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Food Preparation Techniques

The document describes various cooking techniques used in food preparation including baking, boiling, braising, grilling, frying, microwaving, roasting, smoking, and mechanical and chemical processes. Some key techniques mentioned are baking, which involves dry heat cooking in an oven; frying, which uses oil or fat to cook food; steaming, which uses boiling water to cook food; and roasting, grilling, and barbecuing, which use dry heat above, at or below a direct heat source. Various cutting, mixing and other mechanical processes used in food preparation are also outlined.

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2K views

Food Preparation Techniques

The document describes various cooking techniques used in food preparation including baking, boiling, braising, grilling, frying, microwaving, roasting, smoking, and mechanical and chemical processes. Some key techniques mentioned are baking, which involves dry heat cooking in an oven; frying, which uses oil or fat to cook food; steaming, which uses boiling water to cook food; and roasting, grilling, and barbecuing, which use dry heat above, at or below a direct heat source. Various cutting, mixing and other mechanical processes used in food preparation are also outlined.

Uploaded by

LD 07
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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SHS CAREER REVIEW

GRADE 12 TVL-HE
Food preparation techniques
Baking
 Baking – the technique of prolonged cooking of food by dry heat acting by convection,
normally in an oven, but can also be done in hot ashes or on hot stones. Appliances
like Rotimatic also allow automatic baking.
 Blind-baking – baking pastry before adding a filling.
 Boiling – the rapid vaporization of a liquid, which occurs when a liquid is heated to
its boiling point, the temperature at which the vapor pressure of the liquid is equal to the
pressure exerted on the liquid by the surrounding environmental pressure.
 Blanching – cooking technique which food substance, usually a vegetable or fruit, is
plunged into boiling water, removed after a brief, timed interval, and finally plunged into
iced water or placed under cold running water (shocked) to halt the cooking process.
 Braising – combination cooking method using both moist and dry heat; typically, the food
is first seared at a high temperature and then finished in a covered pot with a variable
amount of liquid, resulting in a particular flavour.
 Coddling – food is heated in water kept just below the boiling point.
 Infusion – the process of soaking plant matter, such as fruits or tea leaves, in a liquid,
such as water or alcohol, to impart flavor into the liquid.
 Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to
escape below a preset pressure, which allows the liquid in the pot to rise to a higher
temperature before boiling.
 Simmering – foods are cooked in hot liquids kept at or just below the boiling
point of water, but higher than poaching temperature.
o Poaching – process of gently simmering food in liquid, generally milk, stock
or wine.
 Steaming – boiling water continuously so it vaporizes into steam and carries heat to the
food being steamed, thus cooking the food.
o Double steaming – Chinese cooking technique in which food is covered with
water and put in a covered ceramic jar and the jar is then steamed for
several hours.
 Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble
ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of
hot water.
 Stewing – food is cooked in liquid and served in the resultant gravy.
 Vacuum flask cooking
Broiling
 Grilling – a form of cooking that involves dry heat applied to the surface of food,
commonly from above or below.
 Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and
hot smoke of a fire, smoking wood, or hot coals of charcoal.
Frying
 Frying – cooking food in oil or another fat, a technique that originated in
ancient Egypt around 2500 BC.
SHS CAREER REVIEW
GRADE 12 TVL-HE
 Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep
fryer or chip pan.
 Gentle frying
 Hot salt frying
 Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat
transfer agent and to keep the food from sticking.
 Pressure frying
 Sautéing
 Shallow frying
 Stir frying
Microwaving
 Microwave oven – type of oven that heats foods quickly and efficiently using
microwaves. However, unlike conventional ovens, a microwave oven does not brown
bread or bake food. This makes microwave ovens unsuitable for cooking certain foods
and unable to achieve certain culinary effects. Additional kinds of heat sources can be
added into microwave ovens or microwave packaging so as to add these additional
effects.
Roasting
 Roasting – cooking method that uses dry heat, whether an open flame, oven, or other
heat source. Roasting usually causes caramelization or Maillard browning of the surface
of the food, which is considered by some as a flavor enhancement.
 Grilling – applying dry heat to the surface of food, by cooking it on a grill, a grill pan, or
griddle.
 Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is
being cooked over a fire in a fireplace or over a campfire, or while being roasted in an
oven.
 Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which
the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a
caramelized crust forms.
Hot Smoking
 Smoking – the process of flavoring, cooking, or preserving food by exposing it to
the smoke from burning or smoldering plant materials, most often wood. Hot smoking will
cook and flavor the food, while cold smoking only flavors the food.
Chemical techniques
 Brining –Brining is a process similar to marination in which meat or poultry is soaked in
brine before cooking
 Ceviche –
 Drying –
 Fermentation –
 Marinating 
 Saikyoyaki
 Pickling 
 Salting 
SHS CAREER REVIEW
GRADE 12 TVL-HE
 Seasoning 
 Souring 
 Sprouting 
 Sugaring 
Mechanical techniques
 Basting 
 Cutting
o Dicing –cutting into cubes
o Grating – The use of a grater to mash vegetables.
o Julienning –cutting into very thin pieces such as the thin carrots in store
bought salad mix
o Mincing –cutting into very small pieces
o Peeling –to take the outer skin/covering off of a fruit or vegetable
o Shaving –
o chiffonade; cutting in a ribbon like way
 Kneading –
 Milling –
 Mixing  ; incorporating different ingredients to make something new; such as how
mixing water, sugar, and lemon juice makes lemonade
o Blending ; using a machine called blender to grind ingredients
 Vacuum Filling –

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