flakiness fillings)
 12. Cakes
Principles:
● Amount of flour : 100%.
○ Other ingredients depend on flour. Cake balancing is very important for tenderness, flavor,
nutrition, color and smell.
● Amount of sugar : less than flour 85-90%.
● Amount of fat : less than sugar 50-70%.
● Amount of egg : higher than fat 55-75%.
● Total amount of liquids : higher than sugar.
● Chemical leavening : 0-3%.
● Salt : 2-3%.

Techniques:
Formula balance for Batter type cakes
● Low ratio cake
○ Sugar not more than flour
○ Total liquid ( liquid in egg and milk) = sugar
○ Shortening not to exceed egg
● High ratio cake
○ Sugar greater than flour
○ Total liquid ( liquid in egg and milk) more than sugar
○ Egg equal or greater than shortening
● Other Ingredients
○ Corn flour can be substituted by cocoa powder. They absorb more water. Cocoa powder
requires extra liquid about equal in weight to the powder.
○ When including inverted sugars (honey), allowance must be made for the approximate
25% water content.
○ Fruits can be added in any amount depending on the carrying capacity. At the end of the
process, after batter is formed, fruits can be added. Consistency of batter is very
important, if it is not, particles will sediment. Equal amounts of flour and fruits can be
added. .

Methods:
3 Main Processes in Cake Manufacturing Process:
● Mixing
● Leavening
● Baking
 Preparation methods depend on the type of cake. Texture of the cake depends on the type of

mixing.

Mixing Methods

● Creaming Method- Shortening and sugar powder creamed together till light and fluffy

formed. Gradual addition of eggs while mixing. Flour and water added alternately to make

consistency.

● Blending Method or Flour Batter Method- Flour and fat blended together to coat fat around

flour. It avoids the formation of a gluten network. Egg and sugar can be whipped separately

and then Egg – sugar mixture can be added in little portions to flour – fat mixture.

● Single – Stage Method- Major ingredients at one time are mixed till homogeneous.

13. Sandwiches
Principles:
● Spread Out
○ Sandwich spreads add flavor but also perform the essential task of lending moisture and

sometimes creaminess to sandwiches. Mustard and mayo are the familiar standbys, but

don’t stop there. It’s well worth experimenting with the following: vinaigrettes, pestos,

BBQ sauces, chutneys, and salsas.

● Use the Right Bread

○ Choose bread appropriate to the sandwich you’re making. As a general rule, the moisture

the filling, the drier and denser the bread should be.

● Choose To-Go Topping.

○ We love lettuce and tomato in sandwiches. They lend moisture, crunch and freshness and

provide a wonderful foil for heavy, rich ingredients. They are, however, almost entirely

water, and thus over extended periods are prone to wilting and, worse, making bread

soggy. Luckily there are plenty of vegetables that offer all the benefits of lettuce and

tomato without the drawbacks. In place of sliced tomatoes, for instance, try giving

roasted peppers. (It helps if you first blot the peppers dry with a paper towel). Instead of
 lettuce, experiment with other vegetables, like sliced fennel, spinach, shredded cabbage,

or cucumber.

● Stave Off Sogginess

○ Spread mayo, butter or cream cheese all the way to the edges of each slice of bread to

create a seal against wet sandwich fillings. Also, try packing high moisture ingredients,

like tomatoes, pickles, and cucumbers, separately. Just add them to the sandwich when

you’re ready to eat. Toasting the bread can help, too.

● Take the Edge Off Onions

○ Onions can give sandwiches a welcome bite but often must be tamed a bit to be enjoyed

raw. There are two effective ways to take some of the edge off sliced onions: Either soak

thinly sliced onions in ice water for 20 minutes or so. Then drain and blot dry. (This

method adds crispness.) Or toss sliced onions with a generous sprinkling of kosher salt.

Wait a few minutes. Rub salt into the onions, rinse, and drain.

