1.
Cooking
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Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
2.
Food
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Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, the substance is ingested by an organism and assimilated by the organisms cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods, hunting and gathering and agriculture, today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, most food has its origin in plants. Some food is obtained directly from plants, but even animals that are used as sources are raised by feeding them food derived from plants. Cereal grain is a food that provides more food energy worldwide than any other type of crop. Corn, wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide, most of the grain that is produced worldwide is fed to livestock. Some foods not from animal or plant sources include various edible fungi, fungi and ambient bacteria are used in the preparation of fermented and pickled foods like leavened bread, alcoholic drinks, cheese, pickles, kombucha, and yogurt. Another example is blue-green algae such as Spirulina, inorganic substances such as salt, baking soda and cream of tartar are used to preserve or chemically alter an ingredient. Many plants and plant parts are eaten as food and around 2,000 plant species are cultivated for food, many of these plant species have several distinct cultivars. Seeds of plants are a source of food for animals, including humans, because they contain the nutrients necessary for the plants initial growth, including many healthful fats. In fact, the majority of food consumed by human beings are seed-based foods, edible seeds include cereals, legumes, and nuts. Oilseeds are often pressed to produce rich oils - sunflower, flaxseed, rapeseed, sesame, seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible. Large seeds, such as those from a lemon, pose a choking hazard, fruits are the ripened ovaries of plants, including the seeds within. Many plants and animals have coevolved such that the fruits of the former are a food source to the latter. Fruits, therefore, make up a significant part of the diets of most cultures, some botanical fruits, such as tomatoes, pumpkins, and eggplants, are eaten as vegetables. Vegetables are a type of plant matter that is commonly eaten as food. These include root vegetables, bulbs, leaf vegetables, stem vegetables, animals are used as food either directly or indirectly by the products they produce
3.
Liquid
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A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a constant volume independent of pressure. As such, it is one of the four states of matter. A liquid is made up of tiny vibrating particles of matter, such as atoms, water is, by far, the most common liquid on Earth. Like a gas, a liquid is able to flow and take the shape of a container, most liquids resist compression, although others can be compressed. Unlike a gas, a liquid does not disperse to fill every space of a container, a distinctive property of the liquid state is surface tension, leading to wetting phenomena. The density of a liquid is usually close to that of a solid, therefore, liquid and solid are both termed condensed matter. On the other hand, as liquids and gases share the ability to flow, although liquid water is abundant on Earth, this state of matter is actually the least common in the known universe, because liquids require a relatively narrow temperature/pressure range to exist. Most known matter in the universe is in form as interstellar clouds or in plasma form within stars. Liquid is one of the four states of matter, with the others being solid, gas. Unlike a solid, the molecules in a liquid have a greater freedom to move. The forces that bind the molecules together in a solid are only temporary in a liquid, a liquid, like a gas, displays the properties of a fluid. A liquid can flow, assume the shape of a container, if liquid is placed in a bag, it can be squeezed into any shape. These properties make a suitable for applications such as hydraulics. Liquid particles are bound firmly but not rigidly and they are able to move around one another freely, resulting in a limited degree of particle mobility. As the temperature increases, the vibrations of the molecules causes distances between the molecules to increase. When a liquid reaches its point, the cohesive forces that bind the molecules closely together break. If the temperature is decreased, the distances between the molecules become smaller, only two elements are liquid at standard conditions for temperature and pressure, mercury and bromine. Four more elements have melting points slightly above room temperature, francium, caesium, gallium and rubidium, metal alloys that are liquid at room temperature include NaK, a sodium-potassium metal alloy, galinstan, a fusible alloy liquid, and some amalgams
4.
Water
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Water is a transparent and nearly colorless chemical substance that is the main constituent of Earths streams, lakes, and oceans, and the fluids of most living organisms. Its chemical formula is H2O, meaning that its molecule contains one oxygen, Water strictly refers to the liquid state of that substance, that prevails at standard ambient temperature and pressure, but it often refers also to its solid state or its gaseous state. It also occurs in nature as snow, glaciers, ice packs and icebergs, clouds, fog, dew, aquifers, Water covers 71% of the Earths surface. It is vital for all forms of life. Only 2. 5% of this water is freshwater, and 98. 8% of that water is in ice and groundwater. Less than 0. 3% of all freshwater is in rivers, lakes, and the atmosphere, a greater quantity of water is found in the earths interior. Water on Earth moves continually through the cycle of evaporation and transpiration, condensation, precipitation. Evaporation and transpiration contribute to the precipitation over land, large amounts of water are also chemically combined or adsorbed in hydrated minerals. Safe drinking water is essential to humans and other even though it provides no calories or organic nutrients. There is a correlation between access to safe water and gross domestic product per capita. However, some observers have estimated that by 2025 more than half of the population will be facing water-based vulnerability. A report, issued in November 2009, suggests that by 2030, in developing regions of the world. Water plays an important role in the world economy, approximately 70% of the freshwater used by humans goes to agriculture. Fishing in salt and fresh water bodies is a source of food for many parts of the world. Much of long-distance trade of commodities and manufactured products is transported by boats through seas, rivers, lakes, large quantities of water, ice, and steam are used for cooling and heating, in industry and homes. Water is an excellent solvent for a variety of chemical substances, as such it is widely used in industrial processes. Water is also central to many sports and other forms of entertainment, such as swimming, pleasure boating, boat racing, surfing, sport fishing, Water is a liquid at the temperatures and pressures that are most adequate for life. Specifically, at atmospheric pressure of 1 bar, water is a liquid between the temperatures of 273.15 K and 373.15 K
5.
Milk
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Milk is a pale liquid produced by the mammary glands of mammals. It is the source of nutrition for infant mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mothers antibodies to its young and it contains many other nutrients including protein and lactose. As an agricultural product, milk is extracted from non-human mammals during or soon after pregnancy, Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the worlds largest producer of milk, and is the leading exporter of skimmed milk powder, the ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future. The United States, India, China and Brazil are the worlds largest exporters of milk and milk products, China and Russia were the worlds largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk. Throughout the world, there are more than six billion consumers of milk and milk products, over 750 million people live in dairy farming households. The term milk comes from Old English meoluc, milc, from Proto-Germanic *meluks milk, there are two distinct types of milk consumption, a natural source of nutrition for all infant mammals and a food product for humans of all ages that is derived from other animals. In almost all mammals, milk is fed to infants through breastfeeding, the early milk from mammals is called colostrum. Colostrum contains antibodies that provide protection to the baby as well as nutrients. The makeup of the colostrum and the period of secretion varies from species to species, for humans, the World Health Organization recommends exclusive breastfeeding for six months and breastfeeding in addition to other food for at least two years. In some cultures it is common to breastfeed children for three to five years, and the period may be longer, fresh goats milk is sometimes substituted for breast milk. This introduces the risk of the child developing electrolyte imbalances, metabolic acidosis, megaloblastic anemia, in many cultures of the world, especially the West, humans continue to consume milk beyond infancy, using the milk of other animals as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood and this allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of products such as cream, butter, yogurt, kefir, ice cream. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, whole milk, butter and cream have high levels of saturated fat. The sugar lactose is found only in milk, forsythia flowers, the enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestine after birth and then begins a slow decline unless milk is consumed regularly
6.
