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PREPARATION METHODS (1 of 3)
 Hospitality and Catering
CHOPPING WHISKING
Cutting of vegetables and other sauce ingredients to produce hot and cold sauces. Use a sharp cooks knife on a clean preparation cutting board. Image showing chopping of herbs Action of using a ballon whisk to mix the sauce and sauce ingredients or to add oxygen to aerate a sauce such as mayonnaise or béarnaise sauce. Image showing whisking of sauce
 
BLENDING MIXING
Image of an electric blender Either mixing two or more sauces or mixing of additional ingredients to produce a sauce. Or the mixing of sauce and sauce based ingredients in a blender to produce a smooth liquidised texture. Image showing an electric food mixer Combining of ingredients to form a sauce and the action of producing the correct consistency, texture, blend and finish.
 
Chopping Whisking Blending Mixing Straining Grating Simmering