2. There are two important processes in
the preparation and cooking of meals
include:
• the hand preparation process and the
kitchen tools to use
• The cooking methods and proper
equipment
3. Food Preparation Process
• Chop
To cut food into small, uneven pieces
Equipment: Knife and chopping board
4. • Mince
To cut food into very fine, uneven
pieces.
Equipment: knife and chopping board
5. • Cube
To cut food into small, equal size
squares about ½ inch in size.
6. • Grate
To reduce food into small pieces by
pressing and rubbing it against the “teeth” of a
grater.
Equipment: Grater
7. • Shred
To cut or break food into long, thin strips
by using a knife, fork, or grater.
8. • Pare
To remove the stem and the very thin layer
of peel of a fruit or vegetable with a paring knife
or peeler.
9. • Peel
To remove the outer layer/skin, by
stripping or pulling off with your finger or a
knife
10. • Slice
To cut food into large, thick or thin flat
pieces with a slicing knife. Use a sawing motion
while gently pressing the knife down.
11. • Strain
To separate solid from liquid materials
by pouring the mixture through a strainer
or sieve.
12. The Cooking Methods
• Bake
To cook in an oven with dry, hot air.
• Broil
To cook uncovered under
a direct heat source.
• Grill
To broil over hot coals
or on a griddle.
13. • Roast
To cook meat, fish, or poultry
uncovered in an oven with dry,
hot air.
• Boil
To cook food in hot liquid,
having bubbles that rise to and
break on the surface of the liquid
14. • Braise
To cook large pieces of meat or
poultry slowly over low heat in a small
amount of hot liquid in a tightly covered
pan.
15. • Microwave
To cook food in a microwave
oven using little or no liquid.
• Simmer
To cook food in liquid that
is just below the boiling point
Equipment: Saucepan
16. • Steam
To cook food in a pan
using vapor produced by a
boiling liquid.
Equipment: Steamer or Double Boiler
• Deep-fry
To cook food by completely
immersing in hot fat;
also know as French fry
17. • Fry
To cook food in a small
amount of hot fat.
• Sauté
To lightly brown or cook
food in a small amount of hot
fat over moderate heat;
Equipment: Frying pan
and butter/oil
18. • Broiling
To cook using intense heat radiated by
electrical, gas, or charcoal
