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This is an accepted version of this page This is the latest accepted revision, reviewed on 30 January 2025. Preparing food using heat This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see Cuisine. Not to be confused with Coking. A man cooking in a restaurant kitchen, Morocco ...
Roasting, medieval illuminated manuscript (Tacuina sanitatis casanatensis 14th century) Cooking with charcoal on a barbecue grill. Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle.
Cooking is for some people an interest, a hobby, a challenge and a source of significant satisfaction. For many other people it is a job, a chore, a duty, like cleaning. In the early 21st century the importance of cooking as a hobby was demonstrated by the high popularity of competitive television cooking programs.
Before cooking institutions, professional cooks were mentors for individual students who apprenticed under them. [13] In 1879, the first cooking school was founded in the United States: the Boston Cooking School. This school standardized cooking practices and recipes, and laid the groundwork for the culinary arts schools that would follow. [14]
The five-paragraph essay format has been criticized for its rigid structure, which some educators believe stifles creativity and critical thinking. Critics argue that it promotes a formulaic approach to writing, which can limit students' ability to express more complex ideas and develop their unique writing style.
A foodie is a person who has an ardent or refined interest in food, [1] and who eats food not only out of hunger but also as a hobby. The related terms " gastronome " and " gourmet " define roughly the same thing, i.e. a person who enjoys food for pleasure ; the connotation of "foodie" differs slightly—a sort of everyday person with a love ...
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The most common cooking equipment in Chinese family kitchens and restaurant kitchens are woks, steamer baskets and pots. The fuel or heating resource was also an important technique to practice the cooking skills. Traditionally Chinese were using wood or straw as the fuel to cook food.