How Cooking is an Act of Preparing Food for Eating?

Cooking is thethe act of of preparing food for eating . It covers a wide range of methods, tools and combinations of ingredients to improve flavor and digestibility of food. This usually requires the selection, measurement and combining of ingredients in the ordered procedure in an effort to achieve the desired result. For additional help, visit: www.chef-123.com. Restrictions on success include the variability of ingredients, ambient conditions, tools and skills of the individual cooking.

diversity of cooking worldwide is a reflection of a myriad nutritional, aesthetic, agricultural, economic, cultural and religious considerations that impact upon it.

Cooking requires applying heat to food which usually, though not always, chemically transforms, thus changing its flavor, texture, appearance and nutritional properties. There is archaeological evidence of cooked foods, and animal and vegetable, in human settlements dating from the earliest known use of fire. The earliest use of cooking can be made ​​by Homo erectus, although the evidence is in conflict between pale anthropologists.

If heat is used in food preparation, it can kill or inactivate potentially harmful organisms, including bacteria and viruses. effect will depend on temperature, cooking time and technique used. temperatures ranging from 4 ° C to 57 ° C (41 ° F to 135 ° F) is the "food danger zone for more help go to:. www.150-venison-recipes.com." Between this temperature bacteria can grow quickly. Under the necessary conditions bacteria can double in number every twenty minutes. food can not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be outside the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth.

Many edible animal material consisting of proteins, including muscle, offal and egg white. Almost all vegetable matter also includes proteins, although generally in smaller quantities. They can also be a source of essential amino acids. When proteins are heated to near boiling point they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases proteins can form more rigid structures, such as production of stable foams using egg whites. These are believed to be formed through the partial unraveling of egg white protein molecules in response to a beating with a whisk. formation of relatively rigid but flexible matrix from egg white provides an important part of the cake a lot of cooking and also the support of many desserts based on meringue.

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures, but probably the most important attribute of a wide range of cooking temperatures that can be obtained by using fat as the main medium for cooking instead of water. Commonly used fats and oils are butter, olive oil, sunflower oil, lard, beef tallow - dripping or tallow, rapeseed or canola, and peanut oil. inclusion of fats tends to add flavor to cooked foods, although the taste of oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods many of which are classified as junk food such as hamburgers and fried cereal snacks convenience. Fats can also be mixed with cereal flour to make a series of dough and biscuits. Roux is a heated fat and flour can also absorb large amounts of water-based liquids, including milk and water itself as a smooth sauce.