Techniques:
● Use quality ingredients

● Incorporate sauces and spreads. Choose the right condiments.

● Add vegetables. Veggies are essential part of the process of creating a good sandwich.

● Proper pairings. Make sure your toppings complement each other in both flavor and texture.

● Add a little sweetness..

● Opt for thinly cut slices of meat

● Grill final product. Give some extra crunch.

Methods:
● spreading
● layering
● piping
● portioning
● moulding
● cutting
● garnishing.

14. Cereals, noodles, and pasta

Food Items Principles Techniques Methods

Cereals a. Understand portion a. Boiling: Simmer a. Determine the

sizes and scale recipes cereals until fully appropriate
accordingly. cooked in water. water-to-cereal
ratio for desired
b. Start with b. Steaming: Cook texture and
high-quality cereals cereals with steam consistency during
meeting nutritional to retain nutrients cooking.
standards. and texture.
b. Add toppings,
c. Offer diverse options c. Baking: Prepare mix-ins, and
to cater to different cereals through flavorings to
tastes and dietary baking, suitable for enhance texture,
needs. products like
flavor, and
granola.
d. Menu planning and
nutritional value.
nutritional d. Seasoning and
considerations: Flavoring: Enhance c. Monitor taste
Integrate cereals into cooked cereals with and appearance.
balanced menus, seasonings, spices,
considering dietary herbs, or flavor d. Adjust recipes
guidelines. extracts. for serving size.

e. Maintain
hygiene and
storage
standards.

Noodles a. Ensure consistency

by understanding a. Cooking Determine the right
portion sizes and Methods: Boil, ratio of water to
scaling recipes steam, or stir-fry noodles for desired
accordingly. texture.
noodles
b. Start with
depending on the
Customization
high-quality noodles to dish. and.Add ingredients
meet standards and for different flavor
dietary needs. b. seasoning and profiles.
Flavoring:
c. Follow strict Enhance cooked Monitor taste and
protocols to prevent noodles with appearance to
appropriate maintain
contamination and
consistency.
ensure safety. flavors.
Adjust recipes to
 meet serving
requirements.

Maintain hygiene
and proper storage
to prevent
contamination.

Pasta

Native delicacies

Principles:

1. Use of Indigenous Ingredients: Native delicacies often utilize locally available ingredients,
which vary depending on the region or culture.

2. Preservation of Tradition: Recipes are often steeped in tradition and cultural significance,
preserving culinary heritage.

3. Balanced Flavors: Native delicacies typically aim for a balance of flavors, incorporating
elements of sweetness, saltiness, and sometimes spiciness.

4. texture: Many native delicacies focus on achieving a specific texture, such as chewy, sticky,
or soft.

5. Simple Techniques: While some recipes may seem complex, many native delicacies are
prepared using relatively simple cooking techniques.

Methods of Cooking Native Delicacies:

1. Boiling:

- Principle: Cooking ingredients in boiling water until they are fully cooked.

- Examples: Palitaw, nilupak, puto maya, suman cassava, suman sa lihiya, ginataang
halo-halo, bico, maja blanca.
2. Steaming:

- Principle: Using steam to cook food evenly.

- Examples: Puto, kutsinta, pitchipirchi, sapin-sapin.

3. Frying:

- Principle: Submerging food in hot oil until it is cooked and crispy.

- Examples Turon (banana spring rolls), buchi (sesame balls), banana cue, camote cue,
karioka, maruya (banana fritters).

4. Baking:

- Principle:Cooking food by surrounding it with dry heat in an oven.

- Examples:Bibingka cassava, coconut macaroons.

5. Broiling:

- Principle: Exposing food to direct heat from above, typically in an oven.

- Examples: Bibingka cassava, bibingka tupig.

