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