COOKING AND CUTTING TECHNIQUES

In this cooking technique, you briefly immerses food in boiling water, then plunging it into ice cold water to stop the cooking process.

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You’ll need an oven for these 2 food preparation methods.

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It involves simmering the food in a covered vessel using a small amount of stock or another liquid.

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This proccess consists in completely submerges food in oil to achieve a textured crust and savoury interior.

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This is a technique that cooks food rapidly in little or no oil over relatively high heat.

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BRUNOISE

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MATCH STICK CUTS

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MINCING

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CHIFFONADE

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CRUSHING

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