Techniques:

1. Grating Often used for ingredients like cassava or coconut.

2. Mixing: Proper mixing is crucial for achieving desired consistency and texture.

3. Rolling: Many native delicacies involve rolling dough or shaping them into specific forms.

4. Layering: For delicacies like sapin-sapin, layering different colored mixtures is common.

5. Wrapping: Ingredients like banana leaves are often used for wrapping delicacies before
cooking to infuse flavor and retain moisture.
 These principles, methods, and techniques contribute to the unique and delicious flavors
of native delicacies across different cultures and regions
Food items Principles Techniques Methods

Native Delicacies

15. Cocktail drinks, chocolate drinks, coffee, and tea

Food Items Principles Techniques Method

Cocktails a.Start with the a.Blending: a.Read the recipe

classics, Essential for carefully.
b.Use generous smooth texture,
amounts of spirits uses electronic b.Ensure availability
and minimal mixers blender, may of ingredients and
for balance. require straining. ice.
c.Select a suitable
c.Always ensure ice b.Straining: d.Prepare garnish.
protrudes above the Removes solids, e.
alcohol level. different strainers Carefully measure
for different and pour the
d.Limit ingredients cocktails, specified
per drink to double-straining for ingredients into a
maintain balance. thorough removal mixing glass or
Take time for shaker.
presentation; it c..Shaking: Mixes f.Place ice into the
enhances the ingredients, mixing glass or
experience. dilutes and cools shaker as per
drink, dry shake recipe instructions.
e.Aim for g.Utilize
for specific
harmonious flavors appropriate mixing
ingredients.
without techniques such as
overpowering building, stirring, or
sweetness or d.Stirring: shaking.
sourness. Alternative to h.Transfer the
shaking, slower mixed ingredients
f.Stir aromatic pace, prevents into the chosen
cocktails for excessive dilution. serving glass, with
smoother texture or without ice,
and even dilution. e.Muddling: depending on the
g.Every component Crushes ingredients recipe.
affects the final for juice extraction, i.Place the prepared
drink's flavor. crucial for drinks garnish onto the
Pay attention to the like mojitos. cocktail in the
quality and variety serving glass to
of ingredients. f.Rolling: Mixes complete the
without heavy presentation.
dilution, common
for drinks like
Bloody Mary.

g. Building:
Ingredients poured
directly into glass,
ideal for simple
cocktails.

h.Layering:
Advanced
technique for
distinct layers,
requires gentle
pouring over a
spoon.

i.Pouring: Critical
skill, freehand or
with measuring
tools for accuracy.

j.Garnishing: Final
touch for aesthetics
and flavor, includes
techniques like
rimming and
twisting.
Chocolate drinks Create a smooth, To extract flavor
rich beverage with and richness from a.Proper
a refreshing cacao nibs, temperature
aftertaste by combine them with control: Keep liquid
extracting cacao water while temperature above
nibs with water, maintaining a cacao fat/oil
removing insoluble temperature above melting point for
solids, and the cacao fat/oil
smooth texture.
maintaining a melting point. After
temperature above extraction, filter or
the melting point of strain the liquid to b.Precise filtering:
cacao fat/oil. remove insoluble Remove insoluble
solids, ensuring a solids to achieve
smooth texture desired
without graininess. consistency.

c.Garnish
placement: Place
garnish onto the
cocktail in the
serving glass to
enhance
presentation and
overall experience.

d.Flavor balance:
Adjust ingredients
to ensure a
refreshing
aftertaste and
excellent flavor
profile.

e.Storage
considerations:
Prevent
solidification of
cacao fat/oil during
storage to maintain
desired texture and
flavor integrity.

coffee a.Use correct a.. Pour-over:

coffee-to-water - Highlights subtle
ratio nuances and bright,
b.Adjust grind size sparkling flavors
 based on brewing - Offers a clean
method and coffee and bright cup of
quantity coffee
c.Respect coffee
extraction cycle b. The Press Pot
d.Maintain (French Press):
appropriate water - Direct infusion
temperature for full extraction
c.Ensure - Ideal for dark
high-quality water roasts, bringing out
for brewing rich, complex
d.Agitate coffee flavors and luscious
during brewing body
(except for - Unadulterated
espresso) coffee flavor due to
e.Choose brewing no filter paper
method and filter trapping natural oils
according to
preferences c. Cold Brew:
f. Continuously - Smooth
educate yourself for boldness with lower
improved technique acidity than
hot-brewed and
iced coffee
- Requires
attention to type of
coffee, grind, and
brewing time