Stock (food)
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Stock is a flavored liquid preparation. It forms the basis of many dishes, particularly soups and sauces, making stocks involves simmering animal bones or meat, seafood, or vegetables in water or wine, adding mirepoix or other aromatics for more flavor. Traditionally, stock is made by simmering various ingredients in water, a newer approach is to use a pressure cooker. The ingredients may include some or all of the following, Meat Leftover cooked meat, quantities recommended are in the ratio of 1 part fresh meat to 2 parts water. Bones Veal, beef, and chicken bones are most commonly used, the flavour of the stock comes from the cartilage and connective tissue in the bones. Connective tissue has collagen in it, which converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for longer than stock made from meat, pressure cooking methods shorten the time necessary to extract the flavour from the bones. Mirepoix Mirepoix is a combination of onions, carrots, celery, often, the less desirable parts of the vegetables that may not otherwise be eaten are used. The use of parts is highly dependent upon the chef. Herbs and spices The herbs and spices used depend on availability, in classical cuisine, the use of a bouquet garni consisting of parsley, bay leaves, a sprig of thyme, and possibly other herbs, is common. This is often placed in a sachet to make it easier to remove once the stock is cooked, today, ready-made stock and stock cubes consisting of dried, compressed stock ingredients are readily available. These are commonly known as bouillon cubes, as cooking base in the US, or as Oxo cubes in Britain, the difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the liquid produced by simmering raw ingredients, solids are removed and this yields classic stock as made from beef, veal, chicken, fish and vegetables. Broth differs in that it is a soup where the solid pieces of flavoring meat or fish, along with some vegetables. It is often made more substantial by adding starches such as rice, traditionally, broth contained some form of meat or fish, however, nowadays it is acceptable to refer to a strictly vegetable soup as a broth. Chicken stock is cooked for several hours. Fish stock is made with fish bones and finely chopped mirepoix, fish stock should be cooked for 20–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called fish fumet, in Japanese cooking, a fish and kelp stock called dashi is made by briefly cooking skipjack tuna flakes called katsuobushi in nearly boiling water
7.
Wine
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Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
8.
Simmering
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Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water, but higher than poaching temperature. To keep a pot simmering, one brings it to a boil and then reduces the heat to a point where the formation of bubbles has almost ceased, simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking, food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, in Japanese cuisine, simmering is considered one of the four essential cooking techniques. Food prepared in a crockpot is simmered, examples include stews, chili, soups, etc. Bulgarian traditional food, especially meat dishes are often simmered for extended periods of time. Examples include stews, soups, Vanyas, etc, in traditional Dutch and Flemish cuisine, less tender cuts of beef are simmered for several hours to obtain Carbonade flamande. Traditionally a small flame is used, fed by burning oil, on modern stoves, the source of heat is put very low, or a simmering plate is used to diminish the heat. Usually a cast iron pan is used with a thick bottom, the meat is ready if it can be easily torn apart into threads. Some modern gas ranges are equipped with a burner, with such burners usually located at the rear of the range. Many electric ranges have a simmer setting
9.
Boiling
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Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, boiling water is used as a method of making it potable by killing microbes that may be present. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, boiling is also used in cooking. Foods suitable for boiling vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks. As a cooking method it is simple and suitable for large scale cookery, tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals, commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as boil-in-the-bag products. Nucleate boiling is characterized by the growth of bubbles or pops on a heated surface, in general, the number of nucleation sites are increased by an increasing surface temperature. An irregular surface of the vessel or additives to the fluid can create additional nucleation sites, while an exceptionally smooth surface, such as plastic. Under these conditions, a liquid may show boiling delay. As the boiling surface is heated above a temperature, a film of vapor forms on the surface. Since this vapor film is less capable of carrying heat away from the surface. The point at which this occurs is dependent on the characteristics of boiling fluid, transition boiling may be defined as the unstable boiling, which occurs at surface temperatures between the maximum attainable in nucleate and the minimum attainable in film boiling. If a surface heating the liquid is significantly hotter than the liquid then film boiling will occur, where a layer of vapor. This condition of a vapor film insulating the surface from the liquid characterizes film boiling, in distillation, boiling is used in separating mixtures. This is possible because the rising from a boiling fluid generally has a ratio of components different from that in the liquid. The elimination of micro-organisms by boiling follows first-order kinetics—at high temperatures it is achieved in time and at lower temperatures. Boiling does not ensure the elimination of all micro-organisms, the bacterial spores Clostridium can survive at 100 °C but are not water-borne or intestine affecting, thus for human health, complete sterilization of water is not required. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process, boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk
10.
Egg as food
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Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of an eggshell, albumen. The most popular choice for egg consumption are chicken eggs, other popular choices for egg consumption are duck, quail, roe, and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, due to their protein content, the United States Department of Agriculture categorizes eggs as Meats within the Food Guide Pyramid. Despite the nutritional value of eggs, there are potential health issues arising from egg quality, storage. Chickens and other egg-laying creatures are widely kept throughout the world, in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens, bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs before 7500 BCE, chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs. In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods, the Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness, the word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the 17th century, the dried egg industry developed in the 19th century, before the rise of the frozen egg industry. In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, the production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies. In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, early egg cartons were made of paper. Bird eggs are a food and one of the most versatile ingredients used in cooking. They are important in many branches of the food industry. The most commonly used bird eggs are those from the chicken, duck and goose eggs, and smaller eggs, such as quail eggs, are occasionally used as a gourmet ingredient in western countries
11.
Poultry
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Poultry are domesticated birds kept by humans for the eggs they produce, their meat, or their feathers. These birds are most typically members of the superorder Galloanserae, especially the order Galliformes, if there are ducks and or geese that are kept as pets they shall not be considered poultry unlike domesticated chickens. Poultry also includes other birds that are killed for their meat, such as the young of pigeons but does not include wild birds hunted for sport or food. The word poultry comes from the French/Norman word poule, itself derived from the Latin word pullus, the domestication of poultry took place several thousand years ago. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have used for cockfighting at first and quail kept for their songs. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises. Poultry is the second most widely eaten type of meat globally and, along with eggs, all poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. The word poultry comes from the Middle English pultrie, from Old French pouletrie, from pouletier, poultry dealer, the word pullet itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word fowl is of Germanic origin, poultry can be defined as domestic fowls, including chickens, turkeys, geese and ducks, raised for the production of meat or eggs and the word is also used for the flesh of these birds used as food. The Encyclopædia Britannica lists the bird groups but also includes guinea fowl. In colloquial speech, the term fowl is often used near-synonymously with domesticated chicken, or with poultry or even just bird, both words are also used for the flesh of these birds. Poultry can be distinguished from game, defined as wild birds or mammals hunted for food or sport, chickens are medium-sized, chunky birds with an upright stance and characterised by fleshy red combs and wattles on their heads. Males, known as cocks, are larger, more boldly coloured. Chickens are gregarious, omnivorous, ground-dwelling birds that in their natural surroundings search among the leaf litter for seeds, invertebrates and they seldom fly except as a result of perceived danger, preferring to run into the undergrowth if approached. Todays domestic chicken is descended from the wild red junglefowl of Asia. Domestication is believed to have taken place between 7,000 and 10,000 years ago, and what are thought to be fossilized chicken bones have been found in northeastern China dated to around 5,400 BC. Archaeologists believe domestication was originally for the purpose of cockfighting, the bird being a doughty fighter
12.
