Roasted Chicken by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
China is a country containing multitudinous cooking techniques, which is a byproduct of the diverse culinary demands of the Chinese people, as well as a great focus on the balanced integration of color, aroma, flavor, conception, shape, and nutrition. The wonderment of cooking is not only in these flavorful dishes but in the process.
Stir-fry by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Stir frying
Ingredients are fried with a small amount of oil over high heat until fully cooked. This technique is suitable for all kinds of ingredients.
Quick-fry over high heat by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
High-heat stir frying
The ingredients are flash fried in boiling oil, cooking them nearly instantaneously. Due to the short cooking time, this technique is well-suited to tender, boneless, and fresh meats.
Saute (with starch coated) by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Pre-frying and seasoning
A pre-prepared sauce is poured over ingredients which have already been fried. Alternatively, the ingredients and sauce can both be put into the pot simultaneously and quickly stir-fried.
Deep-fry by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Deep frying
Ingredients are deep fried in a large amount of scalding oil until cooked. This method can be used for whole poultry (such as chicken and duck), as well as smaller ingredients.
Cook by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Poaching
A sauce is poured over ingredients that are currently being cooked. The searing temperature causes most of the sauce to evaporate, but not before it seeps deep into the ingredients. The ingredients are usually cut into small pieces or blocks in advance.
Fry by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Pan frying
A small amount of oil is poured into a heated pan, after which the ingredients are placed evenly in the pan and heated until golden. The ingredients can be raw or cooked, and sometimes it is necessary to starch, coat, or powder the ingredients in advance.
Pan-fry by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Pan roasting
The ingredients are either molded into shape or mixed together, coated, and stuck to the bottom of the pan to roast until golden brown.
Heat by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Braising
Ingredients are cooked as the dish dictates, then soaked in soup or water and seasoned with condiments. Some soup is brought to a boil, after which the ingredients are added and the heat turned up in order to thicken the sauce.
Simmer by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Simmering
Ingredients are cooked as the dish dictates, after which soup, water, and/or condiments are added. The key difference between simmering and braising lies in the final step, which involves covering the pot and simmering the ingredients at medium or low heat for a long time until cooked all the way through.
Stew by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Stewing
The ingredients are soaked in soup and seasoned with condiments. Once the soup is brought to a boil, the heat is turned down and left to stew until the ingredients are properly cooked.
Steam by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Steaming
The ingredients are heated using the steam from boiling water until they are cooked. The ingredients are not in direct contact with any boiling water, allowing them to retain most of their nutrients.
Blanch by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Quick boiling
Pre-cut ingredients are immersed in boiling water to cook them quickly. This is a common technique used to make soup.
Boil by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Boiling
Ingredients are soaked in soup or water. Once the soup is brought to a boil, the heat is turned down and everything is left to stew until cooked all the way through. This is one of the most widely used cooking methods.
Braise by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Multi-ingredient braising
All ingredients are mixed together and braised under high heat until thoroughly cooked. Starch is sometimes introduced as a thickening agent for the sauce.
Oil fry by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Scorching and stir-frying
Pre-cut ingredients are blanched in water or oil, then fished out and seasoned with Sichuan peppercorn oil, Sichuan peppercorn powder, liquor, mustard, or black pepper.
Marinate by SHAANXI TOURISM CUISINE PROFESSIONAL COLLEGEWorld Federation of Chinese Catering Industry
Marinating
Salt and other seasoning are evenly smeared over the ingredients, which are then set aside to marinate.
Stir and mix by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Stirring
The ingredients are cut into pieces and mixed with the optimal seasoning that best compliments their flavor. Ingredients can be seasoned by stirring, while meat must be cooked beforehand.
Roast by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Roasting
The ingredients are roasted or seared using a variety of potential heat sources until cooked properly.
Four dishes of stewed dishesWorld Federation of Chinese Catering Industry
Simmering in spiced broth
The ingredients are simmered in a spiced broth until they are ready to be eaten.
Freeze by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Freezing
This cooking process utilizes the principles behind colloidal cooling and solidification processes. It is quite particular and is mostly used for cold dishes, desserts, and snacks.
Caramelize by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Candy coating
Fried ingredients are soaked in heated sugar syrup until they are evenly coated. This method is commonly used for dishes that involve peeled and pitted fresh fruits, dried fruits, and root vegetables.
Honey-Stew by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Simmering with sugar or honey
Also known as broiling with sugar or honey. The ingredients are simmered in water and sugar, rock candy or honey until the sauce thickens.
Smoke by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Smoking
The ingredients are cooked as the dish dictates, then put into containers and smoked.
Roll by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Rolling
Dough is rolled out and stuffed into cylinders or other different shapes. This is one of many methods used to make pastries.
Lightly stir fry by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Moist stir frying
Ingredients are cut into slices or shreds, then coated in starch and fried in scalding oil until cooked. Starch is used to protect the ingredients by keeping them from direct contact with the searing oil. This prevents any moisture from evaporating and ensures that whatever is being cooked will remain tender and juicy.
Bake by World Federation Of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Broiling
The ingredients are heated in airtight containers, and cooked until they have dried out.
Wanton Stuffed with Shepperd’s PurseWorld Federation of Chinese Catering Industry
Modern advances in the culinary world have produced a plethora of refinements to pre-existing techniques and seen the invention of entirely new methods. The diversification of ingredients and an increasingly intensive reflection on cuisine have resulted in a myriad of variegated and unique cooking methods that are sure to be passed on in the future.
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