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List of cooking techniques

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Title: List of cooking techniques  
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Subject: List of twice-baked foods, Stir frying, Cooking, Gentle frying, Sweating (cooking)
Collection: Cooking Techniques
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List of cooking techniques

This is a list of cooking techniques. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions and trends. The way that cooking takes place also depends on the skill and type of training an individual cook has.

This is a comprehensive list of cooking techniques, and includes techniques that are unique to various countries, provinces, states, regions and cultures.


  • Cooking techniques 1
    • A 1.1
    • B 1.2
    • C 1.3
    • D 1.4
    • E 1.5
    • F 1.6
    • G 1.7
    • H 1.8
    • I 1.9
    • J 1.10
    • K 1.11
    • L 1.12
    • M 1.13
    • N 1.14
    • O 1.15
    • P 1.16
    • R 1.17
    • S 1.18
    • T 1.19
    • V 1.20
    • W 1.21
  • See also 2
  • References 3
  • Further reading 4
  • External links 5

Cooking techniques



Cornish pasties being baked in an oven
The first step in blanching green beans


Hot liquid candy being poured into candy molds by a candymaker
Hamburgers cooking on a charbroiler
  • Candy making – the preparation of candies and sugar confections made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize
  • Caramelization – the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color
  • Carry over cooking – the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.[2]
  • Casserole – food cooked and served in a casserole dish
  • Charbroiling – a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations
  • Chaunk – often translated as "tempering", is a cooking technique and garnish used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish.
  • Cheesemaking – the craft of making cheese
  • Chinese cooking techniques – a set of methods and techniques traditionally used in Chinese cuisine.[3] The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods.
    • Red cooking – also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red color to the prepared food.
  • Clay pot cooking – a process of cooking food in a pot made from unglazed & natural clay
  • Coddling – heating food in water kept just below the boiling point.[4] Coddled egg may be prepared using this method.
  • Concasse – to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions
  • Conche – a surface scraping mixer and agitator that evenly distributes cocoa butter within chocolate, and may act as a 'polisher' of the particles
  • Confit – a generic term for various kinds of food that have been cooked in grease, oil or sugar water (syrup)
  • Cooking with alcohol – many dishes incorporate alcoholic beverages into the food itself
  • Creaming – refers to several different culinary processes in baking, cooking and milk production
  • Culinary triangle – a concept described by anthropologist Claude Lévi-Strauss involving three types of cooking; these are boiling, roasting, and smoking, usually done to meat.
  • Curdling – the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards.
  • Curing (food preservation) Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite, or sugar. Many curing processes also involve smoking, the process of flavoring, or cooking. The use of food dehydration was the earliest form of food curing.


A beef stew being cooked in a Dutch oven
  • Deep frying
  • Deglazing
  • Degreasing
  • Dough sheeting – used by (industrial) bakeries and rolls out dough into a (consistent) dough sheet with a desired even dough thickness prior to baking
  • Dredging
  • Dry roasting
  • Drying – a food dehydrator refers to a device that removes moisture from food to aid in its preservation. A food dehydrator uses a heat source and air flow to reduce the water content of foods.
  • Dum pukht – or slow oven cooking, is a cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame, generally in sealed containers.
  • Dutch oven cooking – A Dutch oven is well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe[5] that can be cooked in a conventional oven can be cooked in a Dutch oven. They are often used in outdoor cooking, such as when camping.


Engastration – The interior of a sausage-stuffed turducken
  • Earth oven – one of the most simple and long-used cooking structures. At its simplest, it is a pit in the ground used to trap heat and bake, smoke, or steam food.
  • Egg wash – usually beaten eggs sometimes mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking
  • En papillote – food is put into a folded pouch or parcel and then baked
  • En vessie – a cooking method in which a meat or other dish is cooked in a (pig) bladder
  • Engastration – a method of cooking in which the cook stuffs the remains of one animal into another animal
  • Engine Cooking – cooking food from the excess heat of an internal combustion engine, typically the engine of a car or a truck





A method of indirect grilling involves plank cooking, such as the salmon fillets here
  • Indirect grilling
  • Infusion – the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). A common example of an infusion is tea, and many herbal teas are prepared in the same way.



Bo Kho (beef stew)



Food cooking on a Mongolian barbecue griddle




A pig roast in Wittlich, Germany


Stock being reduced in a pan


Bao stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.
Milk being steamed




  • Wok cooking – The wok is used in a significant amount of cooking methods.

See also


  1. ^
  2. ^
  3. ^
  4. ^
  5. ^
  6. ^ "The Taste of Tet; It wouldn't be the New Year without kho, the ultimate Vietnamese comfort food", by Andrea Q. Nguyen
  7. ^ How to spatchcock that chicken, Knorr
  8. ^
  9. ^

Further reading

External links

  • Culinary Arts Basics: The Fundamentals of Cooking.

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