T.L.

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7
HOME
ECONOMICS
 It plays an important role in
HOME
the economics and
ECONOMICS management of home and
community.
AND
C O O K I N G
K I T C H E N
s P I C E s
 COOKING
The practice or skill of preparing food by combining, mixing,
and heating ingredients.
 FOOD
PREPARATION
TECHNIQUES
 FOOD
PREPARATION
TECHNIQUES
These are
preliminary steps
prior to cooking.
DIFFERENT FOOD
PREPARATION
TECHNIQUES
DIFFERENT FOOD PREPARATION TECHNIQUES

1. Dice
is done by cutting an
ingredient into uniform square
sizes

2.CHOP
is done by cutting an ingredient
into small and even pieces
DIFFERENT FOOD PREPARATION TECHNIQUES

3.Slice
is done by cutting an
ingredient into flat pieces

4.CUBE
is a technique similar to dice. This
is done by cutting ingredients into
uniform sizes and shapes
DIFFERENT FOOD PREPARATION TECHNIQUES

5.MINCE
is done by cutting an
ingredient into very tiny

6. JULIENNE
is done by cutting ingredients into
match like strips.
DIFFERENT FOOD PREPARATION TECHNIQUES

7.BEAT
is done by mixing fast, circular
motion.

8. STIR
is done by mixing liquid ingredients
with a circular motion of the spoon
like steering juice
DIFFERENT FOOD PREPARATION TECHNIQUES

9. BLEND
is done by combining two or
more ingredients and till one
cannot be distinguished from the
other.

10. DREDGE
means lightly coating food with
a dry ingredient, such as flour,
cornmeal, or breadcrumbs.
DIFFERENT FOOD PREPARATION TECHNIQUES
11. MARINATE
is done by soaking the food in addressing
or sauce for at least an hour before
cooking to enhance its flavor.

12.CREAM
is done by rubbing or matching
ingredients against the side of the
bowl if a technique is particularly
countered in baking
 13.BLANCH
it is done by soaking the ingredients
in hot water followed by cold
water.

14. BASTE
is done by moist eating the
food while it is being broil
dead roasted or baked.