Food preparation

thumb|This krokan is a traditional Swedish baker's confection.

specific food preparation with cooking finished, and ready to eat, or be served

scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness

thumb|A jar of pickled cucumbers (front) and a jar of [[pickled onions (back)]] Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

thumb|right|180px|Cauliflower purée

thumb|upright=1.3|Julienned daikon radish and [[carrot]] thumb|right|Red onion julienne for Peruvian ceviche

right|thumb|Hand kneading dough for bread thumb|How-to knead dough. In cooking (and more specifically baking), kneading is a process in the making of bread dough, used to mix the ingredients and add strength and stiffness to the final product. It shortens baking times by forming gluten structural protein complexes more quickly than would occur without kneading and incorporates air into the dough.

Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined for less than twenty-four hours while vegetables, cheeses and fruit are brined in a much longer process known as pickling. Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing, which usually involves significantly drying the food, and

thumb|A pile of carrots brunoise

overview of and topical guide to food preparation

[[File:BasilChiffonade.jpg|thumb|Chiffonade [cut] of basil]]Chiffonade () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips.

semi-liquid edible substance

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thumb|Diced green bell peppers, [[tomatoes and mushrooms (left to right)]] Dicing is a culinary knife cut in which the food item is cut into small blocks or dice. This may be done for aesthetic reasons or to create uniformly sized pieces to ensure even cooking. Dicing allows for distribution of flavour and texture throughout the dish, as well as a somewhat quicker cooking time. Dicing usually applies to vegetables prepared in this way but it can also apply to the preparation of meat or fish and fruit. Brunoise is an especially small size, produced from further cutting of julienne-style food.

3D printing technique to make food.

thumb|Butterflying pork loin Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

thumb|Meat grinder in operation. Mincing is slicing, not grinding/extruding|alt=table top machine with handle, meat is inserted in a top aperture and emerges minced from the side aperture thumb|Minced carrots thumb|Minced Lamb and mutton|lamb Mincing is a culinary technique in which ingredients are cut into small, uniform pieces. Mincing was originally a manual process using knives or mezzalunas. The invention of the meat grinder or mincer in the 1850s made mincing faster and easier.

thumb|Crinkle-cut French fries Crinkle-cutting is slicing that leaves a corrugated surface. It can be done to enhance the texture or mechanical properties of food. Crinkle-cutting French fries makes them absorb more fry oil and increases their ability to retain dipping sauce.