Food preparation techniques

thumb|Fried plantain Frying is the cooking of food in oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to ensure that the food is evenly cooked, using tongs or a spatula, whereas sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. Frying is a dehydration process which involves the transfer of mass and heat. Different chemical changes take place during the frying process such as protein denaturation, starch gelatinization, surface browning, rapid water evaporation and oil absorption.

cooking method in which food is submerged in hot fat

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.

thumb|right|The effects of soil liquefaction, seen after [[2011 Canterbury earthquake ]] In materials science, liquefaction is a process that generates a liquid from a solid or a gas or that generates a non-liquid phase which behaves in accordance with fluid dynamics. It occurs both naturally and artificially. As an example of the latter, a "major commercial application of liquefaction is the liquefaction of air to allow separation of the constituents, such as oxygen, nitrogen, and the noble gases." Another is the conversion of solid coal into a liquid form usable as a substitute for liquid f

Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.

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

Wikimedia list article

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.

culinary preparation of layers of dough separated by butter

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.

preparation and cookery of candies and sugar confections