Cooking and Baking Techniques Cheatsheet

Basic Cooking Methods

Dry Heat Methods

Roasting	Cooking food in an oven with dry heat, typically for larger items like meats and vegetables. Tips: Use a roasting rack for even cooking; baste occasionally with pan juices.
Baking	Similar to roasting but often used for items like bread, cakes, and pastries. Tips: Preheat oven thoroughly; use accurate measurements for ingredients.
Grilling	Cooking food over direct heat from a grill, often imparting a smoky flavor. Tips: Preheat grill; oil grates to prevent sticking; control heat to avoid burning.
Sautéing	Cooking food quickly in a small amount of fat over relatively high heat. Tips: Use a pan large enough to avoid overcrowding; keep ingredients moving for even cooking.
Stir-Frying	Similar to sautéing but typically done in a wok over high heat with constant stirring. Tips: Prepare ingredients ahead of time; add ingredients in order of cooking time.
Broiling	Cooking food under direct, intense heat from an oven broiler. Tips: Watch food closely to prevent burning; use broiler-safe cookware.

Moist Heat Methods

Boiling	Cooking food in water or another liquid that has reached its highest possible temperature. Tips: Use enough liquid to cover food; add salt to boiling water to enhance flavor.
Simmering	Cooking food gently in liquid just below the boiling point. Tips: Use for tenderizing tough cuts of meat; maintain a consistent, gentle heat.
Steaming	Cooking food using steam from boiling water, preserving nutrients and moisture. Tips: Use a steamer basket or insert; ensure water doesn’t touch the food.
Poaching	Cooking delicate foods in a liquid at a low temperature, often used for eggs and fish. Tips: Use a shallow pan; add vinegar to help eggs hold their shape.
Braising	Combination of browning food in fat then simmering in liquid for an extended period. Tips: Use for tougher cuts of meat; allows for deep flavor development.

Baking Essentials

Measuring Techniques

Dry Ingredients	Use dry measuring cups; spoon ingredients in lightly, then level off with a straight edge. Examples: Flour, sugar, baking powder.
Liquid Ingredients	Use liquid measuring cups; place on a flat surface and check at eye level. Examples: Water, milk, oil.
Fats (Solid)	Pack firmly into dry measuring cups, or use the water displacement method. Examples: Butter, shortening.

Mixing Methods

Creaming Method	Cream together fat and sugar until light and fluffy, then add eggs and dry ingredients. Best for: Cakes, cookies.
Rubbing Method	Rub fat into dry ingredients until it resembles coarse crumbs, then add liquid. Best for: Scones, biscuits.
Foaming Method	Whip eggs and sugar to incorporate air, then gently fold in dry ingredients. Best for: Sponge cakes, meringues.
One-Bowl Method	Combine all ingredients in one bowl, following the order specified in the recipe. Best for: Quick breads, muffins.

Leavening Agents

Baking Soda	Requires an acid to activate (e.g., buttermilk, vinegar). Function: Creates carbon dioxide for leavening.
Baking Powder	Contains both an acid and a base, so it only needs moisture to activate. Function: Creates carbon dioxide for leavening.
Yeast	A living organism that consumes sugar and produces carbon dioxide. Function: Leavens bread and other baked goods.

Knife Skills

Basic Cuts

Dice	Cutting food into uniform cubes. Uses: Soups, stews, sauces.
Mince	Cutting food into very small pieces. Uses: Garlic, herbs, ginger.
Chop	Cutting food into irregularly shaped pieces. Uses: Vegetables, nuts, chocolate.
Julienne	Cutting food into long, thin matchstick-like strips. Uses: Salads, stir-fries, garnishes.
Brunoise	Cutting food into very small dice (1/8 inch cubes), often from julienned vegetables. Uses: Garnishes, sauces.

Knife Handling Techniques

The Grip: Hold the knife with a firm grip, curling your fingers around the handle. Pinch the blade with your thumb and forefinger for better control.

The Guide Hand: Curl your fingers inward to protect them, and use your knuckles as a guide for the knife blade.

The Rocking Motion: Keep the tip of the knife on the cutting board and use a rocking motion to slice through food.

Maintaining the Knife: Keep your knives sharp by honing them regularly with a steel. Have knives professionally sharpened as needed.

Knife Safety

Always cut away from yourself and others.

Use a stable cutting board.

Keep your knives clean and dry.

Never try to catch a falling knife.

Store knives properly in a knife block or sheath.

Sauce Making

Mother Sauces

Béchamel	A white sauce made from milk thickened with a white roux (butter and flour). Uses: Cream sauces, gratins.
Velouté	A light sauce made from a light stock (chicken, veal, or fish) thickened with a blond roux. Uses: Base for other sauces, soups.
Espagnole	A brown sauce made from brown stock, mirepoix, and tomatoes, thickened with a brown roux. Uses: Base for rich meat sauces.
Sauce Tomate	A tomato sauce made from tomatoes, vegetables, and seasonings. Uses: Pasta sauces, stews.
Hollandaise	An emulsified sauce made from egg yolks, melted butter, and lemon juice. Uses: Eggs Benedict, vegetables.

Emulsification Techniques

Temporary Emulsion: Two liquids that do not stay mixed for long, such as oil and vinegar in vinaigrette.
Technique: Whisk vigorously before serving.

Permanent Emulsion: Two liquids that stay mixed, such as mayonnaise (oil and egg yolks).
Technique: Incorporate one liquid slowly into the other while whisking constantly. Lecithin in the egg yolks acts as an emulsifier.

Breaking Emulsion: When an emulsion separates due to improper technique, temperature, or ingredient ratios. Can sometimes be fixed by adding a small amount of a stabilizing agent (e.g., mustard in vinaigrette) or starting the emulsion again from scratch.

Roux Preparation

White Roux	Cooked briefly to retain a pale color, used for béchamel sauce. Ratio: Equal parts butter and flour.
Blond Roux	Cooked slightly longer until it turns a light golden color, used for velouté sauce. Ratio: Equal parts butter and flour.
Brown Roux	Cooked until it turns a rich brown color, used for espagnole sauce. Ratio: Equal parts butter and flour.

Catalog / Cooking and Baking Techniques Cheatsheet

Cooking and Baking Techniques Cheatsheet

Cooking and Baking Techniques Cheatsheet

Basic Cooking Methods

Dry Heat Methods

Moist Heat Methods

Baking Essentials

Measuring Techniques

Mixing Methods

Leavening Agents

Knife Skills

Basic Cuts

Knife Handling Techniques

Knife Safety

Sauce Making

Mother Sauces

Emulsification Techniques

Roux Preparation