Notice: Trying to access array offset on value of type null in /srv/pobeda.altspu.ru/wp-content/plugins/wp-recall/functions/frontend.php on line 698
Food preparation is an art form and applied science that covers but is not limited to cooking. 1. What exactly is food preparation?
1. What do you mean by food preparation? It is an artistic pursuit. Culinary art — art of preparing and cooking foods. It includes the types of ingredients required and the proper cooking of the ingredients to prepare the food item to be prepared. A chef is a professional cook who cooks food for others. Although the term has come to refer to anyone who cooks to earn a living, in the past it is a highly skilled professional who is skilled in the various aspects of cooking. Cooking is the process of making food for consumption. Cooking can be achieved with various tools, methods and combinations of ingredients to increase the flavor or the digestibility of food. It typically involves the choice, measurement and mixing of ingredients in a planned procedure to produce the desired outcome. Cuisine is a specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the place or area that it is situated in. Baking is the method of prolonged cooking of food through dry heat that is acted upon by convection. It’s typically done using an oven. However, it can also be done with hot ashes or hot stones. Appliances like Rotimatic also allow automatic baking. Blind-baking is baking pastry prior to adding a filling. Boiling — the rapid vaporization of a liquid. It happens when the liquid is heated to the point of boiling, which is the temperature at which the pressure of vapor of the liquid is the same as the pressure applied to the liquid by the pressure from the environment. Blanching — cooking technique which can be used to cook food items, such as vegetable or fruit is submerged in boiling water, then removed in a very short, timed interval, before being dipped into iced-water or set under cold running water (shocked) to halt the cooking process. Braising — combination cooking method that uses dry and moist heat. Typically, the food is first seared at a high temperature and later cooked in a covered vessel with varying amounts of liquid. This gives an enticing flavor. Coddling refers to the process of cooking food prepared in water that has been kept at a lower temperature than the point of boiling. Infusion involves infusing plant matter like tea leaves, fruits or even tea in water to impart flavor. Pressure cooking — cooking in an enclosed vessel that will not allow air or liquids to escape below an established pressure. This lets the liquid inside the pot to reach greater temperatures prior to reaching a boil. Poaching is the process of cooking food built in gas grill reviews webtreasure hunter liquids, such as milk, stock, or wine. Double steaming — Chinese cooking technique in which food is covered in water before being placed in the jar covered in ceramic and the jar is then steam-cooked for a period of time. Grilling is a type of cooking that requires dry heat applied to the food’s surface, generally from above or beneath. Barbecuing — cooking method that involves cooking poultry, meat and, occasionally, fish using the hot smoke of a burning fire, smoking wood or hot charcoal. Frying — cooking food in oil or other fats, a technique that originated in the ancient Egypt about 2500 BC. Deep-frying refers to the process of cooking food immersed in hot oil or fat. This is typically done with a deep fryer , or chip pan. Pan frying — cooking food in a skillet using a small amount of cooking oil or fat, as a heat transfer agent and to keep the food from sticking. Microwave oven : This oven is able to heat food quickly and efficiently using microwaves. In contrast to conventional ovens, a microwave oven is not able to brown bread or bake food. This makes microwave ovens unsuitable for cooking certain foods and inefficient for creating certain effects in the kitchen. Other kinds of heat sources can be added to microwave ovens and microwave containers to create these extra effects. Roasting — cooking method that makes use of dry heat whether from an open flame, oven, or another heat source. Some believe that roasting will increase the flavor of food by caramelizing or Maillard cooking the surface. Grilling is the process of applying heat to the surface of food, by cooking it on a grill, a barbecue pan, or griddle. Rotisserie: meat is skewered onto the pit. It’s a solid, long rod that supports food while cooking it in an open fire pit, campfire or in an oven. Searing is a technique that can be used for grilling, baking and braising as along with sauteing, roasting or sauteing and other cooking techniques. It involves the cooking of food until it forms the caramelized crust. Smoking is the process of flavoring, cooking, or conserving food by exposing it smoke of burning or smoldering plant materials usually wood. Although hot smoking is able to cook and flavor food, cold smoking does not impart any flavor to the food. Grating: Using grated graters to make mash of vegetable. A staple food is a food «consisting of a significant portion of the diet, and giving a lot of nutrients and energy.» Tannahill, Reay. (1995). The History of Food. Three Rivers Press. 3. United Nations Food and Agriculture Organization: Agriculture and Consumer Protection.