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What is the science of food?

What is the science of food?

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Published by Prosenjit76
What is the science behind,cooking of food?
With due credit to the internet pictures and cartoon contributors.
What is the science behind,cooking of food?
With due credit to the internet pictures and cartoon contributors.

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Published by: Prosenjit76 on Dec 07, 2012
Copyright:Attribution Non-commercial

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12/13/2012

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The Science of food by Prosenjit Sanjay Kumar
7th
December 2012
 
What do I do?
 
What is cooking?
The process of using heat to prepare foods forconsumption.
Frying
is cooking in hot oil;
sautéing
is cooking in a small amount of oil;
stir-frying
is a Chinese technique of fryingquickly in small amounts of oil in a wok;
deep frying
is completely submerging the foodin large amounts of fat.
 
Stewing
refers to cooking slowly in a smallamount of liquid in a closed container.
braising,
in which meat is first browned, thencooked slowly in a small amount of liquid in acovered pan.
Poaching
is cooking food in liquid below theboiling point, while
steaming
is cooking food that has been placedabove boiling water.
Roasting
means baking in hot dry air, generallyin an oven.
Baking
 
 
Broiling
 
Barbecueing
 
Scrowling pilchards…(only in Cornwall!)
 

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