Unit 4 - Food preparation (e-book)
4.6 Techniques and equipment
4.6.1 Cooking techniques
Boiling. It consists of placing food in a pot of very hot (boiling) water and holding it for a period of time until it is fully cooked.
Stewing. It is a form of boiling, but the difference is that the liquid does not need to boil during cooking, so it needs a cooking time of even hours.
B
raising.
It shares the same type of cooking in liquid as the stewing but
before the stew the ingredients are fried a little with oil.
Roasting. Roasting or baking. It consists of introducing food into an oven and cooking it at high temperatures with dry heat.
Steaming. One of the best culinary techniques you can learn is the art of steaming. It preserves flavor and nutrients.
Gelation. Cooking procedure where a food or liquid is converted into a gel by adding an ingredient with this capacity, some of these ingredients are gelatin, agar agar, xanthan gum or others.
Figure 16. Cooking techniques (Source: designed by Canva Pro)