1. Food Preparation Techniques

2. The Language of the Recipe
Become familiar
Terms are important tools for the cook.
Each has its own meaning.
Achieve best results.

3. B. Cutting Techniques
Cutting means dividing a large or whole food into smaller parts, using a tool with a sharp blade, usually a knife.
Cutting board is the kitchen equipment that provides appropriate spot to cut or slice food.

4. 1. Chop – means to cut food into small, irregular pieces.

5. 2. Mince – to chop finely into smallest possible pieces.

6. 3. Cube and dice – refers to cutting food into small, square pieces
3. Cube and dice – refers to cutting food into small, square pieces. Cubed pieces are about ½ inch square. To dice, make them 1/8 to ¼ inch square.

7. 4. Pare – means to cut of a very thin outer layer or coating by the paring knife.

8. 5. Peel – means to pull or strip of the skin or rind using one’s hands, like peeling an orange.

9. 6. Slice – means to cut a food into large, thin pieces with a slicing knife. Used as sawing motion while pressing the knife down gently.

10. 7. Sliver – means to cut a food into very thin strips.

11. 8. Crush – means to pulverize foods into crumbs, powder or paste with knife, rolling pin, mortar and pestle, blender, food processor or garlic press.

12. 9, Flake – means to break or tear of small layers of food, often cooked fish, with a fork.

13. 11. Grate – means to reduce food into finer strips by pressing and grabbing food against a grater, such as cheese.

14. 10. Shred – means to reduce food into larger strips by pressing and grabbing the food against the rough surface of a shedder.

15. 12. Grind – means to use a grinder to break up a food into coarse, medium, or fine particles. Meat and coffee beans are often ground.

16. 13. Mash – means to crush food into a smooth mixture with a masher of beater.

17. 14. Puree – means to grind or mash cooked foods or vegetables until they are smooth. Tools for this task include food processor, blender, immersion blender, food meal and a sieve.

18. 15. Quarter – means to divide a food into four equal pieces.

19. 16. Snip – means to cut food into small pieces with kitchen shears.

20. C. Mixing Techniques
Mix means combining two or more ingredients thoroughly to blend. Useful tools for these tasks range from spoon to a food processor.

21. 1. Beat – means to mix thoroughly and add air to foods
1. Beat – means to mix thoroughly and add air to foods. Use a fork, wire whisk or electric mixer and do a vigorous over and over motion.

22. 2. Cream – means to beat ingredients, such as shortening and sugar, combining until soft and creamy

23. 3. Fold – means to gently mix a light, fluffy mixture to a heavier one
3. Fold – means to gently mix a light, fluffy mixture to a heavier one. Foamy egg whites are often folded into a cake batter.

24. 4. Stir – often applies to food that is cooking
4. Stir – often applies to food that is cooking. Mix with a wooden spoon or turner into a circular motion. This distributes heat and keeps foods from sticking to a pan.

25. 5. Toss – means to mix ingredients, such as salad greens and dressing, by tumbling them with tongs or a large spoon and fork.

26. 6. Whip – means to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

27. D. Coating Technique
Coating adds flavor and texture. Coating also helps food brown better and retain moisture usually dry ingredients, such as flour or cornmeal. Liquid coatings is used by brushing the food item with a sauce or dipped in a batter.

28. 1. Baste – means to pour liquid over a food as it cooks, using a baster or spoon. Foods are often basted in sauces or pan juices.

29. 2. Bread – means to coat a food with 3 different layers
2. Bread – means to coat a food with 3 different layers. The food is first coated with flour. This provides a dry surface for the next layer, which is liquid such as milk or beaten egg. Finally, the food is usually coated with seasoned crumbs or cornmeal.

30. 3. Brush – means to use a pastry brush to coat a food with a liquid, such as melted butter, egg – milk, egg wash, or a sauce.

31. 4. Dot – means to put small pieces of food, such as butter or raisins, on the surface of another food.

32. 5. Dredge – means to coat food heavily with flour, bread crumbs or corn meal.

