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The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. red cooking. Also called Chinese stewing, red stewing, red braising, and flavour potting. A slow braising technique that imparts a red color to the prepared food, frequently used in Chinese cuisine. clay pot ...
An electrolytic process is the use of electrolysis industrially to refine metals or compounds at a high purity and low cost. Some examples are the Hall-Héroult process [ 1 ] used for aluminium , or the production of hydrogen from water .
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour , home cooking , and complex industrial methods used in the making of convenience foods .
In chemistry and manufacturing, electrolysis is a technique that uses direct electric current (DC) to drive an otherwise non-spontaneous chemical reaction.Electrolysis is commercially important as a stage in the separation of elements from naturally occurring sources such as ores using an electrolytic cell.
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 December 2024. 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 ...
Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of ...
There are two methods of smelting zinc: the pyrometallurgical process and the electrolysis process. [2] Both methods are still used. [2] [4] Both of these processes share the same first step: roasting. The top path is the pyrometallurgical process of smelting zinc and the bottom path is the electrolytic process.
The creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigations into the chemical and physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover, or cover in a ...