Cooking 5355 225869387 2008-07-15T19:56:28Z 78.105.4.40 fix {{otheruses4|food heating|general food preparation|Food preparation}} [[Image:Wok cooking and the heat source by The Pocket in Nanjing.jpg|thumb|right|200px|Cooking with a [[Wok]] in China]] [[Image:Sautee onions and peppers.jpg|thumb|A cook sautees onions and green peppers]] '''Cooking''' is the act of preparing [[food]] for eating by the application of [[heat]]. It encompasses a vast range of methods, tools and combinations of [[ingredient]]s to alter the [[flavor]] or [[digestion|digestibility]] of food. It is the general preparation process of selecting, measuring and combining of ingredients in an ordered procedure in an effort to achieve the desired result. Factors affecting the final outcome include the variability of ingredients, ambient conditions, [[tool]]s, and the skill of the individual doing the actual cooking. The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural, social and religious considerations that impact upon it. Applying heat to a food usually, though not always, [[chemistry|chemically]] transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Other methods of cooking that involve the boiling of [[liquid]] in a receptacle have been practiced at least since the 10th millennium BC, with the introduction of [[pottery]]. {{Fact|date=February 2007}} == Effects of cooking == === Proteins === Edible [[animal]] material, including [[muscle]], [[offal]], [[milk]] and [[egg white]], contains substantial amounts of [[protein]]. Almost all [[vegetable]] matter (in particular [[legumes]] and [[seeds]]) also includes proteins, although generally in smaller amounts. These may also be a source of [[essential amino acid]]s. When [[protein]]s are heated 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 the coagulation of [[albumen]] in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much [[cake]] cookery, and also underpins many desserts based on [[meringue]]. === Liquids === Cooking often involves [[water]] which is frequently present as other [[liquids]], both added in order to immerse the substances being cooked (typically [[water]], [[stock (food)|stock]] or [[wine]]), and released from the foods themselves. Liquids are so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in [[steam]]ing, [[simmer]]ing, [[boiling]], [[braising]] and [[blanching]]. Heating liquid in an open container results in rapidly increased [[evaporation]], which [[concentrate]]s the remaining [[flavor]] and ingredients - this is a critical component of both [[stewing]] and sauce making. === Fat === === Carbohydrates === Carbohydrates include simple [[sugar]]s such as [[glucose]] (from table sugar) and [[fructose]] (from fruit), and [[starch]]es from sources such as cereal flour, [[rice]], [[arrowroot]], [[potato]]. The interaction of heat and carbohydrate is complex. [[Polysaccharide|Long-chain sugars]] such as [[starch]] tend to break down into more [[Monosaccharide|simple sugar]]s when cooked, while simple sugars can form [[syrup]]s. If sugars are heated so that all water of [[crystallisation]] is driven off, then [[caramelisation]] starts, with the sugar undergoing thermal decomposition with the formation of [[carbon]], and other breakdown products producing [[caramel]]. Similarly, the heating of sugars and proteins elicits the [[Maillard reaction]], a basic flavor-enhancing technique. An [[emulsion]] of starch with [[fat]] or water can, when gently heated, provide thickening to the dish being cooked. In [[Europe]]an cooking, a mixture of [[butter]] and [[flour]] called a [[roux]] is used to thicken liquids to make stews or sauces. In [[Asia]]n cooking, a similar effect is obtained from a mixture of [[rice]] or [[corn]] starch and water. These techniques rely on the properties of starches to create simpler mucilaginous [[saccharide]]s during cooking, which causes the familiar thickening of [[sauce]]s. This thickening will break down, however, under additional heat. == Food safety == {{mainarticle|Food safety}} [[Image:Debra Wolford chops.jpg|thumb|right|Using a chopping board.]] If heat is used in the preparation of food, this can kill or inactivate potentially