Fish
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A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food, commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless. Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish also contains the tetrapods
13.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
14.
Bisphenol A
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Bisphenol A is an organic synthetic compound with the chemical formula 2C2 belonging to the group of diphenylmethane derivatives and bisphenols, with two hydroxyphenyl groups. It is a solid that is soluble in organic solvents. It has been in use since 1957. BPA is employed to make certain plastics and epoxy resins, bPA-based plastic is clear and tough, and is made into a variety of common consumer goods, such as water bottles, sports equipment, CDs, and DVDs. Epoxy resins containing BPA are used to water pipes, as coatings on the inside of many food and beverage cans. In 2015, an estimated 4 million tonnes of BPA chemical were produced for manufacturing polycarbonate plastic, BPA exhibits estrogen mimicking, hormone-like properties that raise concern about its suitability in some consumer products and food containers. Since 2008, several governments have investigated its safety, which prompted some retailers to withdraw polycarbonate products. The U. S. Food and Drug Administration has ended its authorization of the use of BPA in baby bottles and infant formula packaging, based on market abandonment, the European Union and Canada have banned BPA use in baby bottles. The FDA states BPA is safe at the current levels occurring in foods based on extensive research, in February 2016, France announced that it intends to propose BPA as a REACH Regulation candidate substance of very high concern. World production capacity of Bisphenol A was 1 million tons in the 1980s and it is a high production volume chemical. In 2003, U. S. consumption was 856,000 tons, 72% of which used to make polycarbonate plastic and 21% going into epoxy resins. In the U. S. less than 5% of the BPA produced is used in food contact applications, Bisphenol A was first synthesized by the Russian chemist Alexander Dianin in 1891. This compound is synthesized by the condensation of acetone with two equivalents of phenol, the reaction is catalyzed by a strong acid, such as hydrochloric acid or a sulfonated polystyrene resin. Bisphenol A is used primarily to make plastics, and products using bisphenol A-based plastics have been in use since 1957. At least 3.6 million tonnes of BPA are used by manufacturers yearly and it is a key monomer in production of epoxy resins and in the most common form of polycarbonate plastic. Bisphenol A and phosgene react to give polycarbonate under biphasic conditions, phenol is eliminated instead of hydrochloric acid. This transesterification process avoids the toxicity and handling of phosgene, BPA is also used in the synthesis of polysulfones and polyether ketones, as an antioxidant in some plasticizers, and as a polymerization inhibitor in PVC. Bisphenol A is also a precursor to the flame retardant tetrabromobisphenol A, Bisphenol A is a preferred color developer in carbonless copy paper and thermal point of sale receipt paper
15.
Bouquet garni
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The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish, there is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory, vegetables such as carrot, celery, celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, a slice or two of dried orange peel is not uncommonly added, sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a filter and butcher twine can be used. The term faggot was a name for the bouquet garni. NY, NY ISBN 0-517-53137-2, p.141
16.
Mirepoix (cuisine)
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A mirepoix is diced vegetable cooked for a long time on a gentle heat without colour or browning, usually with butter or other fat or oil. It is not sautéed or otherwise hard cooked, the intention being to sweeten rather than caramelise, further cooking, often with the addition of tomato purée, creates a darkened brown mixture called pincage. Where the flavour base is not pre-cooked the constituent vegetables may be cut to a larger size depending on the cooking time for the dish. Usually a mixture of onions, carrots, and celery, the ratio is two parts onions, one part carrots, and one part celery. Mirepoix is the base for a wide variety of dishes, such as stocks, soups, stews. According to Pierre Larousse, the unfortunate Duke of Mirepoix was an incompetent and mediocre individual. Beauvilliers, for instance, in 1814, gives a recipe for a Sauce à la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions. His mirepoix is listed among essences and, indeed, is a meaty concoction, the matignon is very similar to the mirepoix, except that the matignon is designed to be brought to the table and eaten with the dish or alone as a side dish. According to the 1938 Larousse Gastronomique, a mirepoix may be prepared au gras or au maigre, Mirepoix au maigre is sometimes called a brunoise. A mirepoix au gras contains diced ham or pork belly as an additional ingredient, the analogous soffritto is the basis for many traditional dishes in classic Italian cuisine, and the sofrito serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or holy trinity is a combination of onions, celery, and bell peppers. Traditionally, the ratio for mirepoix is 2,1,1 of onions, celery, and carrots. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color, Suppengrün means soup greens in German, and the Dutch equivalent is soepgroente. Soup greens usually come in a bundle and consists of a leek, a carrot, and it may also contain parsley, thyme, celery leaves, rutabaga, parsley root, and onions. The mix depends on regional traditions, as well as individual recipes, the vegetables used are cold-climate roots and bulbs with long shelf lives. Suppengrün act as herbs and impart hearty, strong flavors to the soup or sauce, providing a foil for other strong tasting ingredients such as dried peas and beans or pot roast. Large chunks of vegetables are cooked to make flavorful soups and stocks. Finely chopped Suppengrün are browned in fat and used as a basis for a finished sauce, the vegetables may also be cooked long enough until they fall apart, and may become part of the sauce or pureed to form the sauce
17.
Poached egg
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A poached egg is an egg that has been cooked by poaching, as opposed to simmering or boiling liquid. This method of preparation is favored for delicate foods that could be damaged by cooking at temperatures such as the boiling point of water. The perfect poached egg has a runny yolk, with a hardening crust, Eggs for poaching should be fresh, although newly laid eggs need to be more than 12 hours old, otherwise the white will separate from the yolk. Broken into water at the temperature, the white will cling to the yolk, resulting in cooked egg white. Another method states that an amount of vinegar may be added to the water. However, this technique is risky, as one may add too much vinegar into the water, resulting in a dry egg, stirring the water vigorously to create a vortex may also reduce dispersion. Special pans, with small cups, allow a number of eggs to be poached at the same time. Other methods of producing poached eggs, such as using cling film to keep the egg perfectly formed have been documented, cooking time varies from about two and a half minutes if the eggs begin at room temperature, about three minutes if taken from a refrigerator. The exact time depends on the size of the egg, dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water helps prevent over-cooking. The traditional method of poaching eggs is on the stove top, the term poaching is used for this method but is actually incorrect. The egg is placed in a cup and suspended over simmering water and this is usually a wide-bottomed pan with an inner lid, with holes containing a number of circular cups that each hold one egg, with an additional lid over the top. To cook, the pan is filled with water and brought to a simmer, the outer lid holds in the steam, ensuring that the heat surrounds the egg completely. The cups are often lubricated with butter in order to effect easy removal of the cooked egg, the result is very similar to the traditional coddled egg, although these steamed eggs are often cooked for longer, and hence are firmer. Eggs so prepared are often served on buttered toast, poached eggs are used in the traditional American breakfast/brunch dishes Eggs Benedict and Eggs Florentine. Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde, Creole poached egg dishes are typically served for brunches. Several cuisines include eggs poached in soup or broth and served in the soup, in parts of central Colombia, for instance, a popular breakfast item is eggs poached in a scallion/coriander broth with milk, known as changua or simply caldo de huevo. The Libyan dish Shakshouka consists of eggs poached in a tomato sauce. In Italy poached eggs are seasoned with grated parmigiano reggiano
18.
