GASTRONOMY COOKING

GASTRONOMY COOKING

1. PROCESSES

   • CUTS
     • -CHOP -TRIM -DICE -MINCE -GRINI -SLICE -CUTE -GRATE -SHRED
   • COOCKING MIX
     • -STEW -SAUTÉ -BOIL -FRY -DEEP FRY -SIMMER -GRILL -BAKE -SEAR -SHAKE -FRY GRILL -TOSS -SPRINKLE -SEASON -SOFTENED -SET ASIDE -HEAT -DRAIN

2. MEASURE

   • -TABLESPOONS -OUNCE -POUNDS -INCH -SLICED -DICE -PINCH -CUPS

3. SPICES

   • BLACK PEPPER
   • DRESSING
     • -OIL -COARSE SALT

4. FOOD TEXTURE AND FLAVOR

   • -TINDER -CRISP -BROWN

5. HERBS

   • -CILANTRO -ROSEMARY -BASIL -MINT

6. KITCHEN

   • KITCHEN APPLIANCES
     • -OVEN -BLENDER -MICROWAVE
   • KITCHEN WARE
     • -SLOTTED SPOON -CLOTH -SPATULA -SPOON -KNIVES
   • PANS
     • -SAUCER -OVEN PLATE -PANS -POTS

7. FOOD

   • MEAT
     • -BACON -BEEF -PORK
   • CEREAL
     • -CORN -OATS -RICE -RYE -NHEAT -FLOUR
   • DIARIES
     • -EGGS -MILK -BUTTER
   • VEGGIES
     • -CARROT -ONION -GARLIC -TOMATO
   • BEANS
     • -LENTILS -BEAN -CHICKPEAS -BROAD BEANS
   • FISH
     • -BASS -SALMON -SNUFF -TUNA

8. DRINKS

   • HOT
     • HARD
       • -SPIRITS -LIQUORS -ALES -WINES
     • -TEAS -COFFEES
   • COLD
     • SOFT
       • -JUICES -MINERAL WATER