harmful organisms including [[bacterium|bacteria]] and [[virus]]es. The effect will depend on temperature, cooking time, and technique used. The temperature range from 41°F to 135°F (5°C to 57°C) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under optimal conditions, ''[[E. coli]]'', for example, can double in number every twenty minutes. The food may 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 kept outside of the "food danger zone" to remain safe to eat. [[Refrigeration]] and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it shouldn't be left on the side or in a blast chiller (an appliance used to quickly cool food) for more than 90 minutes. [[Cutting board]]s are a potential breeding ground for [[bacteria]], and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria.<ref>{{cite web|url=http://ag.arizona.edu/pubs/health/foodsafety/az1076.html|title=Cutting Boards (Plastic Versus Wood)|publisher=Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona|work=Food Safety, Preparation and Storage Tips|date=1998|accessdate=2006-06-21}}</ref> This has been debated, and some research have shown wooden boards are far better.<ref name="ReluctantGourmet">{{cite web|url=http://www.reluctantgourmet.com/cutting_board.htm|title=Cutting Boards - wood or plastic?|work=ReluctantGourmet.com|accessdate=2006-06-21}}</ref> Washing and [[sanitize|sanitizing]] cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 [[tablespoon]] per [[gallon]] of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.<ref name="ReluctantGourmet"/> == Science of cooking == [[Image:Triangle culinaire.svg|thumb|Culinary triangle]] The application of [[scientific knowledge]] to cooking and [[gastronomy]] has become known as [[molecular gastronomy]]. This is a subdiscipline of [[food science]]. Important contributions have been made by scientists, chefs and authors such as [[Herve This]] (chemist), [[Nicholas Kurti]] (physicist), [[Peter Barham]] (physicist), [[Harold McGee]] (author), [[Shirley Corriher]] (biochemist, author), [[Heston Blumenthal]] (chef), [[Ferran Adria]] (chef), [[Robert Wolke]] (chemist, author) and [[Pierre Gagnaire]] (chef). === The culinary triangle === == See also == {{Portal}} : ''Main list: [[List of basic cooking topics]]'' * [[High altitude cooking]] * [[Carry over cooking]] * [[Control of fire by early humans]] * [[Cooker]] * [[Cooking weights and measures]] * [[International food terms]] * [[Food and cooking hygiene]] * [[Dishwashing]] * [[Food preservation]] * [[Food writing]] * [[List of food preparation utensils]] * [[Cuisine]] * [[Recipe]] * [[List of recipes]] * [[Nutrition]] * [[Staple (cooking)]] * [[Culinary profession]] * [[Culinary art]] * [[Gourmet Library and museum]] == References == {{reflist}} == External links == {{commonscat}} {{Wikibooks|Cookbook}} {{Wikisource|Wikisource:Cookbooks|Cookbooks}} * [http://culinaryarts.about.com/od/cookingmethods/a/cooking.htm "What is Cooking?" from About.com] * [http://www.foodtimeline.org/food1.html Culinary history timeline] * [http://www.neac.eat-online.net/ NEAC - Network of European Alimentary Culture] * [http://www.cookbookwiki.com The cooking wiki] * [[wikiHow:Cook|wikiHow on How to Cook]] {{Cooking Techniques}} {{cuisine}} [[Category:Cooking| ]] [[Category:Survival skills]] [[af:Kookkuns]] [[am:አበሳሰል]] [[ar:طبخ]] [[bm:Tobilinɔ]] [[bn:রন্ধন]] [[be:Кулінарыя]] [[br:Keginañ]] [[bg:Готварство]] [[da:Madlavning]] [[de:Kochen]] [[el:Μαγειρική]] [[es:Arte culinario]] [[eo:Kuirado]] [[eu:Sukaldaritza]] [[fa:آشپزی]] [[fr:Lexique de techniques culinaires]] [[fur:Cusine]] [[ga:Cócaireacht]] [[gv:Coagyraght]] [[ko:요리]] [[hr:Kulinarstvo]] [[io:Koquarto]] [[ia:Cocina]] [[id:Memasak]] [[it:Cottura]] [[he:בישול]] [[ht:Kizin]] [[lt:Kulinarija]] [[li:Kaokkuns]] [[mk:Готвење]] [[ml:പാചകം]] [[nl:Kookkunst]] [[ja:料理]] [[no:Matlaging]] [[oc:Cosina]] [[nds:Köök]] [[pl:Sztuka kulinarna]] [[pt:Culinária]] [[ro:Bucătărie]] [[ru:Кулинария]] [[sa:पाकशास्त्रं]] [[scn:Cucina]] [[simple:Cook]] [[sl:Kuhanje]] [[sr:Кување]] [[fi:Ruoanlaitto]] [[sv:Matlagning]] [[tl:Pagluluto]] [[ta:சமையல்]] [[th:การทำอาหาร]] [[tr:Aşçılık]] [[uk:Кулінарія]] [[vec:Coxina]] [[zh-yue:煮食]] [[zea:Koôkkunste]] [[zh:烹饪]]