Cooking is the process of using heat to prepare foods for consumption. Frying is cooking in hot oil, sautéing is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc
. Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. While cooking if heating is used, this can soften the food and disinfect depending on temperature, cooking time, and technique used.
Cooking is the process of using heat to prepare foods for consumption. Many common cooking methods involve the use of oil. Frying is cooking in hot oil, sautéing is cooking in a small amount of oil, stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok, deep frying is completely submerging the food in large amounts of fat, etc
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Poaching is cooking food in liquid below the boiling point, while steaming is cooking food that has been placed above boiling water. Another form called broiling means to cook by direct exposure to heat, while barbecue refers to cooking marinated food by grilling.
It can involve a family dinner, a meal with friends, or form part of a ceremony or celebration, such as a wedding or holiday. More and more people study cooking in schools, watch how-to programs on television and read specialty magazines and cookbooks.
Cooking is the act of preparing food for consumption. Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, religious and cultural considerations that impact upon it. Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing its flavor, texture, appearance, or nutritional properties. There is archaeological evidence of cooked foodstuffs (both animal and vegetable) in human settlements dating from the earliest known use of fire.
While cooking if heating is used, this can soften the food and disinfect depending on temperature, cooking time, and technique used. 4 to 60 ° C (41 to 140 ° F) is the “danger zone” in which many food spoilage bacteria thrive, and which must be avoided for safe handling of dairy, meat and poultry products. Refrigeration and freezing do not kill
