Index of Methods and Preparations Raw Physical Alteration Chemical Alteration Heat/Cooked Alteration ↓ ↓ ↓ ↓ "Carpaccio" Manual Cooking/Preserving Conduction/Direct Heat Purée ↓ ↓ ↓ Salad Agitation Acid/Alkaline Treatment Dry/Inclusion of Fat Coulis Compress Brine ↓ Gelification Extrude Cure Confit "Powderize" Grate Pickle Fry Grind Smoke Sauté Inject Cold/Frozen Alteration Purée Aeration Wet ↓ Shave ↓ ↓ Freezing Shred Chemical Leaveners Boil Slice Chemical Whipping Aids Braise Temperature Smash Yeasts/Microbial Leaveners Poach ↓ Stretch Reduction Granité Stuff Gelification Steam Ice Cream Wrap ↓ ↓ Sorbet Agar Agar, Alginates Infusion Extraction Gelatin, Animal Protein Pressure-Cooking Texture ↓ Gums Sous Vide ↓ Dehydration Starch Cellulose Destruction Dessicate ↓ Inclusion of Sugar Distillation Clarification ↓ "Chemical" Freezing Juicing Caramelize ↓ Microbial Confit Liquid Nitrogen Mechanical Aeration ↓ ↓ Culture Convection N²O and CO² Fermentation ↓ Injection ↓ Grill Meringue Gas/Alcohol By-Products Roast Ice Cream Bake Sorbet Enzymatic Toast/Broil Whipping ↓ Char Bonding Coalescence Cellular Breakdown ↓ Coagulation Radiation Emulsion Germination/Sprouting Infusion Oxydation ↓ Water Content Malt ↓ Hydration Dehydration ↓ Simple Dehydration Dessication Spray and Freeze Drying Michael Laiskonis Workbook www.mlaiskonis.com

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Smash Yeasts/Microbial Leaveners Poach N²O and CO² Fermentation Distillation Clarification Cooking/Preserving Conduction/Direct Heat Simple Dehydration Dessication Spray and Freeze Drying Michael Laiskonis Workbook www.mlaiskonis.com Manual Mechanical Aeration Gelatin, Animal Protein Pressure-Cooking Cold/Frozen Alteration Enzymatic Temperature "Chemical" Freezing Convection Water Content Coalescence Microbial Radiation Dry/Inclusion of Fat Inclusion of Sugar Freezing Texture Extraction Malt

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Index of Methods and Preparations

Raw Physical Alteration Chemical Alteration Heat/Cooked Alteration↓ ↓ ↓ ↓

"Carpaccio" Manual Cooking/Preserving Conduction/Direct HeatPurée ↓ ↓ ↓Salad Agitation Acid/Alkaline Treatment Dry/Inclusion of FatCoulis Compress Brine ↓

Gelification Extrude Cure Confit"Powderize" Grate Pickle Fry

Grind Smoke SautéInject

Cold/Frozen Alteration Purée Aeration Wet↓ Shave ↓ ↓

Freezing Shred Chemical Leaveners BoilSlice Chemical Whipping Aids Braise

Temperature Smash Yeasts/Microbial Leaveners Poach↓ Stretch Reduction

Granité Stuff Gelification SteamIce Cream Wrap ↓ ↓

Sorbet Agar Agar, Alginates InfusionExtraction Gelatin, Animal Protein Pressure-Cooking

Texture ↓ Gums Sous Vide↓ Dehydration Starch

Cellulose Destruction Dessicate ↓ Inclusion of SugarDistillation Clarification ↓

"Chemical" Freezing Juicing Caramelize↓ Microbial Confit

Liquid Nitrogen Mechanical Aeration ↓↓ Culture Convection

N²O and CO² Fermentation ↓Injection ↓ GrillMeringue Gas/Alcohol By-Products RoastIce Cream Bake