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Neftaly Generate 100 culinary techniques and terms Neftaly can highlight in chef interviews.

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Written by

Ntshuxeko Previous Shihangu

in

???? Cooking Techniques

  1. Sautéing
  2. Braising
  3. Poaching
  4. Steaming
  5. Grilling
  6. Roasting
  7. Blanching
  8. Simmering
  9. Sous-vide
  10. Smoking
  11. Deep-frying
  12. Pan-frying
  13. Stir-frying
  14. Baking
  15. Broiling
  16. Deglazing
  17. Reduction
  18. Caramelizing
  19. Scalding
  20. Tempering (chocolate/spices)

???? Preparation Techniques

  1. Julienne
  2. Brunoise
  3. Chiffonade
  4. Macerating
  5. Marinating
  6. Kneading
  7. Folding
  8. Whisking
  9. Emulsifying
  10. Zesting

???? Sauces & Stocks

  1. Velouté
  2. Béchamel
  3. Hollandaise
  4. Espagnole
  5. Demi-glace
  6. Roux
  7. Gastrique
  8. Vinaigrette
  9. Coulis
  10. Broth

???? Meat & Seafood Terms

  1. Butchering
  2. Trussing
  3. Curing
  4. Brining
  5. Filleting
  6. Degutting
  7. Resting meat
  8. Scoring
  9. Sous-vide cooking for meat
  10. Fish poaching

???? Baking & Pastry

  1. Laminating (for pastries)
  2. Proofing
  3. Docking (dough)
  4. Folding (pastry dough)
  5. Tempering chocolate
  6. Blind baking
  7. Crème anglaise
  8. Ganache
  9. Macaronage
  10. Pâte à choux

???? Herbs, Spices & Flavoring

  1. Infusing
  2. Toasting spices
  3. Pickling
  4. Dry rub
  5. Brûlée
  6. Deglazing with wine
  7. Smoking herbs
  8. Fermentation
  9. Spherification (molecular gastronomy)
  10. Foaming

???? Plating & Presentation

  1. Plating techniques (stacking, layering)
  2. Garnishing
  3. Drizzling sauces
  4. Using edible flowers
  5. Microgreens usage
  6. Swiping sauces
  7. Textural contrast
  8. Color balancing
  9. Deconstruction plating
  10. Using molds and rings

???? Cultural & Specialty Techniques

  1. Tagine cooking
  2. Tandoori roasting
  3. Tempura battering
  4. Ceviche preparation
  5. Kimchi fermentation
  6. Tamale wrapping
  7. Sushi rolling
  8. Mole sauce preparation
  9. Confit technique
  10. Hot stone cooking

???? Modern & Innovative Techniques

  1. Molecular gastronomy
  2. Sous-vide precision cooking
  3. Freeze-drying
  4. Liquid nitrogen freezing
  5. Vacuum sealing
  6. Dehydration
  7. Smoking with tea or spices
  8. Edible printing
  9. Using hydrocolloids
  10. Cryo-blanching

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