Outline of food preparation
Outline of 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 cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
- 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 (~300 °F) from an open flame, oven, or other heat source.
- Grilling: A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
- Frying: Cooking food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC.
- 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, but food can also be steamed in a wok.
See Also
- List of cooking techniques
- List of food preparation utensils
- List of cooking appliances
- List of ovens
- List of stoves
External links
- Medical encyclopedia article on Outline of food preparation
- Wikipedia's article - Outline of food preparation
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