Sous-vide
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The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture. The method was first described by Sir Benjamin Thompson, Count Rumford in 1799 and it was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method. The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros in Roanne and he discovered that when foie gras was cooked in this manner, it kept its original appearance, did not lose excess amounts of fat, and had better texture. Another pioneer in sous-vide is Bruno Goussault, who researched the effects of temperature on various foods. As chief scientist of Alexandria, Virginia-based food manufacturer Cuisine Solutions, as may also be done in traditional poaching, sealing the food in sturdy plastic bags keeps in juices and aroma that otherwise would be lost in the process. If the food is removed from the heat too late, it becomes overcooked, as a result of precise temperature control of the bath and the fact that the bath temperature is the same as the target cooking temperature, very precise control of cooking can be achieved. Additionally, temperature, and thus cooking, can be very even throughout the food in cooking, even with irregularly shaped or very thick items. Fat on meat, which may become rancid with prolonged exposure to air, the degree of accuracy and constancy of cooking temperature required varies with the food cooked. But for an egg, which has proteins that denature at different temperatures, cooking times for normal cooking are determined by when the center of the cooked item reaches a few degrees below the targeted temperature. Then heating should be stopped immediately, while resting the food, if the heating continues, the food will be overcooked. The time taken for the center of food to reach the temperature depends on the initial temperature, the thickness and shape of the food. One limitation of sous-vide cooking is the fact that browning happens at much higher temperatures, the flavors and ‘crust’ texture developed by browning are generally seen as very desirable in the cooking of certain types of meat, such as a steak. The flavors and texture produced by browning cannot be obtained only the sous-vide technique. This secondary browning is done briefly, and sometimes at higher heat than normally used, so as to only the surface of the food. Similarly, the skin of fish can be cooked at high temperatures after the sous-vide to make the skin crisp, food safety is a function of both time and temperature, a temperature usually considered insufficient to render food safe may be perfectly safe if maintained for long enough. Some sous-vide fish recipes, for example, are cooked below 55 °C, however, people with compromised immunity should never eat food that has not been properly pasteurized. Women eating food cooked sous-vide while pregnant expose themselves and/or their unborn children to risk, pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin’s treatise specifies precise chilling requirements for ‘cook-chill’, pasteurised food can then be stored for up to two weeks at around 3 °C sealed within the vacuum pack
19.
Blanching (cooking)
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The meaning of blanch is to whiten, but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, when almonds or pistachios are blanched, the skin of the nut softens and can be easily removed later. Blanching may simply mean boiling in water for a period to remove unpleasant flavours such as tannins. For example, a treatment for African yam bean, is dehulling followed by blanching in water for 40 minutes at 100 °C. It is recommended that protein-rich salads to be eaten cold be prepared by immersing these protein foods in boiling water for 30 seconds followed by fast chilling, in addition celery, which is almost always a component of these salads…should be treated so as to minimize its bacterial content. In the case of French fries, blanching consists of pre-cooking the French fries in oil at a lower temperature prior to finishing them at a higher temperature, the blanching step cooks the interior of the potato, while the second step at the higher temperature crisps the outside. Parboiling How to Blanch Almonds at about. com
20.
Caramelization
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Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers, caramelans, caramelens, and caramelins, as the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning, however, unlike the Maillard reaction, caramelization is pyrolysis, as opposed to reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose, specific sugars each have their own point at which the reactions begin to proceed readily. Impurities in the sugar, such as the remaining in brown sugar. The caramelization reactions are also sensitive to the chemical environment, by controlling the level of acidity, the reaction rate can be altered. The rate of caramelization is generally lowest at near-neutral acidity, onions require 30 to 45 minutes of cooking to caramelize. Media related to caramelization at Wikimedia Commons Maillard reaction Sugar in food management
21.
Stew
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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables or meat, especially tougher meats suitable for slow-cooking, poultry, sausages, and seafood are also used. While water can be used as the liquid, wine, stock. Seasoning and flavourings may also be added, stews are typically cooked at a relatively low temperature, allowing flavors to mingle. Stewing is suitable for the least tender cuts of meat become tender. This makes it popular in low-cost cooking, cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, thickeners like cornstarch or arrowroot may also be used. Stews are similar to soups, and in some there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker, while soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients. Stews have been made since ancient times, herodotus says that the Scythians put the flesh into an animals paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off, in this way an ox, or any other sacrificial beast, is ingeniously made to boil itself. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle, other cultures used the shells of large mollusks to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more, there are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written in the early 14th century by the French chef known as Taillevent, has ragouts or stews of various types in it, the first written reference to Irish stew is in Byrons The Devils Drive, The Devil. A rebel or so in an Irish stew, stew is traditionally known as an English dish and has been a household favorite for centuries. In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added
22.
The Culinary Institute of America
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The Culinary Institute of America is an American private not-for-profit college specializing in culinary and baking and pastry arts education. The schools primary campus is located in Hyde Park, New York, with campuses in St. Helena and Napa, California, San Antonio, Texas. The college offers associate and bachelors degrees, and has the largest staff of American Culinary Federation Certified Master Chefs, the CIA also offers continuing education for professionals in the hospitality industry as well as conferences and consulting services. In addition to education, the college also offers recreational classes for non-professionals. The college operates student-run restaurants on their four U. S. campuses, the school colors refer to the schools mission to sustain the environment and to strive for excellence. The school was founded in 1946 in New Haven, Connecticut, with a growing student body, the school purchased a former Jesuit novitiate in Hyde Park in 1970, which remains its central campus. The school began awarding degrees in 1971 and bachelors degrees in 1993. The school opened its St. Helena campus in 1995, its Texas campus in 2008, its Singapore campus in 2010, with assistance from Yale University, the school purchased the Davies mansion in New Havens Prospect Hill neighborhood. The first class consisted of sixteen students and the faculty included a dietitian, a baker, in 1947 the school was renamed the Restaurant Institute of Connecticut to reflect its growing repute, the schools name was changed again to the Culinary Institute of America in 1951. Enrollment grew to approximately 1,000 students by 1969, beyond the capacity of its campus, so the school purchased the St. Andrew-on-Hudson Jesuit novitiate in Hyde Park. In 1971, the college began awarding degrees, and opened its doors in Hyde Park on the following year. From 1974 to 1979, the school built three residence halls, a library, a career planning center, and a learning resources center. From 1982 to 1984, the American Bounty and Caterina de Medici Restaurants, in 1984, the schools continuing education center opened, and the school improved its teaching kitchens and constructed an experimental kitchen and food laboratory. In 1990, the opened a baking and pastry facility. In 1993, the school opened its Conrad N, hilton Library and began offering bachelors degree programs. In 1995, the schools first branch opened, the Culinary Institute of America at Greystone in St. Helena. In 1998, the Student Recreation Center was opened, the Apple Pie Bakery Café opened in 2000, and the Colavita Center opened the following year. More residence halls were built at the schools Hyde Park campus in 2004, in 2005, Anton Plaza opened in Hyde Park while the Ventura Center for Menu Research and Development opened in St. Helena
23.
