1. Chapter 1
Food Preparation and Culinary Skills
Chapter 1
Food Preparation and Culinary Skills
AT A GLANCE
By the end of this chapter, you will be able to:
• Explain the different types of cutting skills
• Demonstrate cutting skills in food
preparation
• Explain the role of key ingredients in
preparing cakes, pastries and batters
• Differentiate the methods of preparing
cakes, pastries and batters
1

2. Chapter 1
Food Preparation and Culinary Skills
Chopping
Cutting of food
into coarse and
irregular pieces
2
Different ways of cutting food
Dicing
Cutting of food into
small cube-shaped
pieces
Mincing
Cutting of food
into fine and
irregular pieces
Cutting food allows for easier cooking and eating. It
also makes dishes more interesting and attractive.
Some ways of cutting food are shown below:

3. Chapter 1
Food Preparation and Culinary Skills
Slicing
Cutting of food
into thin slices
3
Different ways of cutting food
Grating
Rubbing of food
against a grater to
cut it into many
small pieces
Shredding
Cutting of food
into long narrow
strips

4. Chapter 1
Food Preparation and Culinary Skills
The common ingredients used in cake making are:
4
Cake making
Ingredient Functions
Flour Provides structure and sets the
shape of the cake
Raising
agents
Provide gases that expand during
heating to give cakes a light and
fluffy texture
Sugar Provides tenderness, moistness,
sweetness, brown surface and
pleasant aroma
Eggs Provide moistness, flavour and
colour. Trap air into the cake mixture
to give a soft and fluffy texture
Fats Provide tenderness, moistness and a
rich flavour

5. Chapter 1
Food Preparation and Culinary Skills
• Rubbing-in is a technique where fat is
rubbed into flour
• Used to make rock cake and scones
• Cakes have crumbly and dense textures
that melt in the mouth
5
Rubbing-in method

6. Chapter 1
Food Preparation and Culinary Skills
6
Rubbing-in method
1. Sift flour and cut
cold fats into small
pieces
2. Use fingertips to rub
the fats into the flour
till the mixture
resembles fine
breadcrumbs
3. Stir in the sugar and
raising agents
4. Add in the beaten
eggs and other liquid
ingredients and mix
well
1 2
3 4

7. Chapter 1
Food Preparation and Culinary Skills
• Creaming is the process where fats and
sugar are beaten together to produce a
smooth, thick mixture with trapped air
• Used to make butter cake, banana cake
and queen cake
• Cakes have light and tender textures
7
Creaming method

8. Chapter 1
Food Preparation and Culinary Skills
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Creaming method
1. Cream fats and
sugar together until
the mixture becomes
light and creamy
2. Add in the beaten
eggs bit by bit and
mix well after each
addition
3. Sift the flour and the
baking powder
4. Fold in the flour and
baking powder gently
and mix well
1 2
3 4

9. Chapter 1
Food Preparation and Culinary Skills
• Eggs and sugar are first whisked together to
trap air
• Raising agents and fats are usually not
added
• Used to make Swiss rolls, sponge cakes and
chiffon cakes
• Cakes have light and spongy textures
9
Whisking method

10. Chapter 1
Food Preparation and Culinary Skills
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Whisking method
1. Whisk eggs and
sugar together until
the mixture is thick
and fluffy to trap air.
A well-whisked
mixture leaves a trail
when you lift up the
whisk.
2. Fold in the flour
gently and mix well.
1 2

11. Chapter 1
Food Preparation and Culinary Skills
• All of the ingredients are mixed at one go
to produce the cake mixture
• Used to make many commercial cakes
such as muffins and chocolate cakes
• Cakes have tender and fluffy textures
11
All-in-one method

12. Chapter 1
Food Preparation and Culinary Skills
12
All-in-one method
1. Place flour, fats,
sugar, eggs and
other ingredients
together in a deep
mixing bowl
2. Mix the ingredients
quickly and
thoroughly using a
wooden spoon or an
electric mixer
1 2

