Outline of food preparation

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Food preparation at the Naval Air Station, Whidbey Island, Washington state US Navy 040824-N-8770A-001 Culinary Specialist Seaman Brian Morris from San Bernandino, Calif., trains Culinary Specialist Jorge Garcia from Miami, Fla., on food preparation techniques.jpg
Food preparation at the Naval Air Station, Whidbey Island, Washington state

The following outline is provided as an overview of and topical guide to the preparation of food:

Contents

Food preparation is an art form and applied science that includes techniques like cooking to make ingredients fit for consumption and/or palatable.

Essence of food preparation

The process of food preparation includes selecting the ingredients needed and correctly handling ingredients to produce the components of a meal.

General food preparation concepts

Preserved food PreservedFood1.jpg
Preserved food

Cooking techniques

Cooking with dry heat

KitchenAid Stand Mixer in action KitchenAid Stand Mixer.jpg
KitchenAid Stand Mixer in action
Baking bread at the Roscheider Hof Open Air Museum
Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) 16-alimenti, arrosto,Taccuino Sanitatis, Casanatense 4182..jpg
Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century)
Cooking with charcoal on a barbecue grill Grilling.jpg
Cooking with charcoal on a barbecue grill

Cooking with wet heat

Water and other liquids

  • Basting the continued application of a liquid marinade or sauce during dry-heat cooking, usually when roasting meat.
  • 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.
  • 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 the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid.
  • Poaching process of gently simmering food in liquid, generally milk, stock, or wine.
  • 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, [3] but higher than poaching temperature.
  • 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

Frying with oil

Other food preparation techniques

Chemical techniques

Mechanical techniques

Cooking tools

Appliances

Utensils

History of food preparation

International cuisine

Seafood gumbo, an example of Cajun cuisine Gumbo3bg 122499.jpg
Seafood gumbo, an example of Cajun cuisine

A sample of some cuisines around the world:

General ingredients

Decorated bread loaves Festival of bread3.JPG
Decorated bread loaves
Olive oil Olive oil from Oneglia.jpg
Olive oil
A platter with cheese and garnishes Cheese platter.jpg
A platter with cheese and garnishes
Japanese silken tofu (Kinugoshi Tofu) Japanese SilkyTofu (Kinugoshi Tofu).JPG
Japanese silken tofu (Kinugoshi Tofu)
Lamb cutlets Lambp.jpg
Lamb cutlets
Eggplants, also called aubergines. Aubergines.jpg
Eggplants, also called aubergines.

See also

Thai Kaeng phet pet yang: roast duck in red curry Red roast duck curry.jpg
Thai Kaeng phet pet yang: roast duck in red curry

Related Research Articles

<span class="mw-page-title-main">Cooking</span> Preparing food using heat

Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local conditions. Cooking is an aspect of all human societies and a cultural universal.

<span class="mw-page-title-main">Cajun cuisine</span> Franco-American food developed by the Cajun people

Cajun cuisine is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine.

<span class="mw-page-title-main">Baking</span> Food producing method

Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

<span class="mw-page-title-main">Grilling</span> Form of cooking that involves dry heat

Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill, using a cast iron/frying pan, or a grill pan.

<span class="mw-page-title-main">Roasting</span> Cooking method using dry air heat

Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

<span class="mw-page-title-main">Stir frying</span> Cooking technique

Stir frying is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Outdoor cooking</span>

Outdoor cooking is the preparation of food in the outdoors. A significant body of techniques and specialized equipment exists for it, traditionally associated with nomad in cultures such as the Berbers of North Africa, the Arab Bedouins, the Plains Indians, pioneers in North America, and indigenous tribes in South America. These methods have been refined in modern times for use during recreational outdoor pursuits, by campers and backpackers.

<span class="mw-page-title-main">Brisket</span> Cut of beef

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English brusket which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.

<span class="mw-page-title-main">Indonesian cuisine</span> Culinary traditions of Indonesia

Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.

<span class="mw-page-title-main">Russian cuisine</span> Culinary traditions of Russia

Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.

<span class="mw-page-title-main">Tatar cuisine</span> Cuisine of the Tatar people

Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.

<span class="mw-page-title-main">Mixian (noodle)</span> Type of Chinese rice noodle

Mixian is a type of rice noodle from the Yunnan Province, China. These noodle are typically distinguished by their round shape, moderate thickness, and smooth, silky texture. They are normally used fresh and are commonly seen in stir-fry recipes, often served with rich broths and sauces.

<span class="mw-page-title-main">Lard</span> Semi-solid white pork fat product

Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow, a similar product derived from fat of cattle or sheep.

<span class="mw-page-title-main">Cassava-based dishes</span> Foods prepared with cassava

A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.

<span class="mw-page-title-main">Mizrahi Jewish cuisine</span> Assortment of cooking traditions of Mizrahi Jews

Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats, and an array of spices such as cumin, turmeric, and coriander. Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.

<span class="mw-page-title-main">Lists of foods</span>

This is a categorically organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

<span class="mw-page-title-main">Pork rind</span> Pork skin, raw or fried

Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.

<span class="mw-page-title-main">Sarawakian cuisine</span> Regional cuisine of Malaysia

Sarawakian cuisine is a regional cuisine of Malaysia. Similar to the rest of Malaysian cuisine, Sarawak food is based on staples such as rice. There is also a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depends on its ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for native groups in Sarawak with each ethnic group having their own delicacies. Among the Iban, popular foods include tubu (stems), tuak and pansuh. The Malay have bubur pedas (porridge) and kek lapis Sarawak ; the Bidayuh have asam siok and sup ponas Bidayuh. The Melanau make tebaloi, sagu and umai and the Orang Ulu are known for garam barrio, kikid (broth), tengayen, and urum giruq (pudding).

References

  1. United Nations Food and Agriculture Organization: Agriculture and Consumer Protection. "Dimensions of Need - Staple foods: What do people eat?" . Retrieved 2010-10-15.
  2. "How to blind bake". Tesco realfood. Retrieved 30 December 2011.
  3. Simmer definition from About.com - Culinary arts. Retrieved May 2009.
  4. Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75