Jump to navigation Jump to search

Cooking (kʊkɪŋ)

Cooking is the art, technology, science and craft of preparing food for consumption with or without the use of heat.


The term "cooking" comes from the Old English "cocian", which means "to prepare food by heating it", and the Middle English "cooken".

Related Terms

  • Baking: A method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
  • 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.
  • Frying: Cooking food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC.
  • Grilling: A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.
  • Roasting: 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.
  • Steaming: A method of cooking using steam which is usually produced in a sealed vessel that does not allow air or liquids to escape below a preset pressure.

See Also

External links


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