Cookery techniques

Cookery techniques are methods used to prepare and transform ingredients into appealing dishes. They include basic processes like boiling, which involves cooking food in hot water; roasting and baking, which use dry heat in an oven; frying, where food is cooked in hot oil; steaming, which uses vapor for gentle cooking; and sautéing, which involves quickly cooking small pieces in a small amount of fat. Each technique affects the texture, flavor, and appearance of food differently, allowing chefs to create a variety of dishes by selecting appropriate methods based on ingredients and desired results.