1. TOOLS AND BASIC METHOD OF COOKING Department: Restaurant Skill Competence: Restaurant Service Standard of Competence: Doing Cooking Preparation Basic Competence: Doing Basic Method of Cooking

2. Art & Tourism A.Cooking Tools Enough tools can make production, energy, and cost efficient. Even good tools, good maintenance can make kitchen and the process efficient. Kinds of Cooking Tools Based on the Techniques of Cooking 1. Baking, Roasting, Braising Tools used are: a.General Purpose Oven b.Convection Oven c.Bakers/Pastry Oven TOOLS AND BASIC METHOD OF COOKING

3. Art & Tourism Picture General Purpose Oven Picture Convection Oven Picture Bakers/Pastry Oven TOOLS AND BASIC METHOD OF COOKING

4. d.Pizza Oven e.Combination of Microwave and Convection Oven f.Roast and Hold Oven g.Regenaration Oven h.Steam Convection Oven 2. Boiling a. Boiling Pan b. Boiling Table-Induction c. Boiling Table-Oven Top d. Boiling Table-Solid Top e. Stockpot Stands d. Titling Kettle Art & Tourism TOOLS AND BASIC METHOD OF COOKING Picture Pizza Oven Picture Microwave Oven Picture Roast and Hold Oven Picture Regeneration Oven Picture Steam Convection Oven

5. Art & Tourism Picture Boiling Pan Picture Boiling Table Picture Stockpot Stand Picture Titling Kettle TOOLS AND BASIC METHOD OF COOKING

6. 3. Deep Frying  Thermotastically Controled Deep-Fryer  Pressure Deep-Fryer  Continous Fryer  Oil Filter 4. Grilling a.Over Heat/Salamander Grill b. Under Fired Grill c. Contact Grill Art & Tourism TOOLS AND BASIC METHOD OF COOKING

7. Art & Tourism Picture Continous Fryer Picture Contact Grill Picture Salamander Grill TOOLS AND BASIC METHOD OF COOKING

8. 5. Steaming a.Atmosphere-Pressure Steamer b.Convection Steamer c.Low Pressure Steamer d. High Pressure Steamer 6. Multy Purpose  Bratt pan Art & Tourism Picture 7.19 Bratt Pan Picture Atmosphere-Pressure Steamer TOOLS AND BASIC METHOD OF COOKING

9. B. Basic Method of Cooking 1.Wet and Hot Technique a. Boiling : cooking in hot water fast in the temperature 212 ° F or 100 ° C. Art & Tourism b. Steaming: cooking directly by steaming in the temperature 212 ° F. Picture Stemer

10. Art & Tourism Boiling Method B. Basic Method of Cooking Boiling Method

11. Art & Tourism Poaching Method

12. 1)Simmering 2)Poaching: cooking with hot liquid 3)Braising: cooking by little covered liquid PARTS OF SIMMERING Art & Tourism Picture of Step by step of Braising Picture of Step by step Poaching

13. Art & Tourism PARTS OF SIMMERING Simmering Method Steaming Method Deep Frying Method Metode Braising

14. 1)Blancing : Cooking fast Art & Tourism 2) Stewing: cooking by cooking seasoning first Picture of Blancing PARTS OF SIMMERING

15. 2. Hot and Wet Techniques This hot and wet technique is cooking by hot steam, hot metal, radiation or hot fat. They are: a.Bakinge. Gridling b.Roastingf. Pan Br oiling c. Salamanderg. Barbeque d. Grilling Art & Tourism

16. 2. Hot and Wet Techniques Deep Frying Method Sautee Method Shallow Frying Method Baking Method

17. Art & Tourism 2. Hot and Wet Techniques Grilling Method Roasting Method

18. Dry Heat Method Using Fat a. Sauting (to saute) b. Deep frying c. Shallow frying d. Pressure Frying e. Microwave Cooking Art & Tourism Picture of Sauting Picture of deep frying Picture of shallow frying

19. C. Example of Dishes Kinds of Dishes Based on Cooking Techniques Art & Tourism TechniquesExamples of Dishes Tools Needed Boilling- Brown Lamb Stew - Fish Stew Marcaibo - Stewwed Shrimp Jambalaya - Irish Stew Boiling pan Braissing Roasting - Braised Lamb Chop - Fillet of Beef Stroganof - Braised Beef Bourguignonne - Roast Chicken Grandmere - Roast Leg of Lamb with Gravy - Roast Sirloin Beef with Gravy - Chicken Maryland Brat pan Oven Deep Fryng - Scoth Egg - Fried Fish Fillet - Kentucky Fried Chicken Deepryer Shalow Fryng/Sauteing - Black Pepper Steak - Escalope Gordon Blue -Chicken Saute Chasseur - South Western Stir-Fry Fryer

20. Example of Dishes Art & Tourism Scoth Egg Black Pepper Steak Brown Lamb Stew

21. Art & Tourism Fillet of Beef Stroganof Roast Sirloin Beef with Gravy