precooking

Precooking is the process of cooking food partially or fully before it is later finished or served. It is used to save time, improve texture, and support safe handling by controlling initial cooking steps.

Common precooking methods include blanching (brief boiling followed by chilling in ice water to stop the cooking), parboiling, and par-frying. Some foods are precooked using controlled low-temperature or sous-vide treatments and then rapidly cooled for storage or later finishing.

Precooking is widely used in home meal preparation, batch cooking, and professional kitchens. It enables portions, faster service, and consistent quality for vegetables, grains, sauces, and proteins that require a precise finishing step.

Safety and quality considerations include rapid cooling after precooking, proper storage, and reheating to safe temperatures. Reheating should bring foods to an appropriate internal temperature while preserving texture; repeated reheating can degrade quality and safety.

Precooked components may be refrigerated or frozen for later use. The term also covers fully cooked items prepared for convenience or longer shelf life, as well as staged cooking in catering and institutional settings.