The skills system

Skills

1

Prep

measure weigh season peel zest store sharpen rest

2

Blade

slice chop dice mince julienne grate score truss

3

Dry Heat

saute sear fry roast bake broil grill barbecue char toast sweat

4

Wet Heat

boil simmer poach steam blanch braise stew pressure-cook sous-vide

5

Transform

mix whisk fold knead proof emulsify reduce deglaze caramelize glaze temper infuse clarify mash marinate

6

Preserve

brine cure pickle ferment smoke can dehydrate