- Outline of food preparation
The following outline is provided as an overview of and topical guide to food preparation:
Food preparation – preparing foodstuffs for eating, which generally requires the selection, measurement and combining of ingredients in an ordered procedure to achieve a desired result. It includes but is not limited to cooking.
- 1 Essence of food preparation
- 2 Food preparation techniques
- 3 History of food preparation
- 4 International cuisine
- 5 General ingredients
- 6 General food preparation concepts
- 7 See also
- 8 References
- 9 External links
Essence of food preparation
- Chef – a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
- Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.
- Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade.
Food preparation techniques
- Baking Blind –
Boiling – the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.
- Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.c
- Braising – combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
- Coddling – food is heated in water kept just below the boiling point.
- Infusion –
- Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.
- Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water, but higher than poaching temperature.
- Poaching – process of gently simmering food in liquid, generally milk, stock or wine.
- Steaming – boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food.
- Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.
- Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water.
- Stewing – food is cooked in liquid and served in the resultant gravy.
- Vacuum flask cooking –
Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
- Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan.
- Hot salt frying –
- Hot sand frying –
- Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking.
- Pressure frying –
- Sautéing –
- Stir frying –
Microwave oven – type of oven that heats foods quickly and efficiently using microwaves, but, unlike conventional ovens, does not brown or bake food. This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to add these additional effects.
Roasting – cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement.
- Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.
- Grilling – applying dry heat to the surface of food, by cooking it on a grill, a grill pan, or griddle.
- Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven.
- Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
- Brining –
- Ceviche –
- Drying –
- Fermentation –
- Marinating –
- Pickling –
- Salting –
- Seasoning –
- Smoking –
- Souring –
- Sprouting –
- Sugaring –
- Basting –
- Kneading –
- Milling –
- Mixing –
- Blending –
History of food preparation
A sample of some cuisines around the world:
- Argentinian cuisine –
- Cajun cuisine –
- Chinese cuisine –
- Eastern European cuisine –
- English cuisine –
- French cuisine –
- Italian cuisine –
- Indian cuisine –
- Japanese cuisine –
- Mediterranean cuisine –
- Mexican cuisine –
- Vietnamese cuisine –
- Cooking fats and oils
- Eggs –
- Legumes –
- Mushrooms –
- Champignon –
General food preparation concepts
- Cookbook –
- Cooking oil –
- Cooking weights and measures (includes conversions and equivalences common in cooking)
- Cooker or stove –
- Cuisine –
- Cutting board –
- Eating –
- Flavor –
- Food –
- Food and cooking hygiene –
- Foodborne illness –
- Food preservation –
- International food terms (useful when reading about food and recipes from different countries)
- Maillard reaction –
- Oven –
- Recipe –
- Restaurant –
- Staple food – a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs".
- Culinary profession
- Food writing
- Junk food
- List of cocktails
- List of food preparation utensils
- List of soups
- Natural food
- Organic food
- Whole food
- ^ Simmer definition from About.com - Culinary arts. Retrieved May 2009.
- ^ Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75
- ^ United Nations Food and Agriculture Organization: Agriculture and Consumer Protection. "Dimensions of Need - Staple foods: What do people eat?". http://www.fao.org/docrep/u8480e/u8480e07.htm. Retrieved 2010-10-15.
- General reference
- Culture and the arts
- Geography and places
- Health and fitness
- History and events
- Mathematics and logic
- Natural and physical sciences
- People and self
- Philosophy and thinking
- Religion and belief systems
- Society and social sciences
- Technology and applied sciences
Wikimedia Foundation. 2010.
Look at other dictionaries:
List of food preparation utensils — This is a list of food preparation utensils, some of which are known as kitchenware. These are not the same as appliances which include such things as toasters, toaster ovens, food processors, and other food preparation apparatuses that are… … Wikipedia
Food — For other uses, see Food (disambiguation). Part of a series on … Wikipedia
Outline of cuisines — Silesian bread buns with caraway seeds The following outline is provided as an overview of and topical guide to cuisines: Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named… … Wikipedia
Outline of science — The following outline is provided as an overview of and topical guide to science: Science – in the broadest sense refers to any system of objective knowledge. In a more restricted sense, science refers to a system of acquiring knowledge based on… … Wikipedia
Outline of forestry — See also: Index of forestry articles The following outline is provided as an overview of and guide to forestry: Forestry – the art and science of managing forests, tree plantations, and related natural resources. Forest ecosystems have come to be … Wikipedia
Outline of organic chemistry — Organic chemistry is a subdiscipline within chemistry involving the scientific study of the structure, properties, composition, reactions, and preparation (by synthesis or by other means) of carbon based compounds, hydrocarbons, and their… … Wikipedia
Dip (food) — A fondue bourguignonne. A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor and/or texture to a food, such as pita bread, dumplings, crackers, cut up raw vegetables, seafood, cubed pieces of meat and… … Wikipedia
Topic outline of cooking — Cooking is an act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of… … Wikipedia
Cuisine — See also: Global cuisines, Outline of cuisines, and Regional cuisine Contents 1 History 2 Global and regional cuisines … Wikipedia
Cooking — This article is about the preparation of food by heating. For food preparation generally, see Food preparation. Modern fruit salad and a Russian cigarette pastry stuffed with cottage cheese Cooking is the process of preparing food by use of heat … Wikipedia