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Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. [1] Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to live in cities.
Until the advent of molecular gastronomy, there was no branch dedicated to studying the chemical processes of cooking in the home and in restaurants. Food science has primarily been concerned with industrial food production and, while the disciplines may overlap, they are considered separate areas of investigation.
The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid.
There are also several traditional techniques of handbuilding, such as pinching, soft slab, hard slab, and coil construction. Other techniques involve threading animal or artificial wool fiber through paperclay slip, to build up layers of material. The result can be wrapped over forms or cut, dried and later joined with liquid and soft paperclay.
Cooking appliances [ edit ] Using a caramelizer A domestic deep fryer with a wire basket An electric food steamer A microwave oven A hot-air style home popcorn maker A pressure cooker An electric rice cooker
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.