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[MoonMan]

This isn't a super-important aspect of the game, but I think it would be a good idea to add something like a [COOKED_TEXT:] tag to cookable items so you don't end up with roasts made of finely minced cave wheat flour and exceptionally minced strawberry wine. You could have "chopped" instead of "minced" vegetables, "sifted" sugar, "kneaded" flour and that sort of thing.

[ivegotgoodabs]

Not much, but yeah. This would be a good thing.

[Draco18s]

It's coming.  When Toady added it he only added "minced" because that was the only term he knew (at the time).

[Neonivek]

I am sure there is a site full of every cooking techique/word in existance ill see if I can find it... actually there was these awful educational posters that listed obscure cooking works... like Poach...

Braze
Broil
Steam
Zest
Cure
Marinade
Carmilise
smoke
Poach
Powder
Dehydrate
Pickle
Puree
Deepfry
salt
glaze
frikacy (Wow I really can't spell many of these)
Frapee
ferment
seperate
fold
dice
marble
stuff

Edit addition: I found one, but it isn't extensive enough... though it does include many I missed

[Granite26]

ferment ftw

[Neoskel]

ferment ftw

Yum, large rat meat booze. 

[Nesoo]

sliced
julienned
blanched
fried (yeah, deep fried was there, but there is a difference )
sautéed
seared
grilled
browned
mashed
smashed (I've seen this one used to describe potatoes that I'd described as "mashed", so I'm not sure that there's a difference)
ground
boiled

Yes, I watch way too much Food Network... why do you ask?

And I still think I'm forgetting a few that I know...

Braze
Carmilise
frikacy (Wow I really can't spell many of these)
Frapee
seperate

braise (unless you're going to make the food look like brass... which dwarves just might do, so I think braze is a keeper )
caramelize
fricassee
frappé
separate (a very common misspelling... Firefox catches me doing that one all the time)

[Neonivek]

I think I have some more... I try to keep the Verbs

Grate
Whisk
Garnish (Technically may not count)
Tenderise (Probably my favorite)
beat
strain
burn (Yeah they do this on purpose sometimes)
melt
slow cook
slow roast
Spit
bread
churn
spoil
rot (Yeah they do this on purpose sometimes)
chill
baste
char
prechew (For those low quality meals)
predigest

[Areyar]

nobody dices their ingredients anymore

parbroil

i like skillfuly 'seazoned'

How about adding difficulty qualifiers to these techniques?
Is it possible to use some only when a skilled cook has done the preparation?

noob cook: only minces and bashes, maybe boils some stuff
legendary: expertly jullienes the bitterroot and gently seared the elk meat steak and complements it with a perfect purring parfait

brewing: coffee! I can't get through the working day without it. I'm actually human BTW, not really a dwarf afterall.

[Nesoo]

Ugh, yeah, I forgot a few alright... like half of Neonivek's 2^nd list 

I am now convinced that there's no difference between mashed and smashed. I saw 2 frozen potatoes in the grocery store today, made by different companies, that were otherwise identical. One was described as smashed, the other as mashed. Given that smashed is the one I hear all those fancy pants chefs use on their cooking shows, that's the one I'd use in game.

Personally, I shall continue to call them mashed potatoes

[Strangething]

I like MoonMan's idea.

Sliced horse meat,
marinated in dwarven rum,
breaded in cave wheat flour,
fried in cat tallow,
spiced with quarry bush leaves,
topped with cow cheese sauce,
garnished with prickle berries,
and so on. I don't know how to show skill mods on each one, though.

Also, I think DF needs bread. A one-ingredient meal, made from flour.

(Now I'm hungry. )

[Chrispy]

Now, what needs to be done is to group the kind of preparation into quality groups, and get rid of the word expressly mentioning how good the food is.  Aka, get 'burnt cow' and 'sautéed cow' instead of 'regularly prepared burnt cow' and 'exceptionally prepared sautéed cow'.

[Davion]

Eventually someone could come out with a real cook book based on Dwarf Fortress food, and it'd come with a free breathalyzer, to check and make sure you're doing it right.

[Awayfarer]

Ugh, yeah, I forgot a few alright... like half of Neonivek's 2^nd list 

I am now convinced that there's no difference between mashed and smashed. I saw 2 frozen potatoes in the grocery store today, made by different companies, that were otherwise identical. One was described as smashed, the other as mashed. Given that smashed is the one I hear all those fancy pants chefs use on their cooking shows, that's the one I'd use in game.

Personally, I shall continue to call them mashed potatoes

Definitely no difference. Some restaurants just like to get cute with what they name their food.

In any event I do heartily endorse this suggestion. I'd like to tack on a bill that suggests that there be no more"one-ingredient" roasts. By this I mean that if your cook makes a plump helmet roast, at least one other ingredient must be something other than plump helmet, and preferably more than one.

[Othob Rithol]

How about adding difficulty qualifiers to these techniques?
Is it possible to use some only when a skilled cook has done the preparation?

noob cook: only minces and bashes, maybe boils some stuff
legendary: expertly jullienes the bitterroot and gently seared the elk meat steak and complements it with a perfect purring parfait

I'd like to see a varied progression of quality tags like this on all crafts, and cooking seems to be an excellent place to begin.

By the same token:

noob smith(s): This is a crudely molded bronze mace. Its handle is wrapped in tin wire. It menaces with spikes of copper (appropriate nostalgia)
legendary smith(s): This an expertly forged steel shortsword. Its handle is intricately wrapped in platinum wire. Its guard is of gold, shaped in the form of a plump helmet. There is a trilliant cut star sapphire in its pommel. On its blade is the mark of its maker, Othob Rithol, inlayed in Aluminum.

There is some wonky logic in my example of course (like needing 2 smith skills and both gem skills, and how does the metal crafter know who made it for the inlay)...but you get my idea.