2 FOOD PREPARATION

FOOD PREPARATION - is the act of preparing foodstuffs for consumption. Many types of food preparation involve heating the food ingredients, however other types of preparation involve chemical, biological, or mechanical means.

• Cooking- is the process of preparing food by applying heat.

• Brining- is a process similar to marination in which meat is soaked in brine before cooking.
• Drying- is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms and hinders quality decay.
• Marination- is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
• Sprouting- is the practice of soaking, draining and then rinsing seeds at regular intervals until they germinate, or sprout.

Mechanical techniques

• Dicing is a culinary knife cut in which the food item is cut into small blocks or dice.
• Mincing is a cooking technique in which food ingredients are finely divided.
• Peel, also known as rind or skin, is the outer protective layer of a fruit or vegetable which could be peeled off.
• Basting is a cooking technique, and usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade.
• Mixing is a material system made up by two or more different substances which are (mixed) together but are not combined chemically.