It tells some basic tips and strategies for proper way of handling, preparing and cooking of food.

1. Preparation and
Cooking ofFood
LESSON 1

2. Methods of cooking
1. Roasting – to cook uncovered without
water, it is usually done in an oven.

3. Frying – to cook in hot oil or
shortening.

4. Deep fry – to cook immersed in large
amount of oil or shortening

5. Pan –frying – to cook in a small amount of oil or
shortening

6. Boiling – to cook in liquid at boiling point

7. Stewing – to simmer slowly in a small
amount of liquid

8. Steaming – to cook in steam with or
without pressure

9. Broiling – to cook using intense heat
radiated by electrical, gas, or charcoal

10. Sautéing – to brown or cook in small
amount of fat or oil.

11. Baking – to cook in an enclosed heat like
the oven.

12. Food preparation Terms and
Techniques

13. Blend – to thoroughly mix two or more
ingredients until smooth and uniform.

14. Chop – to cut in pieces with a knife,
chopper, or blender

15. Marinate – to allow food to stand in mixture of
spices and liquid to tenderize and add flavour

16. Dissolve – to disperse
dry substance in
liquid; to form a
solution

17. Truss – to secure
poultry or other
meat with skewers;
to hold shape while
cooking

18. Cream – to beat with
electric mixer or a
spoon

19. Blanch – to dip or
plunge food into
boiling water for a
few minutes

20. picture
Whip – to beat
rapidly to
incorporate air
as in egg whites.

21. picture
Stir – to mix
ingredients with
circular motion until
well blended

22. Mince – to cut into
small pieces with a
knife or chopper