This document summarizes important food preparation processes and cooking methods. It outlines various cutting and preparation techniques like chopping, mincing, cubing, and slicing. It also details common cooking methods such as baking, boiling, broiling, grilling, roasting, simmering, steaming, and frying. Key equipment is noted for each preparation process and cooking method.

1. Food
Preparation

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