Steaming

Boiling
Simmering
Cooking Stewing
• Is a great way to express one’s creativity. Pouching

FOOD PREPARATION TECHNIQUE Combination cooking method

1. Dice – is done by cutting an ingredient Braising

uniform square size.
Different kind of Kitchen Layout
2. Chop – is done by cutting an ingredient into
small, uneven pieces. This is typically larger Functionality – convenient and easy to prepare
than mince and dice.
L-Shape Kitchen
• Can apply to all different kind of home.
3. Slice – is done by cutting and ingredient into
flat pieces. This is commonly used in
U-Shape Kitchen
preparing vegetables.
• Triangle space
• most versatile layout for both large and
4. Cube – is a technique similar to dice. This small kitchens.
has six equal parts. • It provides storage and countertop space on
three walls, which creates an efficient work
triangle for food prep.
5. Mince – is done by cutting an ingredient into
very tiny, uneven pieces. G-shaped Kitchen
• Few lang ang ka-kain
6. Julienne – is done by cutting an ingredient • Peninsula
into match-like strips.
Clean up station
• Storage for cleaning
7. Beat – is done by mixing food, circular
motion. Cooking station
• Food preparation
• It is where the actual cooking take place
8. Stir – done by mixing liquid ingredients with
any circular motion.
Storage section

9. Blend – is done by combining two or more

ingredients until one cannot be
distinguished.

10. Marinate – is done by soaking the food in

dressing or sauce for at least an hour before
cooking.

BASIC COOKING METHOD

DRY-HEAT COOKING METHOD

Pan-frying
Baking
Deep-fat frying
Roasting
Broiling
Sauteing

Moist-heat cooking