|
Culinary Art
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. An ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
20150319-OC-LSC-0194 (16682627630)
Fifteen or 15 may refer to: *15 (number) *one of the years 15 BC, AD 15, 1915, 2015 Music *Fifteen (band), a punk rock band Albums * 15 (Buckcherry album), ''15'' (Buckcherry album), 2005 * 15 (Ani Lorak album), ''15'' (Ani Lorak album), 2007 * 15 (Phatfish album), ''15'' (Phatfish album), 2008 * 15 (Tuki album), ''15'' (Tuki album), 2025 * 15 (mixtape), ''15'' (mixtape), a 2018 mixtape by Bhad Bhabie * Fifteen (Green River Ordinance album), ''Fifteen'' (Green River Ordinance album), 2016 * Fifteen (The Wailin' Jennys album), ''Fifteen'' (The Wailin' Jennys album), 2017 * ''Fifteen'', a 2012 album by Colin James Songs *Fifteen (song), "Fifteen" (song), a 2008 song by Taylor Swift *"Fifteen", a song by Harry Belafonte from the album ''Love Is a Gentle Thing'' *"15", a song by Rilo Kiley from the album ''Under the Blacklight'' *"15", a song by Marilyn Manson from the album ''The High End of Low'' Other media *15 (film), ''15'' (film), a 2003 Singaporean film *Fifteen (T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking With Allagash
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chef
A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef. Different terms use the word ''chef'' in their titles and deal with specific areas of food preparation. Examples include the ''sous-chef'', who acts as the second-in-command in a kitchen, and the ''chef de partie'', who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the ''kitchen assistants''. A chef's standard uniform includes a hat (called a ''toque''), neckerchief, Double-breasted, double-breasted jacket, apron and sturdy shoes (that ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Pairing
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices. From a food science perspective, food pairing was an idea popular during the early 2000s that foods that share key chemical compounds or flavor components taste good together. This has since been debunked. Examples One general pairing that is and has been very commonly used, cited as a response in "your favorite food" or "food that you can eat every day" surveys and seen in recipe videos, websites or books globally is: * A starchy item (generally one of bread, rice or pasta) and some combination of meat, cheese, tomatoes, onions, and green vegetables (including in burgers, sandwiches, shawarmas, tacos, pizzas, sushi, chicken and rice and spaghetti and meatballs) Pairings where the flavors of two foods specifically complement one ano ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Academy Of Nutrition And Dietetics
The Academy of Nutrition and Dietetics is a multi-unit enterprise that includes a 501(c)(6) trade association in the United States. With over 112,000 members, the association claims to be the largest organization of food and nutrition professionals. Its members include registered dietitian nutritionists (RDNs), nutrition and dietetics technicians, registered (NDTRs), and other dietetics professionals. Founded in 1917 as the American Dietetic Association, the organization officially changed its name to the Academy of Nutrition and Dietetics in 2012. According to the group's website, about 65% of its members are RDNs, and another 2% are NDTRs. The group's primary activities include providing testimony at hearings, lobbying the United States Congress and other governmental bodies, commenting on proposed regulations, and publishing statements on various topics related to food and nutrition. The association is funded by a number of food multinationals, pharmaceutical companies, and f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Schools
A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant. History Culinary education in the United States is a fairly new concept in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The Sugar refinery, sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Physiology
Physiology (; ) is the science, scientific study of function (biology), functions and mechanism (biology), mechanisms in a life, living system. As a branches of science, subdiscipline of biology, physiology focuses on how organisms, organ systems, individual organ (biology), organs, cell (biology), cells, and biomolecules carry out chemistry, chemical and physics, physical functions in a living system. According to the classes of organisms, the field can be divided into clinical physiology, medical physiology, Zoology#Physiology, animal physiology, plant physiology, cell physiology, and comparative physiology. Central to physiological functioning are biophysics, biophysical and biochemical processes, homeostasis, homeostatic control mechanisms, and cell signaling, communication between cells. ''Physiological state'' is the condition of normal function. In contrast, ''pathology, pathological state'' refers to abnormality (behavior), abnormal conditions, including human diseases. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutrition
Nutrition is the biochemistry, biochemical and physiology, physiological process by which an organism uses food and water to support its life. The intake of these substances provides organisms with nutrients (divided into Macronutrient, macro- and Micronutrient, micro-) which can be Metabolism, metabolized to create Food energy, energy and chemical structures; too much or too little of an essential nutrient can cause malnutrition. Nutritional science, the study of nutrition as a hard science, typically emphasizes human nutrition. The type of organism determines what nutrients it needs and how it obtains them. Organisms obtain nutrients by consuming organic matter, consuming inorganic matter, absorbing light, or some combination of these. Some can produce nutrients internally by consuming basic elements, while some must consume other organisms to obtain pre-existing nutrients. All forms of life require carbon, Biological thermodynamics, energy, and water as well as various other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Safety
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, food processing, preparation, and food storage, storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health, health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. In considering industry-to-market practices, food safety considerations include the origins of food including the practices relating to Food labelling regulations, food labeling, food hygiene, food additives and pesticide residues, as well as policies on biotechnology and food and guidelines for the management of governmental imp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Presentation
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold (cooking implement), mold used in a poured dish. The food itself may be decorated as in elaborately Cake decorating, iced cakes, topped with ornamental Sugar sculpture, sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible Garnish (food), garnishes. Historically, the presentation of food has been used as a show of wealth and power. Such displays often emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources recall the hosts of Roman Empire, Roman banquets adding precious metals and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermodynamics
Thermodynamics is a branch of physics that deals with heat, Work (thermodynamics), work, and temperature, and their relation to energy, entropy, and the physical properties of matter and radiation. The behavior of these quantities is governed by the four laws of thermodynamics, which convey a quantitative description using measurable macroscopic physical quantity, physical quantities but may be explained in terms of microscopic constituents by statistical mechanics. Thermodynamics applies to various topics in science and engineering, especially physical chemistry, biochemistry, chemical engineering, and mechanical engineering, as well as other complex fields such as meteorology. Historically, thermodynamics developed out of a desire to increase the thermodynamic efficiency, efficiency of early steam engines, particularly through the work of French physicist Nicolas Léonard Sadi Carnot, Sadi Carnot (1824) who believed that engine efficiency was the key that could help France win ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
