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Food preparation — art form and applied science that includes but isn’t only limited to cooking. 1 What is food preparation? 1 What do you mean by food preparation? Art — an art, one of the arts and is a creative activity or discipline. Culinary art — art of preparing and cooking foods. Includes types of ingredients needed as well as the correct cooking of the ingredients to prepare the food item that is being cooked. A chef is a professional chef who prepares food for others. While over time, the term has evolved to refer to anyone who cooks to earn a living, in the past it refers to an expert who can master the various aspects of cooking. Cooking is the process of making food items for consumption. Cooking can be accomplished using a variety of methods, tools and mixtures of ingredients to enhance the taste or digestibility of food. To achieve the desired results, it’s necessary to do careful selection, measurement, and blending of ingredients. Cuisine is a specific set of cooking traditions and practices, char broil side burner frequently associated with a particular culture. It is often named after the region or the place in which its culture is rooted. Baking is the art of prolonged cooking of food by dry heat acting by convection, normally using an oven. However, it is also possible to cook on hot ashes or hot stones. Baking can be automated using equipment such as the Rotimatic. Blind baking occurs the baking of pastry without adding filling. Boiling is the rapid boiling or vaporization of liquids. This is when the liquid is heated to the point of boiling. The temperature at where the liquid’s vapor pressure is the same as that of the pressure around it. Blanching — cooking technique which is a food item, typically a fruit or vegetable is submerged in boiling water, then removed after a brief, timed interval, and then plunged into iced or cooled water or placed under cold running water (shocked) to halt the cooking process. Braising — combination cooking method using both moist and dry temperatures. Typically, food is first seared at a high temp, then cooked in a covered pot that has a different amount of liquid, resulting in a particular flavour. Coddling refers to the process of cooking food cooked in water that has been kept at a lower temperature than the boiling point. Infusion — the process of soaking plant matter, like fruits or tea leaves, in a liquid, such as water or alcohol, so as to enhance the flavor of the liquid. Pressure cooking — cooking in an enclosed vessel that will not allow the air or the liquids to escape under a preset pressure, which permits the liquid in the pot to heat up to greater temperatures prior to reaching a boil. Poaching is the process of cooking food in liquids, like stock, milk or wine. Double steaming is a Chinese cooking technique where food items are covered in water, then placed in the jar covered in ceramic and the jar is then steamed for several hours. Grilling — a form of cooking, which requires heating the surface of food typically from below or above. Barbecuing — cooking method that involves cooking meat, poultry and, occasionally, fish using the heat and the hot smoke of a burning fire, smoking wood, or hot coals of charcoal. Frying — cooking food in oil or other fats it is a technique that began in ancient Egypt around 2500 BC. Deep-frying refers to the process of cooking food submerged in hot oil, or fat. This is normally done using a deep fryer , or chip pan. Pan frying — cooking food in a skillet using a small amount cooking oil or fat as an agent to transfer heat and to keep the food from sticking. Microwave oven is a type of oven that can heat food quickly and efficiently by using microwaves. However, a microwave oven doesn’t bake bread or brown it as traditional ovens. They are therefore not suitable for cooking certain foods and inefficient for creating certain effects in the kitchen. Different types of heat sources can be added to microwave ovens and microwave containers to add these additional effects. Roasting — cooking method that uses dry heat, regardless of whether it is an open flame oven, or another heat source. A few people think that roasting is a way to improve the flavor of food by caramelizing or Maillard cooking the surface. Grilling — applying dry heat to the surface of food, by cooking it on a grill, grilding pan or grill. Rotisserie — meat is skewered over the grill or spit. It’s a rod that is long and solid that is used to hold food when cooking it in the fire pit or campfire or in an oven. Searing is a technique which can be utilized for grilling, baking and braising as along with roasting, sauteingand sauteing as well as other cooking techniques. It involves the cooking of food until it forms the caramelized crust. Smoking — the method of flavoring, cooking, or preservation of food through exposure to smoke from burning or smoldering plant material, most often wood. Although hot smoking is able to make food more flavorful and cook it Smoking in cold temperatures does not add flavor to the food. Grating: Using a grater for mash vegetable. A basic food is one «consisting of a significant portion of the diet and offering a substantial amount of energy and nutrients.» Tannahill, Reay. (1995). History of Food. Three Rivers Press. 3. United Nations Food and Agriculture Organization: Agriculture and Consumer Protection.