Food Item Principles Techniques Methods

Appetizers a. first course to serve a. Use toothpicks and a. can be in a bowl,

when seated at a table small plastic skewers skewer, board
to hold small
complementary pieces b. combination is
b. meant to complement an
of food together. endless as long as
entrée pleasing in the eyes

c. small-portioned first
course of a multi-course
meal

Canapes a. convey the flavors of the a. can be served hot or a. good mise en
meal to come, but also cold, in single portions place is essential
stand alone or as a buffet and
sometimes even b. assemble as close
 b. easily picked up by its placed on the dinner as possible to serving
base table in a platter as a time
part of the main meal
c. bite-sized c. select harmonious
b. informal receptions flavor combinations in
d. traditionally served with or cocktail parties, they spreads and garnish.
cocktail are served before the
guests are seated. d. make sure that at
e. stimulate the appetite least one of the
and encourage guests to ingredients is spicy or
drink more pronounced in flavor

Hors d’ a. small items served a. common ways of a. prepared in a

Oeuvres before dinner, often serving hors d'oeuvres garde manger which
accompanied by cocktails are butler-style and is a cool room.
(AW - DURV) buffet-style
b. ‘finger foods’ and can be b. often prepared in
eaten while standing and b. served before sitting advance. Some types
mingling down to meal service may be refrigerated
or frozen and then
precooked and then
reheated in an oven
or microwave oven
as necessary before
serving.

Relishes a. frequently finely cut a. cooked or pickled 1. Slather on hot

vegetables or fruit in sour, chopped fruits or dogs
sweet-sour, or spicy sauce vegetables that are
mixed together in a 2. Spice up salads
b. used to enhance or to sauce
add flavor to dishes 3. Go gourmet with
because of their sandwiches
contrasting texture and
spicy or piquant taste 4. Perk up pork

5. Balance cheese
dishes

6. Kick up vegetarian
meals

7. Add flavor to fish

8. Dress up dips

9. Put the bite in

burgers

10. Beef up
 barbecues

Stocks and a. Stocks are gently a.Always remember to a. There are four
Soups simmered, never boiled, to make sure the basic kinds of
extract their flavors. They ingredients are of good stock/fond: white
must be started in cold quality, a stockpot stock (Fond Blanc),
water to gently open and should never be a brown stock (Fond
release impurities, caused dumping ground for old Brun), vegetable or
by proteins in the meat and leftovers that are past neutral stock (Fond
bones to rise to the top and their prime. Maigre) and Fish
be easily skimmed from the Stock (Fume de
surface Meat trimmings can be Poisson). The
b. Soup: a liquid dish, added, as long as they classifications refer to
typically made by boiling are cleaned of fat and the contents and
meat, fish, or vegetables, gristle. Aromatic method used to
etc vegetables, usually prepare the stock, not
onions, celery, and necessarily to color.
carrots, are typically
incorporated. Soups and stews
Substituting leeks for really need to simmer
the onions, or adding for long periods to
garlic, enhances the allow the ingredients
flavor of a stock. to meld together.
Tomatoes are Taking that a step
incorporated in brown further, most soups
stock for color and and stews are better
flavor; they also add if you prepare them
acidity and help clarifythe day before
the liquid. serving. Allowing
them to cool and then
reheating them really
b. Soup can be made helps bring out the
in four different ways: flavors and textures."

