Outline of food preparation

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

Food preparation – preparing foodstuffs for eating, which generally requires the selection, measurement and combining of ingredients in an ordered procedure to achieve a desired result. It includes but is not limited to cooking.

Contents 1 Essence of food preparation 2 Food preparation techniques 2.1 Cooking techniques 2.1.1 Baking 2.1.2 Boiling 2.1.3 Broiling 2.1.4 Frying 2.1.5 Microwaving 2.1.6 Roasting 2.1.7 Smoking 2.2 Chemical techniques 2.3 Mechanical techniques 3 History of food preparation 4 International cuisine 5 General ingredients 6 General food preparation concepts 7 See also 8 References 9 External links

Essence of food preparation

• Chef – a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
• Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.
• Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlining culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade.

Food preparation techniques

Cooking techniques

Baking

Baking – the technique of prolonged cooking of food by dry heat acting by convection, normally in an oven, but can also be done in hot ashes or on hot stones.

• Blind Baking – baking pastry before adding a filling.^[1]

Boiling

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.c
• 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 –
• 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^[2], but higher than poaching temperature.
  • Poaching – process of gently simmering food in liquid, generally milk, stock or wine.
• 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 –

Broiling

Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.

Frying

Frying – cooking food in oil or another fat, a technique that originated in ancient Egypt around 2500 BC.^[3]

• Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan.
• Hot salt frying –
• Hot sand frying –
• Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking.
• Pressure frying –
• Sautéing –
• Stir frying –

Microwaving

Microwave oven – type of oven that heats foods quickly and efficiently using microwaves, but, unlike conventional ovens, does not brown or bake food. This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to add these additional effects.

Roasting

Roasting – cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement.

• Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.
• Grilling – applying dry heat to the surface of food, by cooking it on a grill, a grill pan, or griddle.
• Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven.
• Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.

Smoking

Smoking – the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.

Chemical techniques

• Brining –
• Ceviche –
• Drying –
• Fermentation –
• Marinating –
• Pickling –
• Salting –
• Seasoning –
• Smoking –
• Souring –
• Sprouting –
• Sugaring –

Mechanical techniques

• Basting –
• Cutting
  • Chopping
  • Dicing –
  • Grating –
  • Julienning –
  • Mincing –
  • Peeling –
  • Shaving –
• Kneading –
• Milling –
• Mixing –
  • Blending –

History of food preparation

• History of Chinese cuisine

International cuisine

A sample of some cuisines around the world:

• Argentinian cuisine –
• Cajun cuisine –
• Chinese cuisine –
• Eastern European cuisine –
• English cuisine –
• French cuisine –
• Italian cuisine –
• Indian cuisine –
• Japanese cuisine –
• Mediterranean cuisine –
• Mexican cuisine –
• Vietnamese cuisine –

General ingredients

• Cereals –
  • Maize –
  • Rice –
  • Wheat –
    • Bread –
    • Noodles –

• Cooking fats and oils
  • Butter –
  • Canola oil –
  • Coconut oil –
  • Corn oil –
  • Flaxseed oil –
  • Lard –
  • Margarine –
  • Olive oil –
  • Palm oil –
  • Peanut oil –
  • Rapeseed oil –
  • Sesame oil –
  • Soybean oil –
  • Sunflower oil –
  • Tallow –

• Dairy –
  • Buttermilk –
  • Cheese –
  • Cream –
  • Milk –
  • Yogurt –

• Eggs –

• Fruits –
  • Apples –
  • Cherries –
  • Pears –

• Legumes –
  • Beans –
  • Lentils –
  • Soy –
    • Miso –
    • Soy cheese –
    • Soy milk –
    • Soy sauce –
    • Soy yogurt –
    • Textured soy protein –
    • Tofu –

• Meat –
  • Beef –
  • Fish –
  • Mutton –
  • Poultry –
  • Pork –

• Mushrooms –
  • Champignon –

• Seasonings
  • Herbs –
  • Parsley –
  • Spices –
    • Pepper –
    • Salt –

• Sweeteners –
  • Agave nectar –
  • Fructose –
  • Glucose –
  • Honey –
  • Stevia –
  • Sugar –

