what is the term used to describe american home-style food prepared with local ingredients?

Overview of and topical guide to food preparation

Food preparation at the Naval Air Station, Whidbey Isle, Washington country

The following outline is provided every bit an overview of and topical guide to food preparation:

Food preparation – art class and engineering science that includes merely is not limited to cooking.

What is nutrient training? [edit]

• Art – an fine art, one of the arts, is a artistic effort or bailiwick.
  • Culinary art – art of preparing and cooking foods.
• Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, free energy, or both.
• Repast training – the process of planning meals.

Includes types of ingredients needed and the correct preparation of the ingredients for the food item being made.

Essence of food preparation [edit]

• Chef – a person who cooks professionally for other people. Although over time the term has come to depict any person who cooks for a living, traditionally it refers to a highly skilled professional who is expert in all aspects of food preparation.
• Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to amend the season or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an attempt to achieve the desired result.
• Cuisine – specific set of cooking traditions and practices, oft associated with a specific culture. It is ofttimes named later on the region or identify where its underlying culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade.

Nutrient training techniques [edit]

Baking [edit]

• Blistering – the technique of prolonged cooking of food past dry oestrus interim by convection, normally in an oven, just can also be done in hot ashes or on hot stones. Appliances like Rotimatic also allow automated baking.
• Blind-baking – baking pastry before adding a filling.^[one]
• Boiling – the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.
• Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed afterward a brief, timed interval, and finally plunged into iced water or placed under cold running h2o (shocked) to halt the cooking process.
• Braising – combination cooking method using both moist and dry rut; typically the food is first seared at a high temperature and and so finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
• Coddling – food is heated in water kept just below the humid point.
• Infusion – the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as h2o or alcohol, so as to impart flavor into the liquid.
• Pressure cooking – cooking in a sealed vessel that does non allow air or liquids to escape below a preset pressure level, which allows the liquid in the pot to rise to a higher temperature earlier boiling.
• Simmering – foods are cooked in hot liquids kept at or merely below the boiling betoken of water,^[2] only higher than poaching temperature.
  • Poaching – process of gently simmering nutrient in liquid, generally milk, stock or vino.
• Steaming – boiling water continuously so it vaporizes into steam and carries oestrus to the nutrient being steamed, thus cooking the food.
  • Double steaming – Chinese cooking technique in which nutrient is covered with water and put in a covered ceramic jar and the jar is so steamed for several hours.
• Steeping – saturation of a food (such equally an herb) in a liquid solvent to extract a soluble ingredient into the solvent. East.thou., a cup of tea is made by steeping tea leaves in a loving cup of hot water.
• Stewing – food is cooked in liquid and served in the resultant gravy.
• Vacuum flask cooking

Broiling [edit]

• Grilling – a form of cooking that involves dry rut practical to the surface of nutrient, commonly from to a higher place or below.
• Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.

Frying [edit]

• Frying – cooking nutrient in oil or another fatty, a technique that originated in ancient Arab republic of egypt around 2500 BC.^[3]
• Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or bit pan.
• Gentle frying
• Hot salt frying
• Pan frying – cooking food in a pan using a small corporeality of cooking oil or fat as a heat transfer agent and to keep the food from sticking.
• Force per unit area frying
• Sautéing
• Shallow frying
• Stir frying

Microwaving [edit]

• Microwave oven – type of oven that heats foods rapidly and efficiently using microwaves. However, unlike conventional ovens, a microwave oven does not brown bread or bake food. This makes microwave ovens unsuitable for cooking sure foods and unable to attain certain culinary effects. Additional kinds of oestrus sources tin can exist added into microwave ovens or microwave packaging and so as to add these additional furnishings.

Roasting [edit]

• Roasting – cooking method that uses dry heat, whether an open up flame, oven, or other oestrus source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement.
• Grilling – applying dry out heat to the surface of food, by cooking information technology on a grill, a grill pan, or griddle.
• Rotisserie – meat is skewered on a spit - a long solid rod used to agree food while it is being cooked over a burn in a fireplace or over a campfire, or while beingness roasted in an oven.
• Searing – technique used in grilling, blistering, braising, roasting, sautéing, etc., in which the surface of the nutrient (commonly meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.

Hot Smoking [edit]

• Smoking – the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering institute materials, about frequently wood. Hot smoking will cook and flavor the food, while cold smoking simply flavors the nutrient.