13. Chapter 1
Food Preparation and Culinary Skills
The common ingredients used in pastry making are:
13
Pastry making
Ingredient Functions
Flour Provides structure and sets the shape
of the pastry
Fats Provide tenderness and taste to the
pastry
Water or
milk
Combines the dry ingredients

14. Chapter 1
Food Preparation and Culinary Skills
• Made using the rubbing-in method
• Used to make tarts and pies such as fruit
tarts, egg tarts and chicken pies
• Shortcrust pastries have light and crumbly
textures
14
Shortcrust pastry

15. Chapter 1
Food Preparation and Culinary Skills
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Shortcrust pastry
1. Sift flour and cut
cold fats into small
pieces
2. Use fingertips to
rub the fats into the
flour till the mixture
resembles fine
breadcrumbs. Lift
the mixture high and
let it fall back down
to trap air
3. Add cold water to
bind the mixture and
form a dough
1 2
3

16. Chapter 1
Food Preparation and Culinary Skills
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Shortcrust pastry
4. Work the dough
into a ball and wrap
it in cling wrap
before leaving it in
the refrigerator to
rest for 15 minutes
5. Roll out the dough
and use it as pastry
crust
4
5

17. Chapter 1
Food Preparation and Culinary Skills
• Made by rolling and folding the dough
repeatedly to create multiple layers
• Used to make pastries such as mushroom
puffs, chicken puffs, apple turnovers and
chocolate puffs
• Rough puff pastries have light and flaky
textures
17
Rough puff pastry

18. Chapter 1
Food Preparation and Culinary Skills
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Rough puff pastry
1. Sift flour, stir in salt and
cut pastry margarine into
small pieces
2. Add cold water and
lemon juice all at once
and mix to form a dough
3. Roll out the dough into
a rectangle. Fold the
dough into even thirds
and seal the edges using
the rolling pin. Repeat this
step for two more times
4. Wrap the dough in
cling wrap and rest it in
the refrigerator for 15
minutes before use
1 2
3

19. Chapter 1
Food Preparation and Culinary Skills
19
Rough puff pastry
1. Sift flour, stir in salt and
cut pastry margarine into
small pieces
2. Add cold water and
lemon juice all at once
and mix to form a dough
3. Roll out the dough into
a rectangle. Fold the
dough into even thirds
and seal the edges using
the rolling pin. Repeat this
step for two more times
4. Wrap the dough in
cling wrap and rest it in
the refrigerator for 15
minutes before use
3
4

20. Chapter 1
Food Preparation and Culinary Skills
The common ingredients used in batter making are:
20
Batter making
Ingredient Functions
Flour Provides structure and sets the shape
of the batter
Eggs Provide moisture and flavour. Traps
air to give a soft texture
Water or
milk
Controls the consistency of the
different types of batter

21. Chapter 1
Food Preparation and Culinary Skills
• Usually cooked on pans or in moulds to
make a flat layer
• Used to make pancakes, waffles and
crêpes
• Thin batters can take on a light and tender
texture or a crispy texture
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Thin batter

22. Chapter 1
Food Preparation and Culinary Skills
22
Thin batter (pancake)
1. Sift flour into a
mixing bowl
2. Add beaten
eggs and half of
the milk and whisk
well
3. Pour in the
remaining milk and
whisk until the
mixture is smooth
and runny
1 2
3

23. Chapter 1
Food Preparation and Culinary Skills
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Thin batter (pancake)
4. Heat and
grease the frying
pan before
pouring in the
batter
5. Flip over the
pancake to cook
on the other side
4 5

24. Chapter 1
Food Preparation and Culinary Skills
• Mainly used for coating food such as fish,
meat and vegetables to be deep-fried
• Used in dishes such as fried chicken, onion
rings and vegetable fritters
• Thick batters have light and crispy textures
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Thick batter

25. Chapter 1
Food Preparation and Culinary Skills
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Thick batter (fried fish)
1. Sift flour into a
mixing bowl
2. Add in the
beaten eggs and
milk and whisk till
mixture is smooth
3. Dip the food item
into the batter and
coat evenly
4. Fry in hot oil until
golden brown
1 2
3 4