Mix raw vegetables

with hot water or broth
and serve hot or cold

Cook chopped
vegetables in water or
broth, blend and serve
hot or cold

Cook finely minced

vegetables in water or
broth, do not blend;
serve hot or cold

Make a gazpacho by
marinating raw
 vegetables (and fruit)
with an acidic
ingredient (a light,
sweet vinegar, citrus
juice, etc.) and blend;
serve cold

3.Sauces , 1. Enhance the flavor of 1.Reduction: 1.Roux: A mixture of

gravies,dips food. Simmering liquids to flour and fat (usually
2.They should have a reduce their volume butter) cooked
and intensify flavors. together and used to
pleasing texture and
2.Whisking: Whisking thicken sauces and
consistency that ingredients together to gravies.
complements the dish. incorporate air and 2.Slurry: A mixture of
3.Can be use as a binding create a smooth cornstarch or other
agent or toppings texture. starches dissolved in
4 Using a fresh, 3.Emulsification: cold liquid and then
high-quality ingredients can Slowly adding one added to a hot sauce
ingredient to another to thicken it.
significantly impact the final
while whisking 3.Pureeing: Blending
taste and texture of food vigorously to create a ingredients into a
stable mixture. smooth consistency
4.Deglazing: Adding to create dips or
liquid to a pan to sauces.
loosen browned bits of 4.Infusion: Allowing
food stuck to the herbs, spices, or
bottom, which adds aromatics to steep in
flavor to sauces and a liquid to impart
gravies. flavor.
5.Thickening: Using 5.Caramelization:
ingredients like flour, Cooking sugars until
cornstarch, roux, or they brown, adding
reductions to thicken depth of flavor to
sauces and gravies. sauces and gravies.

4.Meats 1.Develop Flavour with 1.Grilling: Cooking Dry Heat Cooking

High Heat. High heat is meats over direct heat Moist Heat Cooking
essential for creating on a grill imparts a Combination Cooking
smoky flavor and Pressure Cooking
delicious, caramelised
attractive grill marks. Grilling Techniques
flavour. ... 2.Roasting: Cooking
2.Preserve Moisture with meats in an oven at a
Low Heat. ... high temperature,
3.Match Cooking Method to typically on a rack to
Cut Quality. ... allow for even cooking
4.Don't Forget About and browning.
Carryover Cooking. ... 3.Braising:
5.Rest the Meat. Slow-cooking meats in
liquid (often with
vegetables and
aromatics) at a low
temperature, resulting
in tender and flavorful
dishes.
4.Sautéing: Quickly
cooking meats in a pan
with a small amount of
fat over high heat,
often used for thin cuts
or sliced meats.
5.Frying: Immersing
meats in hot oil or
cooking them in a
shallow layer of oil,
resulting in crispy
exteriors.
6.Marinating: Soaking
meats in a flavorful
liquid mixture to
tenderize and infuse
them with additional
flavor before cooking.
7.Smoking:
Slow-cooking meats
over low, indirect heat
with the addition of
wood chips for a rich,
smoky flavor.
8. Vegetables and fruits:

PRINCIPLES:
•Vegetables and fruits should be fresh
• properly cleaned, and cooked to retain their nutrients and natural flavors.
• Seasoning and seasoning should enhance, not overpower, their natural taste.

TECHNIQUES: Blanching, steaming, roasting, sautéing, and grilling are common cooking
techniques for vegetables. Fruits can be consumed raw, cooked, or used in desserts and drinks.

METHODS: Proper storage, preparation (peeling, slicing, dicing), and cooking techniques are
important when handling vegetables and fruits in quantity cookery.

9.Salads and salad dressings:

PRINCIPLES:
•Salads should be fresh, colorful, and balanced in flavors and textures
•Salad dressings should complement the ingredients without overpowering them.

TECHNIQUES: Tossing, drizzling, marinading, and emulsifying are common techniques used in
preparing salads and dressings.

METHODS: Properly washing, drying, and storing salad ingredients are essential in quantity
cookery. Dressings should be made in advance and stored properly to enhance flavors.

