Food preparation
Food Preparation
Food preparation (pronunciation: /fuːd ˌprɛpəˈreɪʃən/) is the process of making food ready for consumption. This can involve a range of different techniques and processes, from washing and peeling vegetables to cooking complex meals.
Etymology
The term "food preparation" comes from the English words "food" (meaning a substance consumed to provide nutritional support for the body) and "preparation" (meaning the action or process of making something ready for use or consideration).
Related Terms
- Cooking: The process of preparing food by applying heat, often in a specific way or following a recipe.
- Baking: A method of food preparation where food is cooked by dry heat in an oven.
- Grilling: A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
- Roasting: A cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source.
- Frying: A cooking method in which food is submerged in hot fat, most commonly oil.
- 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 atmosphere.
- Steaming: A method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam.
See Also
External links
- Medical encyclopedia article on Food preparation
- Wikipedia's article - Food preparation
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski