Preparation

and Cooking
of Food
LESSON 1
 Methods of
cooking

1. Roasting – to cook uncovered without

water, it is usually done in an oven.
Frying – to cook in hot oil or
shortening.
Deep fry – to cook immersed in
large amount of oil or shortening
Pan –frying – to cook in a small amount of oil
or shortening
Boiling – to cook in liquid at boiling
point
Stewing – to simmer slowly in a
small amount of liquid
Steaming – to cook in steam with
or without pressure
Broiling – to cook using intense heat
radiated by electrical, gas, or
charcoal
Sautéing – to brown or cook in small
amount of fat or oil.
Baking – to cook in an enclosed heat like the
oven.
Food preparation Terms and
Techniques
Blend – to thoroughly mix two or more
ingredients until smooth and uniform.
Chop – to cut in pieces with a knife,
chopper, or blender
Marinate – to allow food to stand in mixture of
spices and liquid to tenderize and add flavour
Dissolve – to disperse
dry substance in liquid;
to form a solution
Truss – to secure
poultry or other meat
with skewers; to hold
shape while
cooking
Cream – to beat with
electric mixer or a
spoon
Blanch – to dip or
plunge food into
boiling water for a
few minutes
 pictur
e
Whip – to beat
rapidly to
incorporate air as
in egg whites.
 pictur
e

Stir – to mix
ingredients with
circular motion until
well blended
Mince – to cut into
small pieces with a
knife or chopper