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