Preparation and Flavor Development Techniques

Knife work, mise en place and the chemical reactions cooks use to build flavor and structure before or alongside cooking a dish, rather than a technique that itself cooks or preserves a food. Belongs here: Julienne, Mise en Place, Proofing, Caramelization, Deglazing. Does not belong here: a technique whose main purpose is applying heat to cook food through, grouped under a cooking-method subcategory, or a technique whose main purpose is extending shelf life, grouped under food preservation and curing techniques.