COOKING PROCESSES
26. Food is cooked by the application of heat, which may be either moist or dry. While it is true that the art of cooking includes the preparation of material that is served or eaten raw, cooking itself is impossible without heat; indeed, the part of cooking that requires the most skill and experience [...]
REASONS FOR COOKING FOOD
25. The term COOKING, as has been explained, means the preparation of both hot and cold dishes for use as food, as well as the selection of the materials or substances that are to be cooked. The importance of cooking foods by subjecting them to the action of heat has been recognized [...]
Posted in Essentials Of Cooking PART 1 | Also tagged 3. Cereals, appetite, cook books, cooking method, digestion, dried vegetables, grains, raw foods, soft boiled egg, sterilization, wheat |
