Cooking methods
Cooking methods
Cooking methods are the techniques used to transform raw food into meals. These methods can be categorized into two main types: Dry heat cooking and Moist heat cooking.
Pronunciation
- /ˈkʊkɪŋ ˈmɛθədz/
Etymology
The term "cooking methods" is derived from the English words "cook", which comes from the Old English 'cōcian', meaning to prepare food by heating, and "method", which originates from the Latin 'methodus', meaning systematic procedure.
Types of Cooking Methods
Dry heat cooking
Dry heat cooking involves cooking food without the use of liquid or fat. This category includes methods such as roasting, baking, grilling, and frying.
Moist heat cooking
Moist heat cooking involves cooking food with water or other liquids. This category includes methods such as boiling, steaming, simmering, and poaching.
Related Terms
- Culinary arts: The art of preparing, cooking, and presenting food.
- Food preparation: The process of making food ready for cooking or eating.
- Recipe: A set of instructions for preparing a particular dish.
- Cuisine: A style or method of cooking, especially as characteristic of a particular country, region, or establishment.
See Also
External links
- Medical encyclopedia article on Cooking methods
- Wikipedia's article - Cooking methods
This WikiMD 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