Chemical techniques [edit]

• Brining –Brining is a process like to marination in which meat or poultry is soaked in brine before cooking
• Ceviche –
• Drying –
• Fermentation –
• Marinating –

• Saikyoyaki

• Pickling –
• Salting –
• Seasoning –
• Souring –
• Sprouting –
• Sugaring –

Mechanical techniques [edit]

• Basting –
• Cut
  • Dicing –cutting into cubes
  • Grating – The utilize of a grater to brew vegetables.
  • Julienning –cutting into very sparse pieces such every bit the sparse carrots in shop bought salad mix
  • Mincing –cutting into very small pieces
  • Peeling –to take the outer pare/covering off of a fruit or vegetable
  • Shaving –
  • chiffonade; cutting in a ribbon similar way
• Kneading –
• Milling –
• Mixing  ; incorporating dissimilar ingredients to brand something new; such as how mixing water, saccharide, and lemon juice makes lemonade
  • Blending ; using a automobile chosen blender to grind ingredients
• Vacuum Filling –

History of food preparation [edit]

• History of Indian cuisine

International cuisine [edit]

A sample of some cuisines around the world:

• African cuisine (see list)
  • Mediterranean cuisine
  • Ethiopian cuisine
• Asian cuisine (encounter listing)
  • Korean cuisine
  • Chinese cuisine
  • Japanese cuisine
  • Indian cuisine
  • Thai cuisine
  • Vietnamese cuisine
• European cuisine (run across listing)
  • Mediterranean cuisine
  • Eastern European cuisine
    • Russian cuisine
  • English cuisine
  • French cuisine
  • Italian cuisine
• Oceanian cuisine (see listing)
  • Australian cuisine
  • New Zealand cuisine
• Cuisine of the Americas (run into list)
  • Canadian cuisine
  • American cuisine
    • Cajun cuisine
  • Latin American cuisine
    • Mexican cuisine
    • S American cuisine
      • Argentine cuisine
      • Peruvian cuisine

Full general ingredients [edit]

• Cereals –
  • Maize –
  • Rice –
  • Wheat –
    • Staff of life –
    • Noodles –
• Cooking fats and oils
  • Butter –
  • Canola (Rapeseed) oil –
  • Coconut oil –
  • Corn oil –
  • Rice bran oil –
  • Flaxseed oil –
  • Lard –
  • Margarine –
  • Olive oil –
  • Palm oil –
  • Peanut oil –
  • Sesame oil –
  • Soybean oil –
  • Sunflower oil –
  • Tallow –
• Dairy –
  • Buttermilk –
  • Cheese –
  • Cream –
  • Milk –
  • Yogurt –
• Eggs –
• Fruits –
  • Apples –
  • Cherries –
  • Pears –

Japanese silken tofu (Kinugoshi Tofu)

• Legumes –
  • Beans –
  • Lentils –
  • Soy –
    • Miso –
    • Soy cheese –
    • Soy milk –
    • Soy sauce –
    • Soy yogurt –
    • Textured soy poly peptide –
    • Tofu –

• Meat –
  • Beef –
  • Fish –
  • Mutton –
  • Poultry –
  • Pork –
• Mushrooms –
  • Champignon –

• Seasonings
  • Herbs –
  • Parsley –
  • Spices –
    • Pepper –
    • Salt –
• Sweeteners –
  • Agave nectar –
  • Fructose –
  • Glucose –
  • Dear –
  • Stevia –
  • Sugar –
• Vegetables –
  • Cucumber –
  • Eggplants –
  • Garlic –
  • Onions –
  • Potatoes –
  • Squash –
  • Tomatoes –

General nutrient preparation concepts [edit]

• Cookbook –
• Cooking oil –
• Cooking weights and measures (includes conversions and equivalences common in cooking)
• Cooker or stove –
• Cuisine –
• Cutting board –
• Eating –
• Flavor –
• Food –
• Food and cooking hygiene –
• Foodborne illness –
• Food preservation –
• Ingredients
• International nutrient terms (useful when reading about food and recipes from different countries)
• Maillard reaction –
• Oven –
• Recipe –
• Restaurant –
• Staple food – a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs".^[iv]

See besides [edit]

• Cookbooks
• Culinary profession
• Food writing
• Junk food
• List of cocktails
• Listing of food grooming utensils
• Listing of soups
• List of twice-baked foods
• Natural nutrient
• Nutrition
• Organic nutrient
• Whole food

References [edit]

1. ^ "How to blind bake". Tesco realfood. Retrieved 30 December 2011.
2. ^ Simmer definition from About.com - Culinary arts. Retrieved May 2009.
3. ^ Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75
4. ^ United nations Food and Agriculture Organisation: Agriculture and Consumer Protection. "Dimensions of Need - Staple foods: What do people eat?". Retrieved 2010-10-xv .

External links [edit]

Wikibooks has a book on the topic of: Cookbook

• How to Cook
• Outline of food grooming at Curlie

ramirezquilkind.blogspot.com

Source: https://en.wikipedia.org/wiki/Outline_of_food_preparation

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