5. Poultry
Principles:
1. Temperature control: Ensure poultry is cooked thoroughly to kill harmful bacteria without
overcooking.
2. Moisture retention: Use methods like brining or basting to keep poultry moist during cooking.
3. Flavor enhancement: Season poultry with herbs, spices, and marinades to enhance taste.
4. Texture preservation: Cook poultry to achieve desired texture, whether it's tender and juicy or
crispy on the outside.
5. Safety precautions: Handle poultry safely to prevent cross-contamination and foodborne
illnesses.
6. Presentation: Serve poultry in an appealing manner, considering aesthetics and portion sizes.
7. Resting time: Allow poultry to rest after cooking to redistribute juices for better flavor and
texture.

Techniques:
1. Roasting: Cooking poultry in an oven at a high temperature, often with occasional basting, to
achieve a crispy exterior and juicy interior.
2. Grilling: Cooking poultry over direct heat on a grill, imparting a smoky flavor and charred
marks.
3. Braising: Slow-cooking poultry in a flavorful liquid, such as broth or wine, to tenderize tough
cuts and infuse them with rich flavor.
4. Frying: Cooking poultry in hot oil until crispy and golden brown, either shallow-frying or
deep-frying depending on the recipe.
5. Poaching: Cooking poultry gently in simmering liquid, such as water or broth, to retain
moisture and achieve a delicate texture.
6. Sautéing: Cooking poultry quickly in a skillet with a small amount of oil over high heat, often
used for thinly sliced or small pieces of poultry.
7. Smoking: Slow-cooking poultry over low heat in a smoker, infusing it with a smoky flavor while
keeping it tender and juicy.
8. Sous vide: Cooking poultry in a vacuum-sealed bag in a water bath at a precise temperature,
resulting in evenly cooked and tender meat.

Methods:
1. Dry heat cooking methods:
• Roasting: Cooking poultry in an oven at high temperatures, resulting in a crispy
exterior and juicy interior.
• Grilling: Cooking poultry over direct heat on a grill, imparting a smoky flavor and
charred marks.
2. Moist heat cooking methods:
• Braising: Slow-cooking poultry in liquid (such as broth or wine) to tenderize tough
cuts and infuse flavor.
• Poaching: Cooking poultry gently in simmering liquid (water or broth) to retain
moisture and achieve a delicate texture.
3. Fat-based cooking methods:
• Frying: Cooking poultry in hot oil until crispy and golden brown, either
shallow-frying or deep-frying.
• Sautéing: Cooking small pieces or thinly sliced poultry quickly in a skillet with a
small amount of oil over high heat.
4. Specialized methods:
• Smoking: Slow-cooking poultry over low heat in a smoker, infusing it with a
smoky flavor while keeping it tender and juicy.
• Sous vide: Cooking poultry in a vacuum-sealed bag in a water bath at a precise
temperature, resulting in evenly cooked and tender meat.

6. Fish and Seafood

Principles:
1. Freshness: Choose high-quality, fresh fish and seafood to ensure the best flavor
and texture in your dishes.
 2. Temperature control: Cook fish and seafood to the appropriate internal
temperature to ensure safety without overcooking.
3. Moisture retention: Use cooking methods that retain moisture, preventing fish and
seafood from becoming dry.
4. Flavor enhancement: Utilize seasonings, herbs, spices, and marinades to
enhance the natural flavors of fish and seafood.
5. Texture preservation: Cook fish and seafood to achieve the desired texture,
whether it’s tender and flaky or firm and succulent.
6. Presentation: Serve fish and seafood in an appealing manner, considering
aesthetics and portion sizes.
7. Safety precautions: Handle fish and seafood safely to prevent
cross-contamination and foodborne illnesses.

