🍳 Cooking Techniques
- Sautéing
- Braising
- Poaching
- Steaming
- Grilling
- Roasting
- Blanching
- Simmering
- Sous-vide
- Smoking
- Deep-frying
- Pan-frying
- Stir-frying
- Baking
- Broiling
- Deglazing
- Reduction
- Caramelizing
- Scalding
- Tempering (chocolate/spices)
🔪 Preparation Techniques
- Julienne
- Brunoise
- Chiffonade
- Macerating
- Marinating
- Kneading
- Folding
- Whisking
- Emulsifying
- Zesting
🥣 Sauces & Stocks
- Velouté
- Béchamel
- Hollandaise
- Espagnole
- Demi-glace
- Roux
- Gastrique
- Vinaigrette
- Coulis
- Broth
🥩 Meat & Seafood Terms
- Butchering
- Trussing
- Curing
- Brining
- Filleting
- Degutting
- Resting meat
- Scoring
- Sous-vide cooking for meat
- Fish poaching
🍞 Baking & Pastry
- Laminating (for pastries)
- Proofing
- Docking (dough)
- Folding (pastry dough)
- Tempering chocolate
- Blind baking
- Crème anglaise
- Ganache
- Macaronage
- Pâte à choux
🌿 Herbs, Spices & Flavoring
- Infusing
- Toasting spices
- Pickling
- Dry rub
- Brûlée
- Deglazing with wine
- Smoking herbs
- Fermentation
- Spherification (molecular gastronomy)
- Foaming
🍲 Plating & Presentation
- Plating techniques (stacking, layering)
- Garnishing
- Drizzling sauces
- Using edible flowers
- Microgreens usage
- Swiping sauces
- Textural contrast
- Color balancing
- Deconstruction plating
- Using molds and rings
🌍 Cultural & Specialty Techniques
- Tagine cooking
- Tandoori roasting
- Tempura battering
- Ceviche preparation
- Kimchi fermentation
- Tamale wrapping
- Sushi rolling
- Mole sauce preparation
- Confit technique
- Hot stone cooking
🔧 Modern & Innovative Techniques
- Molecular gastronomy
- Sous-vide precision cooking
- Freeze-drying
- Liquid nitrogen freezing
- Vacuum sealing
- Dehydration
- Smoking with tea or spices
- Edible printing
- Using hydrocolloids
- Cryo-blanching