Preparation Method



  • Baking

    Baking is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers. Such items are sometimes referred to as "baked goods," and are sold at a bakery.

  • Basting

    Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.

  • Beating

    This method can be used with thin mixtures or liquids. This should be done carefully with an aim of enclosing air or breaking of soft matter to form a smooth consistency. For e.g beating of eggs

  • Binding

    Addition of things like egg, bread crumbs, sauce, flour etc. in dry ingredients for the purpose of combining is called binding.

  • Blanching

    Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. The meaning of blanching is "to whiten", but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, or to remove a strong taste (for example of bacon, cabbage, or onions). When almonds or pistachios are blanched, the skin of the nut (botanically the seed coat surrounding the embryo) becomes softened by blanching and is later removed.

  • Boiling

    Food is cooked surrounded by boiling liquid (stock or water). a) Par boil : Cooking to a certain extent of any food object by boiling or simmering. b) Poaching : Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil. It is a special technique to cook delicate food products. For e.g poaching eggs,fish etc. c) Simmer : To cook food gently in liquid that bubbles steadily just below boiling point so that the food cooks in even heat without breaking up.

  • Braising

    Braising (from the French “braiser”), is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavor. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods based on whether additional liquid is added.

  • Broiling

    Broiling or Grilling is the use of radiant heat for cooking, usually called grilling in British and Australian English and broiling in US English. Typically this is done in an electric oven, using only the upper heating element, with the door partially open. Gas ovens often provide a less-effective lower drawer for broiling. Broiling is used to retain the juices of meat while developing flavor. Broiling does not soften the fibers of tough meat. It is best used for tender meat, including poultry. Broiling is not the most economical way of cooking, and the browning of meat can create carcinogenic (albeit tasty) chemicals.

  • Caramalise

    Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream and custard. It is also used in brownies. The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor. A variety of candies, confections, and desserts are made with caramel: caramel apples, pralines, nougats, brittles, creme caramel,

  • Chopping

    Reducing a cooking object into smaller pieces with the aid of a chopper, knife, scissors, processor etc. is called chopping.