BASIC COOKING TECHNIQUES

Knife Techniques
Dicing:

• Dicing is a knife technique used to cut food into small, uniform cubes.

 

Slicing:

• Slicing is a fundamental knife technique used to cut food into thin, flat pieces.

Cooking Methods
Blanching: 

• Blanching is a cooking method that involves briefly boiling food (usually vegetables or fruits) and then immediately transferring it to ice water to stop the cooking process.

 

Sautéing:

• Sautéing is a cooking method that involves cooking food quickly in a small amount of oil or fat over medium to high heat.

 

Simmering:

• Simmering is a gentle cooking method where food is cooked in liquid (such as water, broth, or sauce) at a temperature just below boiling.

Food Prep
Marinating:

• Marinating is the process of soaking or coating food, typically meat, poultry, fish, or vegetables, in a seasoned mixture.