Hoboken, New Jersey
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Hoboken is a city in Hudson County, New Jersey, United States. Hoboken is part of the New York metropolitan area and is the site of Hoboken Terminal, Hoboken was first settled as part of the Pavonia, New Netherland colony in the 17th century. During the early 19th century the city was developed by Colonel John Stevens, first as a resort and it became a township in 1849 and was incorporated as a city in 1855. Hoboken is the location of the first recorded game of baseball and of the Stevens Institute of Technology, located on the Hudson Waterfront, the city was an integral part of the Port of New York and New Jersey and home to major industries for most of the 20th century. The character of the city has changed from a blue collar town to one of upscale shops, the name Hoboken was chosen by Colonel John Stevens when he bought land, on a part of which the city still sits. Like Weehawken, its neighbor to the north, Communipaw and Harsimus to the south, Hoebuck, old Dutch for high bluff and likely referring to Castle Point, was used during the colonial era and later spelled as Hobuck, Hobock, Hobuk and Hoboocken. The origin of Hobokens name was not related to the Hoboken district of Antwerp, however, in the nineteenth century, a folk etymology had emerged linking the town of to the similarly-named Flemish town. Hoboken was originally an island, surrounded by the Hudson River on the east and it was a seasonal campsite in the territory of the Hackensack, a phratry of the Lenni Lenape, who used the serpentine rock found there to carve pipes. Soon after it part of the province of New Netherland. Three Lenape sold the land that was to become Hoboken for 80 fathoms of wampum,20 fathoms of cloth,12 kettles, six guns and these transactions, variously dated as July 12,1630 and November 22,1630, represent the earliest known conveyance for the area. Pauw failed to settle the land, and he was obliged to sell his holdings back to the Company in 1633 and it was later acquired by Hendrick Van Vorst, who leased part of the land to Aert Van Putten, a farmer. In 1643, north of what would be known as Castle Point, Van Putten built a house. In series of Indian and Dutch raids and reprisals, Van Putten was killed and his buildings destroyed, deteriorating relations with the Lenape, its isolation as an island, or relatively long distance from New Amsterdam may have discouraged more settlement. In 1664, the English took possession of New Amsterdam with little or no resistance, english-speaking settlers interspersed with the Dutch, but it remained scarcely populated and agrarian. At the end of the Revolutionary War, Bayards property was confiscated by the Revolutionary Government of New Jersey, in 1784, the land described as William Bayards farm at Hoebuck was bought at auction by Colonel John Stevens for £18,360. In the early 19th century, Colonel John Stevens developed the waterfront as a resort for Manhattanites, on October 11,1811, Stevens ship the Juliana, began to operate as a ferry between Manhattan and Hoboken, making it the worlds first commercial steam ferry. In 1825, he designed and built a locomotive capable of hauling several passenger cars at his estate. Sybils Cave, a cave with a spring, was opened in 1832
24.
John Wiley & Sons
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Founded in 1807, Wiley is also known for publishing For Dummies. As of 2015, the company had 4,900 employees, Wiley was established in 1807 when Charles Wiley opened a print shop in Manhattan. Wiley later shifted its focus to scientific, technical, and engineering subject areas, Charles Wileys son John took over the business when his father died in 1826. The firm was successively named Wiley, Lane & Co. then Wiley & Putnam, the company acquired its present name in 1876, when Johns second son William H. Wiley joined his brother Charles in the business. Through the 20th century, the company expanded its activities, the sciences. Since the establishment of the Nobel Prize in 1901, Wiley and its companies have published the works of more than 450 Nobel Laureates. Wiley in December 2010 opened an office in Dubai, to build on its business in the Middle East more effectively, the company has had an office in Beijing, China, since 2001, and China is now its sixth-largest market for STEM content. Wiley established publishing operations in India in 2006, and has established a presence in North Africa through sales contracts with academic institutions in Tunisia, Libya, and Egypt. On April 16,2012, the announced the establishment of Wiley Brasil Editora LTDA in São Paulo, Brazil. Wileys scientific, technical, and medical business was expanded by the acquisition of Blackwell Publishing in February 2007. Through a backfile initiative completed in 2007,8.2 million pages of content have been made available online. Other major journals published include Angewandte Chemie, Advanced Materials, Hepatology, International Finance, launched commercially in 1999, Wiley InterScience provided online access to Wiley journals, major reference works, and books, including backfile content. Journals previously from Blackwell Publishing were available online from Blackwell Synergy until they were integrated into Wiley InterScience on June 30,2008, in December 2007, Wiley also began distributing its technical titles through the Safari Books Online e-reference service. On February 17,2012, Wiley announced the acquisition of Inscape Holdings Inc. which provides DISC assessments and training for interpersonal business skills. On August 13,2012, Wiley announced it entered into an agreement to sell all of its travel assets, including all of its interests in the Frommers brand. On October 2,2012, Wiley announced it would acquire Deltak edu, LLC, Deltak is expected to contribute solid growth to both Wileys Global Education business and Wiley overall. Seventh-generation members Jesse and Nate Wiley work in the companys Professional/Trade and Scientific, Technical, Medical, and Scholarly businesses, respectively. Wiley has been owned since 1962, and listed on the New York Stock Exchange since 1995, its stock is traded under the symbols NYSE, JW. A and NYSE
25.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
26.
OCLC
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The Online Computer Library Center is a US-based nonprofit cooperative organization dedicated to the public purposes of furthering access to the worlds information and reducing information costs. It was founded in 1967 as the Ohio College Library Center, OCLC and its member libraries cooperatively produce and maintain WorldCat, the largest online public access catalog in the world. OCLC is funded mainly by the fees that libraries have to pay for its services, the group first met on July 5,1967 on the campus of the Ohio State University to sign the articles of incorporation for the nonprofit organization. The group hired Frederick G. Kilgour, a former Yale University medical school librarian, Kilgour wished to merge the latest information storage and retrieval system of the time, the computer, with the oldest, the library. The goal of network and database was to bring libraries together to cooperatively keep track of the worlds information in order to best serve researchers and scholars. The first library to do online cataloging through OCLC was the Alden Library at Ohio University on August 26,1971 and this was the first occurrence of online cataloging by any library worldwide. Membership in OCLC is based on use of services and contribution of data, between 1967 and 1977, OCLC membership was limited to institutions in Ohio, but in 1978, a new governance structure was established that allowed institutions from other states to join. In 2002, the structure was again modified to accommodate participation from outside the United States. As OCLC expanded services in the United States outside of Ohio, it relied on establishing strategic partnerships with networks, organizations that provided training, support, by 2008, there were 15 independent United States regional service providers. OCLC networks played a key role in OCLC governance, with networks electing delegates to serve on OCLC Members Council, in early 2009, OCLC negotiated new contracts with the former networks and opened a centralized support center. OCLC provides bibliographic, abstract and full-text information to anyone, OCLC and its member libraries cooperatively produce and maintain WorldCat—the OCLC Online Union Catalog, the largest online public access catalog in the world. WorldCat has holding records from public and private libraries worldwide. org, in October 2005, the OCLC technical staff began a wiki project, WikiD, allowing readers to add commentary and structured-field information associated with any WorldCat record. The Online Computer Library Center acquired the trademark and copyrights associated with the Dewey Decimal Classification System when it bought Forest Press in 1988, a browser for books with their Dewey Decimal Classifications was available until July 2013, it was replaced by the Classify Service. S. The reference management service QuestionPoint provides libraries with tools to communicate with users and this around-the-clock reference service is provided by a cooperative of participating global libraries. OCLC has produced cards for members since 1971 with its shared online catalog. OCLC commercially sells software, e. g. CONTENTdm for managing digital collections, OCLC has been conducting research for the library community for more than 30 years. In accordance with its mission, OCLC makes its research outcomes known through various publications and these publications, including journal articles, reports, newsletters, and presentations, are available through the organizations website. The most recent publications are displayed first, and all archived resources, membership Reports – A number of significant reports on topics ranging from virtual reference in libraries to perceptions about library funding
27.
