Peeling - The process of removing the outer layer of fruits and vegetables., Skinning - The process of removing the skin from fish, poultry, game, fruits and vegetables. The skin may be removed to improve the texture or taste and can be removed before or after cooking. Much of the fat in fish and poultry is contained in the skin, so it is often removed for dietary reasons., Chopping - The process of cutting foods into rougher chunks, similar in size but not necessarily all the same shape and requiring less precision., Slicing - Food should be cut across the grain to produce thin, uniform pieces., Dicing - Results in finely chopped food in consistent sizes and shapes. This gives a neat appearance., Matchsticks - Vegetables or fruit cut 1mm thick x 20mm long. Sometimes referred to as julienne. May be in stir-fries for quick, even cooking or coleslaws for presentation, eg, carrots or cabbage, Batons - Vegetables or fruit cut to approximately 5mm x 5mm x 15mm. May also be referred to as jardinière. May be used in stir-fries or curries to improve the dishes presentation eg, carrots or peppers., Segmenting - The process of removing the skin from fruits, then dividing into natural wedges, eg, orange., Blanching - The process immersing food in boiling water for a short period of time, then plunging into ice cold water, to halt the cooking process. It is a process used for almost all vegetables to be frozen. This stops enzyme actions which can cause loss of flavour, colour and texture. For example, this process is used to loosen tomato skins before skinning or to preserve the colour, texture and flavour of vegetables before freezing., Pureeing - The process of grinding or mashing food to form a smooth, thick mixture. This can be done through a sieve, blender or in a food processor. Soups are often pureed and vegetables, eg, cauliflower can be pureed to be served with meat, poultry or fish., Marinating - The process of covering food in liquid or paste for a period of time, adding flavour and extra moisture to dishes. It also helps tenderise meat before cooking. In addition, a good marinade can help make leaner cuts less dry and make tougher pieces of meat more succulent. For example, red meat could be marinated in red wine. Chicken/tofu could be marinated in spices., Straining - The process of separating liquid from solid through a strainer eg, a colander. For example, used for vegetables and pasta after cooking., Passing - The process of putting a liquid or puree through a fine mesh sieve or strainer to ensure it is completely smooth and lump free. For example, this may be used for fruit coulis or smooth mashed potato. , Grating - Grating is the process of shredding food finely., Coating - The process of covering food with a protective layer such as a batter, sauce or breadcrumbs. These deliver a desirable product appearance, texture, and taste, while locking in flavour and moisture. It will also protect the food during the cooking process.,

Food prep. techniques

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