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Food Preparation Basics (3- Measuring ingredients (3-Don'ts of…
Food Preparation Basics
1- Heating food
1- type
1- Moist heat preparation
3- Boiling
4- Steaming
2- Simmering
1- poaching
2- dry heat preparation
3- Pan-broiling
4- Pan-frying
2- Deep-frying
5- Roasting / Baking
1- Sauteing
6- Grilling
3- Combination method
(moist+dry heat)
1- Braising
2- Stewing
2- Heat transfer
2- Convection
3- Radiation
1- Conduction
3- Measuring ingredients
2- Small amounts
3-Don'ts of measuring flour
2- don't pack
3- don't shake
1- don't tap
1- Dry ingredients
4- Sugar
6- Liquids
5- Solid fats / butter
4- Mixing & Seasoning Techniques
4- Muffin method
5- Pastry-blend method
3- Single stage mixing method
2- Whisking / Sponge method
6- Biscuit / rubbing method
1- Creaming method
5- Food preparation
1-Seasoning & Flavouring
2- Food presentation
1- Plate presentation
2- Garnishing
2- Cutlery techniques
1- Utensils
3- Boning knife
4-Chef's knife / french
2- Slicing knife
5- Utility knife
1- Cleavers
6- Paring knife
2- Style
4-Dice
5- Chop
3- Shred
6- Mince
2- Julienne
7- Peel
1- Slice