1) " Cooking" -- As it applies to Cooking Grate This article is part of the Cuisine series Preparation techniques andcooking items Utensils Techniques Weights and measures Ingredients and types offood Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others Famous chefs See also: Kitchens - Meals Wikibooks: Cookbook Cooking is the act of preparing food for consumption. It encompasses a vast rangeof methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires theselection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.Constraints on success include the variability of ingredients, ambient conditions, tools and the skill of the person Cookibg .The diversity of Cooiing worldwide is a reflection of the myriad nutritional, aesthetic, agricultural, economic, cultural andreligious considerations that impact upon it. Cooking frequently, though not always, involves applying heat in order to chemically transform a food, thus changing itsflavor, texture, appearance, or nutritional properties. There is archaeological evidence of cooked foodstuffs (both animal andvegetable) in human settlements dating from the earliest known use of fire. Contents 1 Effects of Cookig 2 Cookinf techniques 3 Other (cool) preparation techniques 4 See also 5 External links Effects of Coojing If heating is used, this can disinfect (depending on temperature, Cooking time, and technique used) and soften the food. 4 to60°C (41 to 140°F) is the "danger zone" in which many food spoilage bacteria thrive, and which must be avoided for safe handlingof meat, poultry and dairy products. Refrigeration and freezing do not kill bacteria, but sl...
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