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Index of Methods and Preparations Raw ↓

Chemical Alteration ↓

Heat/Cooked Alteration ↓

Cooking/Preserving

Conduction/Direct Heat

Purée

Physical Alteration ↓ Manual ↓

Salad

Agitation

Acid/Alkaline Treatment

Dry/Inclusion of Fat

Coulis

Compress

Brine

Gelification

Extrude

Cure

Confit

"Carpaccio"

"Powderize"

Grate

Pickle

Fry

Grind

Smoke

Sauté

Wet

Inject

Cold/Frozen Alteration ↓

Purée

Aeration

Shave

Freezing

Shred

Chemical Leaveners

Boil

Slice

Chemical Whipping Aids

Braise

Temperature

Smash

Yeasts/Microbial Leaveners

Stretch

Poach Reduction

Granité

Stuff

Gelification

Ice Cream

Wrap

Agar Agar, Alginates

Infusion

Sorbet

Steam

Extraction

Gelatin, Animal Protein

Pressure-Cooking

Texture

Gums

Sous Vide

Dehydration

Starch

Cellulose Destruction

"Chemical" Freezing

Dessicate

Distillation

Clarification

Juicing

↓ Caramelize

Microbial

↓ Liquid Nitrogen

Inclusion of Sugar

Confit

Mechanical Aeration ↓

Culture

N²O and CO²

Fermentation

Injection

Grill

Meringue

Gas/Alcohol By-Products

Roast

Enzymatic

Toast/Broil

Char

Ice Cream Sorbet Whipping

Convection

Bake

Bonding

Coalescence

Cellular Breakdown

Coagulation

Emulsion

Germination/Sprouting

Infusion

Oxydation

Water Content

Malt

Radiation

↓ Hydration Dehydration

↓ Simple Dehydration Dessication Spray and Freeze Drying

Michael Laiskonis Workbook www.mlaiskonis.com


index-of-methods-and-preparations