Dry roasting
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Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with such as nuts. Dry roasted foods are stirred as they are roasted to ensure even heating, dry roasting can be done in a frying pan or wok, or in a specialized roaster. Dry roasting changes the chemistry of proteins in the food, changing their flavor, roasted spices are commonly prepared by adding various herbs, spices and sugars in the frying pan and roasting until brown
28.
Hot salt frying
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Hot salt frying and hot sand frying are cooking techniques used by street-side food vendors in Pakistan, China and India. In Pakistan, hot salt frying is used by street vendors to cook corn. Rock salt is preheated in a wok, either the whole corn or individual kernels are buried in the salt and occasionally turned. Coarse sea salt is placed in a wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt, in India, this technique is used by street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok. Hot sand frying is a cooking technique for street-side food vendors in China. A large wok is filled with sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen
29.
Searing
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Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc. in which the surface of the food is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are used to sear all sides of a particular piece of meat, fish, poultry. To obtain the desired brown or black crust, the surface must exceed 150 °C, so searing requires the meat surface be free of water. Nonetheless, it remains an essential technique in cooking meat for several reasons, The browning creates desirable flavors through caramelization, the appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate, typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color, the incorrect belief that searing meat seals in the juices is widespread and still often repeated. This theory was first put forth by Justus von Liebig, a German chemist and food scientist, the notion was embraced by contemporary cooks and authors, including Auguste Escoffier. It is more cited in regards to larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb. Simple experimentation can test the theory, in two similar cuts of meat are cooked, one of which is seared and one of which is not. Each piece is then cooked normally in a preferred method until each reaches exactly the same predetermined internal temperature and they are then weighed to see which lost more moisture. As early as the 1930s, such experiments were carried out, moisture in liquid and vapor form continues to escape from a seared piece of meat
30.
Baking
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Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
31.
Roasting
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Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food, Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted, any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. A roast joint of meat can take one, two, even three hours to cook—the resulting meat is tender, also, meats and vegetables prepared in this way are described as roasted, e. g. roasted chicken or roasted squash. For roasting, the food may be placed on a rack, in a pan or, to ensure even application of heat. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, during oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat, low-temperature cooking, high-temperature cooking, each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven,95 °C to 160 °C, is best when cooking with large cuts of meat, turkey and this is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a tender product. More of the collagen that makes meat tough is dissolved in slow cooking, at true roasting temperatures,200 °C or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, fast cooking gives more variety of flavor, because the outside is brown while the center is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. The objective in any case is to retain as much moisture as possible, while providing the texture, as meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out, during roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting and they are particularly popular for turkeys. Until the late 19th century, roasting by dry heat in an oven was called baking, Roasting originally meant turning meat or a bird on a spit in front of a fire
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Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make such as whisky, smoked beer. In Europe, alder is the traditional smoking wood, but oak is often used now. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley used to make whisky. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish, in Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. Historically, farms in the Western world included a building termed the smokehouse. This was generally well-separated from other buildings both because of the danger and because of the smoke emanations. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons, the smoking of food dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, these dwellings could become very smoky, until the modern era, smoking was of a more heavy duty nature as the main goal was to preserve the food. Large quantities of salt were used in the process and smoking times were quite long. The advent of modern transportation made it easier to transport food products long distances. Smoking became more of a way to flavor than to preserve food, in 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers, smokehouse temperatures for cold smoking are typically done between 20 to 30 °C. In this temperature range, foods take on a smoked flavor, cold smoking does not cook foods. Meats should be cured before cold smoking. Cold smoking can be used as an enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops
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Grilling
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, food to be grilled is cooked on a grill, a grill pan, or griddle. Heat transfer to the food when using a grill is primarily through thermal radiation, heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the source for grilling comes from above. In this case, the pan that holds the food is called a broiler pan, direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C, marination may reduce the formation of these compounds. Grilling is often presented as an alternative to cooking with oils, although the fat. In Japanese cities, yakitori carts, restaurants, or shops can be found and these contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore, Indonesia, and Thailand, a food item from food vendors is satay. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal, care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames, the meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used, other methods are used less frequently. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and even hailed as national specialties, in Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet and it is also common to cook meat and vegetables together on a skewer, this is called grillspett. In the United Kingdom, Commonwealth countries, and Ireland, grilling refers to cooking food directly under a source of direct. The grill is usually a part of an oven where the food is inserted just under the element
34.
Rotisserie
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This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys. The rotation cooks the meat evenly in its own juices and allows access for continuous self-basting. In medieval and early modern kitchens, the spit was the way of cooking meat in a large household. A servant, preferably a boy, sat near the turning the metal rod slowly and cooking the food. Mechanical turnspits were later invented, first powered by dogs on treadmills, the spit could also be powered by a turbine mounted in the chimney with a worm transmission for torque and speed conversion. Spits are now driven by electric motors. Rotisserie can also refer to a device used for rotisserie cooking. The word comes from French where it first appeared in Paris shops around 1450, additionally, in restaurants employing the Escoffierian brigade de cuisine, the rotisseur is the chef responsible for all spit-roasted, oven roasted, grilled and in some cases fried foods. It is commonly known in Latin America as A la brasa and this style mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef, the design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are used to mass-produce roasted meats for sale to consumers. In this style of rotisserie, balance is important, if the object to be cooked is far out of balance, it will impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can cause the mechanism to jam. For these two reasons, some skewering skill is required, high-end consumer ovens commonly come with a rotisserie. In these cases, the drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks, a carrier may be needed to provide one or both bearing points for the spit. The speed of rotation can vary, depending on the type of food being cooked, large animals, such as whole pigs, are often cooked at speeds ranging from 3 rpm to 1 rpm. Ron Popeil, inventor of the Ronco Showtime rotisserie oven, claims that 6 rpm is a speed for cooking a variety of food
35.
