food and drink ? Blog Archive ? Cooking as a culinary art

Cooking is the art of cooking. Cooking is a way to get food that is eaten or served with other people produce.

The culinary arts of many categories together ? one of which created some tools, methods, combination of spices and ingredients, taste of food. It usually has to reach the right measurements, proper selection and combination of ingredients closely involved desired result.

The diversity of the culinary arts of the world reflects many considerations, such as:

- Economic
- Aesthetic
- Nutritional Supplements
- Church
- Cultural

1. The Dawn Of Fire

The art of cooking, if not always, associated with fire. The heat generated by fire often requires change in order to apply to the food texture, taste, nutritional value and also its appearance. Heating is important in cooking, because it disinfects the food and makes them softer. The food danger zone is between 4 to 60 degrees Celsius. Within this temperature, the bacteria were found in or even those who can grow the food at a very alarming rate transmitted. Under ideal conditions bacteria can double their population every twenty minutes. Although at a glance, these foods do not appear harmful, when ingested they can be. Many people have the misconception that bacteria die when we freeze our food or cold slows them down, but this really does not go eating bacteria, only its expansion.

2. Bake

Baking is probably the best department in the culinary arts. In cooking baking, the art of cooking food with a stove. The food is cooked by dry heat applied evenly throughout the oven and the food. It is used in the manufacture of pastry based goodies such as cakes, pies and cakes. The dry heat in the oven causes the starch gelatinized and results to the browning or charring of the outside of the food. Some uneducated in the culinary arts might think that is not the charred part or the brown part as delicious as it sounds, but this part is actually what gives taste and aroma of the baked good, partly sealing the moisture of the food. The browning apparent in the baked goods will caramelize the sugar and by the chemical reaction between reducing sugars and amino acid (Maillard reaction) happens causes. Moisture in the baked goodies, on the other hand, is not really kept completely in the time as a treat is baked, it becomes drier.

3. Cooking

Another category is cooking. Cooking, if it is a fast evaporation of a liquid when the liquid is heated. In the kitchen cooking up in many other categories. Blanching, a kitchen used term to the flooding of food in boiling water and remove them after a certain time and then throw them into cold water or letting water over it to describe what cause the streamlining of the food. Pressure cooking is when food in an enclosed cooking tool that the air would be in the next limit?s or go out of this tool is cooked ? this technology accelerates the pace of cooking. Stewing would probably be the most popular cooking technique in the culinary arts division. It is a method where meat into smaller pieces and are cut together with some vegetables cooked in a liquid. Simmering, then again is a cooking method where the liquid is barely kept away from their boiling point. Other techniques are cooking braising, Codding, steaming, infusion, poaching, double-steaming, soaking and vacuum flask cooking.

4. Other

For most Americans, microwave and grill are the most common forms of cooking. Microwaving is the easiest and simplest form of cooking, it is a technique most sumptuous meals ready to be consumed warm up again. And for grilling, most Americans have a grill station in their backyard. Grilling is a roasting process that cooking directly under a heat source. Other methods are grilling meat, Searing and Rotisserie. A less common method is the smoking of meat, or it salts.

Tags: Art cooking school, Art Institute Culinary School, culinary art school, culinary arts

Source: http://oregonfarmblog.com/2011/06/cooking-as-a-culinary-art/

christina hendricks brad paisley aubrey o day bob dylan maps and directions wiki paul gray