33. 6. Dust – means to lightly sprinkle a food with flour or confectioner’s sugar,

34. 7. Flour – means to coat a food lightly such as chicken or fish, with flour.

35. 8. Glaze – means to coat food with a liquid that forms a glossy finish.

36. Other food preparation techniques
Blanch – means to dip a food briefly in boiling water and then in cold water to end the cooking process.
Blanching is used to:
Soften food
Preserve its color
Facilitate removal of skin
Eliminate bitter flavors

37. 2. Candy – means to cook a food in sugar syrup.

38. 3. Caramelize – means to heat sugar until it liquefies and darkens in color. Other foods maybe caramelized to release their sugar content.

39. 4. Clarify – means to make a liquid clear by removing solid particles.

40. 6. Deglaze – means to loosen the flavorful food particles in a pan after food has been browned. The food is removed from the pan and excess fat poured off. A small amount liquid (water, stocks, vinegar or white wine) is added, stirred, and simmered. The resulting sauce is served with the cooked food.

41. 5. Core – means to remove the center of a fruit, such as an apple or pineapple.

42. 7. Drain – means to separate water from solid food, such as vegetables or cooked pasta, by putting the food in a colander or strainer.

43. 8. Marinate – means to add flavor to a food by soaking it in a cold, seasoned liquid for a certain period.

44. 9. Mold – means to shape a food by hand or by placing it in a decorative.

45. 10. Reduce – means to boil a mixture in order to evaporate the liquid and intensify the flavor.

46. 11. Scald – means to heat liquid to just the below the boiling point
11. Scald – means to heat liquid to just the below the boiling point. Also, to blanch food.

47. 12. Season – means to add such flavorings as herbs and spices to a food.

48. 13. Shell – means to remove the tough outer coating of a food, such as egg or nuts.

49. 14. Steep – means to soak dry ingredients, such as tea or herbs, in hot liquid to extract flavor or soften the texture.

50. 15. Strain – means to separate solid particles from a liquid, such as broth, by pouring the mixture through a strainer of sieve.

51. 16. Vent – means to leave an opening in a container so steam cab escape during cooking

52. Flute
To form a standing edge on a pastry, such as pie crust, before baking. Press the dough with your fingers to create this scalloped edge, or use a fork to “crimp” the edge.

53. Sift
To put dry ingredients through a sifter or a fine sieve to incorporate air.
If you don’t have a sifter you can use a strainer or a wire whisk.

54. Cut in
To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.

55. Julienne
To cut food into long, thin strips.

56. Score
To make thin, straight cuts through the outer edge of fat on meat to prevent the meat from curling during cooking.

57. Scrape
To rub a vegetable, such as a carrot, with the sharp edge of a knife in order to remove only the outer layer of skin.

58. Trim
To cut away most of the fat from the edges of meat.

59. Bake
To cook in an oven or oven-type appliance in a covered or uncovered pan.

60. Barbeque
To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.

61. Boil
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.

62. Braise
To cook meat slowly, covered and in a small amount of liquid or steam.

63. Broil
To cook under direct heat or over coals.

64. Brown
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.

65. Deep-fat fry
To cook in hot fat that completely covers the food.

66. Fry
To cook in hot fat.

67. Pan-broil & Pan-fry
To cook uncovered in an un-greased or lightly greased skillet, pouring off excess fat as it accumulates.
To cook in an uncovered skillet with a small amount of fat.

69. Poach
To cook gently in hot liquid below the boiling point.

70. Preheat
To set the oven to cooking temperature in advance so that it has time to reach the desired temperature by the start of cooking.

71. Roast
To cook by dry heat, uncovered, usually in the oven.

72. Saute
To cook uncovered in a small amount of fat in a pan.

73. Sear
To cook meat quickly at a high temperature until it becomes brown. Use a skillet with a small amount of fat, or the oven at a high temperature.

74. Steam
To cook over steam rising from boiling water.

75. Stew
To cook slowly and for a long time in liquid

76. Stir-fry
To fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly. Use a wok or skillet.

77. Toast
To brown by direct heat in a toaster or in the oven.