This document outlines various cooking methods and food preparation techniques. It describes techniques for cutting foods like dice, chop, slice, cube, mince, and julienne. It also describes methods for mixing and combining ingredients like beat, stir, blend, dredge, marinate, cream, and baste. Further, it details different cooking methods including dry-heat methods like broiling, roasting, baking, sautéing, pan-frying, and deep-fat frying as well as moist-heat methods like poaching, simmering, boiling, steaming, and stewing. It also covers the combination method of braising.

1. BASIC COOKING
METHODS AND FOOD
PREPARATION
TECHNIQUES

2. DICE
 Cutting an ingredient into uniform
square sizes
 Start from cutting the ingredient
lengthwise and then crosswise

3. CHOP
Cutting an ingredient into
small, uneven pieces.
Larger than mince and
dice

4. Cutting an ingredient into
flat pieces.
SLICE

5. CUBE
 Technique is similar to dice
 Done by cutting an ingredient
into uniform sizes and shapes
 Commonly compared to chunks

6. MINCE
Cutting an ingredient into
very tiny, uneven pieces

7. JULLIENE
Cutting an ingredient into
match-like strips.

8. BEAT
By mixing in fast, circular
motion.

9. STIR
Mixing liquid ingredients
with a circular motion of
the spoon.

10. BLEND
By combining two or
more ingredients until
one cannot be
distinguished from the
other.

11. DREDGE
Done by coating solid
food with powdered
ingredient before
cooking.

12. MARINATE
 Soaking the food in a dressing or
sauce for at least an hour before
cooking to enhance its flavor
 Marinade –the sauce where the
food is soaked

13. CREAM
Rubbing or mashing
ingredients against the
side of the bowl

14. BLANCH
 Soaking the ingredient into
hot water followed by cold
water.
 Applied in preparing leafy
vegetables.

15. BASTE
 Moistening the food while it
is broiled,roasted, or baked.

17. DRY-HEAT COOKING
METHOD

18. BROILING
Cooking over or
under a direct
source of heat
May be radiated by
electric, gas, or
charcoal
DRY-HEAT COOKING METHOD

19. ROASTING
Cooking on a spit
before an open fire
Using live coals or
using an oven
with rotisserie
DRY-HEAT COOKING METHOD

20. BAKING
Cooking food
in an enclosed
equipment
called oven.
DRY-HEAT COOKING METHOD

21. SAUTÉING
Cooking in a
small amount of
fat or in a lightly
greased pan.
DRY-HEAT COOKING METHOD

22. PAN-FRYING
Cooking the food
in a moderate
amount of fat or
cooking oil.
Medium heat
DRY-HEAT COOKING METHOD

23. DEEP-FAT FRYING
Submerging the
food in a big
amount of
fat or cooking oil.
DRY-HEAT COOKING METHOD

24. MOIST-HEAT
COOKING METHOD

25. POACHING
Cooking the food in
small amount of water
using the lowest
temperature method
of 71⁰C-82⁰C (160⁰F-180⁰F).
MOIST-HEAT COOKING METHOD

26. SIMMERING
Cooking the food
in
liquid below the
boiling point. The
temperature used
for this method
ranges from 85⁰C-96⁰C
(185⁰F-205⁰F).
MOIST-HEAT COOKING METHOD

27. BOILING
Cooking the food until
it reaches its boiling point.
Uses the highest
temperature for
submersion- 100⁰C (212⁰F)
MOIST-HEAT COOKING METHOD

28. STEAMING
Cooking the
food using the
vapor that comes
from the boiling
water.
MOIST-HEAT COOKING METHOD

29. STEWING
 Slow method of
Cooking where the food
is cut into pieces and
cooked in a minimum
amount of liquid,water,
stock, or sauce.
MOIST-HEAT COOKING METHOD

30. COMBINATION
COOKING METHOD

31. BRAISING
Ingredients are first seared
in fat high temperature, then
simmered in a small amount
of liquid.
COMBINATION COOKING METHOD

32. -END-