Toast
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Toast is sliced bread about 1⁄2 inch thick that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction altering the flavor of the bread, toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used, toast is commonly eaten with butter or margarine and sweetened toppings, such as jam or jelly. Regionally, savoury spreads, such as butter or yeast extracts. When buttered, toast may also be served as an accompaniment to savoury dishes, especially soups or stews, toast is a common breakfast food. While slices of bread are most common, bagels and English muffins are also toasted, scientific studies in the early 2000s found that toast may contain carcinogens caused by the browning process. The word toast, which sliced bread singed by heat comes from the Latin torrere. The first reference to toast in print is in a recipe for Oyle Soppys that dates from 1430. In the 1400s and 1500s, toast was discarded or eaten after it was used as a flavouring for drinksIn the 1600s, toast was still thought of as something that was put it into drinks. Shakespeare gave this line to Falstaff in The Merry Wives of Windsor,1616, Go, fetch me a quart of Sacke, toast has been used as an element of American haute cuisine since at least the 1850s. In a modern kitchen, the usual method of toasting bread is by the use of a toaster. To use a modern toaster, sliced bread is placed into the slots on the top of the toaster, the toaster is tuned to the correct setting. The toast is ready when the lever pops up along with the toast, if the bread is insufficiently toasted, the lever can be pressed down again. Bread toasted in a conventional toaster can sweat when it is served and this occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread. It can also be toasted by a toaster which are often used in hotels, restaurants. These work by having one heating element on the top and one on the bottom with a conveyor belt in the middle which carries the toast between the two heating elements. This allows toast to be made consistently as more slices can be added at any time without waiting for ones to pop up. Bread can also be toasted under a grill, in an open oven and this oven toast is usually buttered before toasting
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Decoction
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Decoction is a method of extraction by boiling herbal or plant material to dissolve the chemicals of the material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing the plant material to allow for maximum dissolution, Decoction can be used to make herbal teas, leaf teas, coffees, tinctures and similar solutions. A decoction is also the name for the resulting liquid, although this method of extraction differs from infusion and percolation, the resultant liquids can sometimes be similar in their effects, or general appearance and taste. The term dates back to 1350–1400 from present participle stem of Latin decoquere, in herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots and bark. To achieve this, the plant material is usually boiled for 1–2 hours in 1-5 liters of water, concoction Percolation Infusion Maceration Tincture Herbalism How To Make a Herbal Decoction from unexplained. net
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Parboiling
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Parboiling is the partial boiling of food as the first step in cooking. The word is a portmanteau of partial and boil used by Americans to describe Blanching, the word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, the food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to cook an item which will then be cooked another way such as braising, grilling. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water, sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking and this process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in the districts of Udupi and Dakshina Kannada of Karnataka state, in the state of Kerala, and in most parts of Tamil Nadu, Bihar, West Africa and the Afro-Caribbean diaspora are also accustomed to parboiling rice. Blanching Parbaking Parcooking The American Heritage Dictionary of the English Language Kitchen Dictionary at Recipe*zaar
38.
Coddling
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In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is only applied to coddled eggs. The process is either done in a pan or pot. The word coddle evolved from the name of a drink, caudle
39.
Creaming (food)
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L Creaming is used to refer to several different culinary processes. Creaming, in sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass. The technique is most often used in making buttercream, cake batter or cookie dough, the dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the fat, remain in the final batter and expand as the item is baked. It then gives it a nice finish to the cake, creamed food, in cooking, denotes food that is prepared by slow simmering or poaching in milk or cream. Some typical creamed dishes include creamed corn and creamed chipped beef on toast, some commercial preparations of creamed food substitute water and a starch for all or some of the milk or cream. This produces a creamy texture with no actual cream or milk used, Creaming in milk production is the process by which cream rises to the top of un-homogenized milk. In this sense, the word is similar to the term creaming as it is used in chemistry
40.
Infusion
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An infusion is also the name for the resultant liquid. The process of infusion is distinct from decoction, which involves boiling the plant material, or percolation, the first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in The Canon of Medicine. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference, an infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries, the liquid is typically boiled and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid, unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use. The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared, usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion, four hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be, a common proportion used is 28 g of herb to 0.5 L of liquid. There have been several accessories and techniques for removing the steeped or left over products that were used to infuse liquids such as water, oil, the use of a metal steeper, which looks like a metal clamp. Tea infusers work as strainers and assist in removal of used herbs, leaves, french presses are commonly used to infuse water with various teas and coffee. Lastly, and most commonly used, the tea bag, tea bags today are made with filter paper and filled with various tea flavors. A common example of an infusion is tea, most varieties of tea call for steeping the leaves in hot water, although some variants call for decoction instead. Many herbal teas are prepared by infusion, as well, lemon, chamomile, senna, apple, ginger, rooibos, herbal infusions in water and oil are both commonly used as herbal remedies. Coffee can also be made through infusion, but is often made through percolation. Plants with desirable flavors may be steeped in an oil or vinegar for an extended period, the infused oil or vinegar is often sold still containing the plant. Chiles, lemon, garlic, and many plants may be used. There can be ambiguity in the labeling of oils, for example, what is described as sesame oil may be oil extracted from sesame seeds
41.
Slow cooker
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A slow cooker, also known as a Crock-Pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for hours of dishes that would otherwise be boiled, pot roast, soups, stews. A wide variety of dishes can be prepared in slow cookers, including ones typically made quickly, such as cocoa, the Naxon Utilities Corporation of Chicago, under the leadership of Irving Naxon, developed the Naxon Beanery All-Purpose Cooker. Naxon was inspired by a story his Jewish grandmother told about how back in her native Lithuanian town, her mother made a stew called cholent, a 1950 advertisement shows a slow cooker called the Simmer Crock, made by the Industrial Radiant Heat Corp. of Gladstone, NJ. The Rival Company bought Naxon in 1970 and reintroduced it under the Crock-Pot name in 1971, slow cookers achieved popularity in the US during the 1970s, when many women began to work outside the home. They could start dinner cooking in the morning going to work. In 1974, Rival introduced removable stoneware inserts making the appliance easier to clean, the brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. Other brands of this appliance include Cuisinart, GE, Hamilton Beach, KitchenAid, Magic Chef, West Bend Housewares, and the now defunct American Electric Corporation. A basic slow cooker consists of a round or oval cooking pot made of glazed ceramic or porcelain, surrounded by a housing, usually metal. The lid itself is made of glass, and seated in a groove in the pot edge, condensed vapor collects in the groove. The contents of a pot are effectively at atmospheric pressure. A slow cooker is quite different from a pressure cooker and presents no danger of a pressure release. The crock, or ceramic pot, itself acts as both a container and a heat reservoir. Slow cookers come in capacities from 500 mL to 7 L, because the heating elements are generally located at the bottom and often also partway up the sides, most slow cookers have a minimum recommended liquid level to avoid uncontrolled heating. Many slow cookers have two or more heat settings, some have continuously variable power, most slow cookers have no temperature control and deliver a constant heat to the contents. The temperature of the contents rises till it reaches boiling point, at a lower setting, it may just simmer at a temperature below the boiling point. Newer programmable rice cookers may be used as slow cookers, to use a slow cooker, the cook places raw food and a liquid, such as stock, water, or wine, in the slow cooker. Some recipes call for pre-heated liquid, the cook puts the lid on the slow cooker and turns it on
42.
