is an act of preparing food for eating.
It encompasses a vast range of methods, tools and combinations of ingredients toimprove the flavour or digestibility of food. It generally requires the selection,measurement and combining of ingredients in an ordered procedure in an effort toachieve the desired result.
Constraints on success include the variability of ingredients, ambient conditions, tools,and the skill of the individual cooking.
The diversity of cooking worldwide is a reflection of the myriad nutritional, aesthetic,agricultural, economic, cultural and religious considerations that impact upon it.
Cooking requires applying heat to a food which usually, though not always, chemicallytransforms it, thus changing its flavor, texture, appearance, and nutritional properties.Cooking proper, as opposed to roasting, requires the boiling of water in a receptable, andwas practiced at least since the 10th millennium BC with the introduction of pottery.
Some major hot cooking techniques:1.Baking1.Baking Blind2.Broiling3.FlashBake
Baking is the technique of cooking food in an oven by dry heat applied evenly throughoutthe oven or only from the bottom element.
Many household ovens in North America are usually provided with two heatingelements, one in the bottom for baking, and one in the top for broiling.
The person who does the baking is called a baker. Breads, desserts, and meat (see alsoroasting) are often baked, and baking is the primary cooking technique used to producecakes and pastry-based goods such as pies, tarts, and quiches. Such items are sometimesreferred to as "baked goods," and are sold at a bakery.
The dry heat of baking changes the structures of starches in the food and causes its outer surfacesto brown, giving it an attractive appearance and taste, while partially sealing in the food'smoisture. The browning is caused by caramelization of sugars and the Maillard reaction.Ingredients often used in bakinghttp://tangkapgambar.blogspot.com/