This document provides an overview of basic food preparation and cooking techniques. It defines cooking as preparing food with heat and outlines common preparation methods like paring, peeling, cutting, dicing, slicing, and chopping vegetables and fruits. For cooking, it details boiling, which is cooking with water at its boiling point, frying using oil until food is brown, and sauteing with a small amount of fat while frequently turning the food.

1. Learning to Prepare
and Cook Food

2. cooking- is preparing
food by heating.

3. Food Preparation
Techniques

4. Paring is using
a knife to remove
the skin of some
vegetables.

5. Peeling is removing
the skin by placing the
fruit between the
thumb and the knife
and pulling it off.
-by using a peeler

6. Cutting is a
method of using a
knife to cut food
into smaller
pieces.

7. Dicing is
cutting the food
into small
squares.

8. Slicing is
cutting the food
into flat, thin
pieces.

9. Chopping is
cutting the food
into pieces with
a knife.

10. Cooking Method

11. boiling
Boiling is cooking with water
in heat to the boiling point.

12. frying
Frying is cooking in oil. The
food is cooked in deep fat until
it turns golden brown.

13. Sauteing it is a small amount
of fat used.
The food is turned over
frequently to prevent it from
burning.