• Vegetables –
  • Cucumber –
  • Eggplants –
  • Garlic –
  • Onions –
  • Potatoes –
  • Squash –
  • Tomatoes –

General food preparation concepts

• Cookbook –
• Cooking oil –
• Cooking weights and measures (includes conversions and equivalences common in cooking)
• Cooker or stove –
• Cuisine –
• Cutting board –
• Eating –
• Flavor –
• Food –
• Food and cooking hygiene –
• Foodborne illness –
• Food preservation –
• Ingredients
• International food terms (useful when reading about food and recipes from different countries)
• Maillard reaction –
• Oven –
• Recipe –
  • List of recipes –
• Restaurant –
• Staple food – a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs".^[4]

See also

• Cookbooks
• Culinary profession
• Food writing
• Junk food
• List of cocktails
• List of food preparation utensils
• List of soups
• Natural food
• Nutrition
• Organic food
• Whole food

References

External links

• This outline displayed as a mindmap, at wikimindmap.com
• How to Cook
• Outline of food preparation at the Open Directory Project

Cuisine Outline Regional African Americas Arab Asian Caribbean Central Asian Eastern European European Sami Latin American Mediterranean Middle Eastern North African South Asian West African National Afghan Albanian Algerian American Argentine Armenian Australian Austrian Azerbaijani Bahraini Bangladeshi Belarusian Belgian Belizean Beninese Bhutanese Bolivian Bosnia and Herzegovina Botswanan Brazilian British Bulgarian Burkinabe Burmese Cambodian Cameroonian Canadian Catalan Chadian Chilean Chinese Colombian Congolese Croatian Cuban Cypriot Czech Danish Dutch Ecuadorian Egyptian English Equatorial Guinean Estonian Ethiopian Filipino Finnish French Georgian German Greek Guatemalan Honduran Hungarian Icelandic Indian Indonesian Iranian Iraqi Irish Israeli Italian Ivorian (Côte d'Ivoire) Jamaican Japanese Jordanian Kazakh Korean Kuwaiti Lao Latvian Lebanese Libyan Lithuanian Luxembourg Macedonian Malagasy Malaysian Maltese Mexican Moldovan Mongolian Moroccan Native American Nigerian Nigerien Norwegian Omani Pakistani Palestinian Panamanian Peruvian Polish Portuguese Qatari Romanian Russian Salvadoran Saudi Arabian Scottish Serbian Sicilian Singaporean Slovak South African Spanish Sri Lankan Sudanese Swazi Swedish Swiss Syrian Taiwanese Thai Tunisian Turkish Trinidadian and Tobagonian Ukrainian United Arab Emirati Uruguayan Uzbekistan Venezuelan Vietnamese Welsh Yemeni Historical Ancient Egyptian Ancient Greek Ancient Israelite Ancient Roman Andean Aztec Byzantine Early modern European Historical Chinese Historical Indian Mayan Medieval Ottoman Soviet Styles Cuisine classique Fast food Fusion Haute cuisine Immigrant Modernist ‎Molecular gastronomy Nouvelle Types of food Confectionery Dairy products Fruit Herbs / Spices Meat Vegetable Carbohydrate staples Barley Bread Breadfruit Cassava Couscous Maize Millet Oat Plantain Potato Pulses Quinoa Rice Rye Sago Sweet potato Taro Teff Wheat Yam Types of dish Curry Dip Kebab Pasta Pizza Salad Sandwich Sauce Soup Stew Technical Eating utensils Food preparation utensils Techniques Weights and measures See also Kitchen Meal Breakfast Lunch Dinner Wikibooks:Cookbook Food portal Drink portal

Outlines General reference Culture and the arts Geography and places Health and fitness History and events Mathematics and logic Natural and physical sciences People and self Philosophy and thinking Religion and belief systems Society and social sciences Technology and applied sciences