METHODS OF PREPARATION 1
METHODS OF PREPARATION 2
METHODS OF PREPARATION 3
METHODS OF PREPARATION 4
METHODS OF PREPARATION 5
100
at bage
What is to bake?
100
at farsere
What is to stuff?
100
at hakke grøntsager
What is to chop?
100
at panere
What is to coat (in breadcrumbs)?
100
at skære i brunoise
What is to dice?
200
at blanchere
What is to blanch?
200
at finthakke kød
What is to mince?
200
at koge
What is to cook/boil?
200
at piske
What is to beat/whisk?
200
at sylte
What is to pickle
300
at braisere
What is to braise?
300
AT FRITURESTEGE
What is to deep fry?
300
at krydre
What is tp spice/season?
300
at rive
What is to grate?
400
at rune
What is to brown?
400
at glasere med glasur
What is to ice/frost?
400
at marinere
What is to marinate?
400
AT SAUTERE
What is to sauté?
400
at tranchere
What is to carve?
500
at dampe
What is to steam?
500
at grille
What is to grill?
500
at ovnstege
What is to roast?
500
at skære i strimler
What is to shred?
500
at tilsætte
What is to add?
M
e
n
u