TECHNIQUES IN FOOD PREPARATION

Getting food ready to cook is just as important as the actual cooking. Measuring of
ingredients, chopping, slicing, coring, peering – these are just some of the necessary
preparation jobs. The success or failure of many dishes depends on how well you know the
techniques of food preparation. And if you do them right, you can finish fast, with little effort.

1.​ ​MEASURING DRY INGREDIENTS

Pour spoon-sifted or unsifted dry ingredients into the dry measuring cup until
overflowing, catching excess on kitchen wrap. Level off with the straight edge of a knife
or metal spatula. Never tap cup on counter to level; do not press or pack down
ingedients unless recipe specifies (as with brown sugar).

2.​ ​MEASURING POWDERED INGREDIENTS

Dip measuring spoon into baking powder, salt or spice and stir to break up
lumps. Fill the spoon to overflowing and then level it off with the straight edge of a knife
or metal spatula. Scrape out with a rubber spatula.

3.​ ​MEASURING LIQUIDS

Place liquid measure on a level surface and fill to desired mark. Bend over to
check at eye level for accuracy.

4.​ ​PEELING RAW TOMATOES AND POTATOES

Put tomato and potato in boiling water for 10 to 30 seconds (shorter time for riper
fruits). Remove and rinse in cold water to stop cooking. Peel will lift off.

5.​ ​PEELING FIRM FRUITS AND VEGETABLES (carrots, turnips, apples, pears)
 Hold fruit or vegetable in one hand and with a floating blade peeler in the other
hand, peel from top to bottom, turning fruit or vegetable as you progress. Trim stem and
root with a small paring knife.

6.​ ​CUTTING MEAT OR VEGETABLES IN JULIENNE STRIPS OR MATCH STICKS

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Cut into ​ /​8​” slices; stack 3 or 4 slices together and cut into 1​​ /​8​” wide stips.

7.​ ​SLICING FIRM FRUITS AND VEGETABLES

Peel if necessary. Leave whole or half lengthwise, slice straight up and down,
pushing knife slightly forward with each down stroke. Slide knuckles of left hand and
allow vegetable to control thickness of each slice.

8.​ ​DICING CELERY, CARROTS AND GREEN PEPPER

Cut vegetables into long strips across to make fairly neat cubes. Make slices
much closer when recipe calls for “finely diced” or “minced.”

9.​ ​CHOPPING, DICING AND MINCING ONION

Halve peeled onions lengthwise. Hold on board with cut side down and root end
to your left. Make several slices from tip to root. Do not cut through root. Next, slice
from side to side. Then slice from up to root again, cutting across the first slices. Make
all slices as close together as possible for minced onions, about 1​​ /​8​” apart for chopped.