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1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
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Pan Frying or Stir-frying
Bouillon
Carpaccio
Drying and Freeze-drying
Fermenting
Emulsions
Deep-frying
Jelly
Grilling
Ice cream
Granita and Ice Cubes
Injecting
Caviar
Cooking in Water or Broth
Confit
Liqueurs
Marmalades, Jams and Chutneys
Mousse
Breading
Pasta
Brining or salting
Powders
Blinis and Crêpes
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24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
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Piquage
Purée
Grating
Crudités
Risotto
Smoking
Roasting
Sabayon
Juice
Sauces
Espuma (Foam)
Stoemp
Steaming
Stewing
Syrup
Pies and Cakes
Tartare
Tempura
Vinaigrette
Warm Salads
Pickling
Soup
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