Techniques:

1. Grilling: Cooking fish and seafood over direct heat on a grill, imparting a smoky flavor
and attractive grill marks.
2. Baking: Cooking fish and seafood in an oven, often with added seasonings and
toppings, to achieve a tender and flavorful result.
3. Pan-searing: Quickly cooking fish and seafood in a hot skillet with oil to create a crispy
exterior while keeping the interior moist.
4. Steaming: Cooking fish and seafood by exposing them to steam, preserving moisture
and delicate flavors.
5. Poaching: Cooking fish and seafood gently in simmering liquid, such as broth or wine, to
retain moisture and infuse flavor.
6. Frying: Cooking fish and seafood in hot oil until crispy and golden brown, either
shallow-frying or deep-frying.
7. Ceviche: Marinating fish and seafood in citrus juice, which “cooks” the proteins without
heat, resulting in a fresh and tangy dish.

Methods:
1. Filleting: Removing bones and skin from fish fillets to prepare them for cooking.
2. Scaling: Removing scales from fish before cooking to enhance texture and presentation.
3. Shucking: Opening and removing shells from shellfish such as oysters, clams, and
mussels.
4. Cleaning: Removing guts and other internal organs from fish and seafood before
cooking.
5. Marinating: Soaking fish and seafood in a seasoned liquid to infuse flavor and tenderize.
6. Brining: Soaking fish and seafood in a saltwater solution to enhance moisture retention
and flavor.
7. Butterflying: Cutting fish or shrimp open along the back to flatten and cook evenly.

7. Eggs, milk, cheese and orher dairy products

Principles:
1. Freshness and Quality: Choose fresh eggs, milk, and cheese for optimal flavor and
texture in your dishes.
2. Temperature Control: Handle dairy products safely, refrigerating them promptly and
cooking them to appropriate temperatures to prevent foodborne illnesses.
3. Texture and Flavor Enhancement: Utilize dairy products to add richness, creaminess,
and flavor to dishes through various cooking methods.
4. Versatility: Eggs, milk, cheese, and other dairy products are versatile ingredients that can
be used in a wide range of sweet and savory dishes.
5. Nutritional Value: Incorporate dairy products into your meals to add essential nutrients
such as protein, calcium, and vitamins.

Techniques:
1. Whisking: Beating eggs or milk to incorporate air and create a light texture in dishes like
omelets, scrambled eggs, and pancakes.
2. Beating: Mixing eggs, milk, or cream with a whisk or fork to combine ingredients for
custards, quiches, and batters.
3. Folding: Gently combining ingredients by hand to maintain airiness in delicate dishes like
soufflés or mousse.
4. Tempering: Gradually adding hot liquid to beaten eggs or dairy to prevent curdling in
sauces and custards.
5. Steaming: Cooking eggs or dairy-based dishes gently using steam, as in custards or
puddings.
6. Straining: Removing lumps or impurities from liquid dairy products like milk or cream for
smoother textures.
7. Melting: Heating cheese or dairy products gently to melt them into sauces, soups, or
dips.
8. Fermentation: Allowing dairy products like yogurt or cheese to ferment to develop
complex flavors and textures.

Methods:
1. Scrambling: Cooking eggs quickly in a skillet with butter or oil, often with additions like
cheese or vegetables.
2. Boiling: Cooking eggs in simmering water to achieve various levels of doneness, from
soft-boiled to hard-boiled.
3. Poaching: Cooking eggs gently in simmering water without their shells, often used in
dishes like Eggs Benedict.
4. Baking: Cooking egg-based dishes like quiches, frittatas, or custards in the oven until
set.
5. Whipping: Aerating egg whites or cream to create volume and lightness for desserts like
meringues or whipped cream.
6. Curding: Coagulating milk with acid (such as lemon juice or vinegar) to make cheese or
yogurt.
7. Pressing: Draining excess moisture from cheese curds to create firmer cheeses like
cheddar or Gouda.
8. Aging: Allowing certain cheeses to mature over time to develop complex flavors and
textures, as in aged cheddar or Parmesan.