Smothering (food)
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Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a pan over low heat with a small amount of liquid. The meat dishes cooked in this fashion are typically served over boiled or steamed rice as a rice and gravy. It is often done in a cast iron pot or dutch oven, a large variety of meats are smothered in South Louisiana cuisine, including both domestic animals and wild game. Domestic animals cooked in this fashion include chicken, domestic duck, pork, beef, wild game commonly cooked in this fashion include squirrel, rabbit, nutria rat, feral pig, woodcock, wild duck, and venison. Raised on Rice and Gravy, a 2009 documentary film by Conni Castille and Allison Bohl, chronicles the prevalence of the dish at local plate lunch houses, in French, the word étouffée means smothered. Étouffée can be using different shellfish, the most popular version of the dish being Crawfish Étouffée. Originally étouffée was a dish in the Acadiana area surrounding Breaux Bridge. In the late twentieth century a waiter at the popular Bourbon Street restaurant Galatoires brought the dish in to his employer to try, the dish was added to their menu and other restaurants in the city soon followed, with the dish gaining in popularity with locals and tourists alike. Many Cajun restaurant owners claim that étouffée is the most popular dish on their menus, varieties of vegetables cooked by smothering include cabbage, okra, potatoes and corn. The vegetables are kept burning by the addition of animal fats or oils
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Steeping
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Steeping is the soaking in liquid of a solid so as to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour, herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt from smoked ham or salted cod, one example is the steeping of corn, part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned, in the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released, the corn is then ground to break free the germ and other components, and the water used, which has absorbed various nutrients, is recycled for use in animal feeds. Dried teas as loose tea or tea bags are prepared for drinking by steeping the leaves in just boiled or heated water to release the flavour and this is often done in a cup, mug, teapot, pitcher or urn. A tea infuser or a tea strainer may be used to assist in this process, steeping grain is a part of beer making
44.
Bain-marie
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A bain-marie is also used to melt ingredients for cooking. Under the outer container of the bain-marie is a heat source, typically the inner container is immersed about halfway into the working fluid. The insulating action of the water helps to keep contents of the pot from boiling or scorching. Using different working fluids in the container will result in different maximum temperatures. A contemporary alternative to the traditional, liquid-filled bain-marie is the electric dry-heat bain-marie, the dry-heat form of electric bains-marie often consumes less energy, requires little cleaning, and can be heated more quickly than traditional versions. They can also operate at higher temperatures, and are much less expensive than their traditional counterparts. Electric bains-marie can also be wet, using hot water or vapor, or steam. The open, bath-type bain-marie heats via a small, hot-water tub, chocolate can be melted in a bain-marie to avoid splitting and caking onto the pot. Special dessert bains-marie have an insulated container and are used as a chocolate fondue. Cheesecake is often baked in a bain-marie to prevent the top from cracking in the centre, custard may be cooked in a bain-marie to keep a crust from forming on the outside of the custard before the interior is fully cooked. The humidity from the steam that rises as the water helps keep the top of the custard from becoming too dry. Classic warm sauces, such as Hollandaise and beurre blanc, requiring heat to emulsify the mixture, some charcuterie such as terrines and pâtés are cooked in an oven-type bain-marie. Thickening of condensed milk, such as in confection-making, is easily in a bain-marie. Controlled-temperature bains-marie can be used to heat frozen breast milk before feedings, bains-marie can be used in place of chafing dishes for keeping foods warm for long periods of time, where stovetops or hot plates are inconvenient or too powerful. A bain-marie can be used to re-liquefy hardened honey by placing a glass jar on top of any improvised platform sitting at the bottom of a pot of boiling water. In small scale soap-making, a bain-maries inherent control over maximum temperature makes it optimal for liquefying melt-and-pour soap bases prior to molding them into bars and it offers the advantage of maintaining the base in a liquid state, or reliquefying a solidified base, with minimal deterioration. Similarly, using a bath, traditional wood glue can be melted. The name comes from the medieval-Latin term balneum Mariae—literally, Marys bath—from which the French bain de Marie, the devices invention has been popularly attributed to Mary the Jewess, an ancient alchemist
45.
Double steaming
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Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as birds nest soup and shark fin soup. The food is covered with water and put in a ceramic jar. This technique ensures there is no loss of liquid or moisture from the food being cooked, in Cantonese, double steaming is called dun. The meaning of the Chinese character for dun in Cantonese is different from that in Mandarin and this technique is also common in Fujian, a neighbouring province of Guangdong. Cantonese cuisine is famous for its slow-cooked soup, one famous dish of this kind is called the winter melon urn. It is prepared by emptying the inside of a melon to make an urn. The outside of the melon is often carved with artistic patterns. The inside is filled with soup ingredients, such as Chinese cured ham. The whole urn, complete with its original melon lid, is double-steamed for at least four hours, the flavour of the soup is soaked into the flesh of the melon. The whole melon and its contents are brought to the dinner table, the soup is served by scooping out the liquid and the inside wall of the melon. In this case, the edible melon takes the place of the double steaming jar and this application is possible because winter melon has a waxy, and thus waterproof, rind. Winter melon is believed to be nourishing and it is cooked with ingredients that are believed to be too yin or too yang. A dessert dish called double-steamed frog ovaries in a coconut is traditionally prepared for women, Chinese medicinal ingredients, spices, and rock sugar, are placed inside a young coconut to soak in the original coconut juice. The filled coconut is then double-steamed for several hours, the whole coconut is served whole at the table after dinner. The contents and the wall of the coconut are scooped out to be consumed. Steaming Double boiler Bain-marie List of steamed foods
46.
Steaming
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Steaming is a method of cooking using steam. This is often done with a steamer, a kitchen appliance made specifically to cook food with steam. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years, steaming is considered a healthy cooking technique that can be used for many kinds of food. Steaming works by boiling water continuously, causing it to vaporize into steam, the food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food. This differs from double boiling, in food is not directly exposed to steam, or pressure cooking. Such cooking is most often done by placing the food into a food steamer, the steamer usually has a lid that is placed on the top of the container during cooking to allow the steam to cook through the food. When a steamer is unavailable, food can be steamed inside a wok, some modern home microwave ovens include a structure to cook food by steam vapor produced in a separate water container, providing a similar result to being cooked by fire. There are also specialized steam ovens available, some of the earliest examples of steam cooking have been found in Cochise County, Arizona, where steam pits were used for cooking about 10,000 years ago. In Chinas Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5000 BCE, from the eighth century CE, thin cypress strips were used to make steamers, today they are constructed from bamboo with slatted bases. The classic steamer has a chimney in the center, which distributes the steam among the tiers, in Western cooking, steaming is most often used to cook vegetables—it is rarely used to cook meats. However, steamed clams are prepared by steaming, with Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed, for example, steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose. Rice can be steamed too, although in Chinese cooking this is referred to as cooking rather than steaming. In Thailand steaming is the definition of minimalist cooking, steaming fish in Thai-style gently cooks the fish until just tender. Wheat foods are steamed as well, examples include buns and Chinese steamed cakes. Steamed meat dishes are common in Chinese restaurants than in traditional home cooking. Commercially sold frozen foods formerly had instructions to reheat by steaming, until the rise in popularity of home microwave ovens, overcooking or burning food is easily avoided when steaming it. Individuals preferring to avoid additional fat intake may prefer steaming to methods which require cooking oil, steaming also results in a more nutritious food than boiling, because fewer nutrients are leached away into the water, which is usually discarded
47.
Blackening (cooking)
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Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and it is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter, while the original recipe calls for redfish, the same method of preparation can be applied to other types of fish and other protein sources, such as steak or chicken cutlets
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