Basic type of preparation

There are different cooking methods and types of preparation when cooking . Especially in Swiss catering and hotel training, a distinction is made between various basic types of preparation (including types of cooking ), on which the preparation of all non-raw dishes is based , according to the frequently used kitchen textbook :

• Bake in the oven
• Blanch
• roast meat
• Steaming
• Steaming
• En papillote
• Deep frying
• Glazing
• Gratinate
• Grilling / grilling
• Poelieren (= steam light brown)
• Poaching / cooking (see also general cooking )
• Roast
• Sauté / pan fry
• Braising / braising
• Boil

There are also other classification systems that divide the preparation into different production stages and work steps.

Web links

• The 14 classic basic preparation methods of French cuisine ( Memento from June 9, 2008 in the Internet Archive ) at www.real-food.info

Individual evidence

1. ^ Philip Pauli, Walter Schudel: Textbook of the kitchen. Pauli Fachbuchverlag AG, 2005, ISBN 3-9523024-0-6 . (Founded by Ernst Pauli .)
2. ↑ Training guide for cooks. Institute for Economic Research in Education - Vienna, accessed on April 11, 2019 .