The following outline is provided as an overview of and topical guide to the preparation of

food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

: Food preparation is an art form and applied science that includes techniques like

cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

to make ingredients fit for consumption and/or palatable.

Essence of food preparation

The process of food preparation includes selecting the ingredients needed and correctly handling ingredients to produce the components of a

meal A meal is an occasion that takes place at a certain time and includes consumption of food. The English names used for specific meals vary, depending on the speaker's culture, the time of day, or the size of the meal. A meal is different from a ...

. *

Art Art is a diverse range of cultural activity centered around ''works'' utilizing creative or imaginative talents, which are expected to evoke a worthwhile experience, generally through an expression of emotional power, conceptual ideas, tec ...

– an art, one of ''the'' arts, is a creative endeavor or discipline. **

Culinary art Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

– art of preparing and cooking foods. *

Skill A skill is the learned or innate ability to act with determined results with good execution often within a given amount of time, energy, or both. Skills can often be divided into domain-general and domain-specific skills. Some examples of gen ...

– learned capacity to carry out pre-determined results often with the minimum outlay of time, energy, or both. * Meal preparation – the process of planning meals.

General food preparation concepts

Chef A chef is a professional Cook (profession), cook and tradesperson who is proficient in all aspects of outline of food preparation, food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term (), the di ...

– a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation. *

Cookbook A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetize ...

Cooking Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or Food safety, safe. Cooking techniques and ingredients vary widely, from ...

– act of preparing food for

eating Eating (also known as consuming) is the ingestion of food. In biology, this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive – ...

. It encompasses a vast range of methods, tools and combinations of

ingredient In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different re ...

s to improve the flavour or digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result. *

Cooking oil Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing h ...

Cooking weights and measures In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" ...

– includes conversions and equivalences common in cooking. *

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

– specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlying culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade. *

Eating Eating (also known as consuming) is the ingestion of food. In biology, this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive – ...

* Flavor *

Food Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, ...

is anything solid or liquid which when swallowed, digested and assimilated in the body provides it with essential substances called nutrients and keeps it well. It is the basic necessity of life. Food supplies energy, enables growth and repair of tissues and organs. *

Food and cooking hygiene Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from th ...

Foodborne illness Foodborne illness (also known as foodborne disease and food poisoning) is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, as well as prions (the agents of mad cow disease), and toxins such ...

Food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ...

Ingredient In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish, and the term may also refer to a specific food item in relation to its use in different re ...

s *

International food terms The following list of international English food terms points out differences in food terminology between some different dialects of English. List Digestive biscuits and Graham crackers These two items are fairly different, but are use ...

– useful when reading about food and recipes from different countries. *

Recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish (food), dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main r ...

Restaurant A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants ...

Staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

– a food that is "eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs".

Cooking techniques

Cooking with dry heat

Baking Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is ...

– the technique of prolonged cooking of food by dry heat acting by

convection Convection is single or Multiphase flow, multiphase fluid flow that occurs Spontaneous process, spontaneously through the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity (see buoy ...

, normally in an

oven upA double oven A ceramic oven An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been use ...

, but can also be done in hot ashes or on hot stones. Appliances like Rotimatic also allow automatic baking. :*

Blind-baking Baking blind (sometimes called pre-baking) is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as with pudding or cream pies), in wh ...

– baking pastry before adding a filling. *

Barbecuing Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to coo ...

– method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal. *

Grilling Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and v ...

– a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. May involve a grill, a grill pan, or griddle. * Maillard reaction – a chemical reaction that occurs when

amino acid Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins. Only these 22 a ...

s and

reducing sugar A reducing sugar is any sugar that is capable of acting as a reducing agent. In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a react ...

s are exposed to heat which gives browned food its distinctive flavor *

Roasting Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelizat ...

– cooking method that uses dry heat, whether an open flame,

, or other heat source. Roasting usually causes

caramelization Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and ...

or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. * Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven. *

Smoking Smoking is a practice in which a substance is combusted, and the resulting smoke is typically inhaled to be tasted and absorbed into the bloodstream of a person. Most commonly, the substance used is the dried leaves of the tobacco plant, whi ...

– the process of

flavoring A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of ...

, or preserving

by exposing it to the

smoke Smoke is an aerosol (a suspension of airborne particulates and gases) emitted when a material undergoes combustion or pyrolysis, together with the quantity of air that is entrained or otherwise mixed into the mass. It is commonly an unwante ...

from burning or smoldering plant materials, most often

wood Wood is a structural tissue/material found as xylem in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulosic fibers that are strong in tension and embedded in a matrix of lignin t ...

. Hot smoking will cook and flavor the food, while cold smoking only flavors the food. *

Searing Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork Pork is the culinary name for the meat of the ...

– technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.

Cooking with wet heat

Water and other liquids

* Basting – the continued application of a liquid marinade or sauce during dry-heat cooking, usually when roasting meat. *

Boiling Boiling or ebullition is the rapid phase transition from liquid to gas or vapor, vapour; the reverse of boiling is condensation. Boiling occurs when a liquid is heated to its boiling point, so that the vapour pressure of the liquid is equal to ...

– the rapid

vaporization Vaporization (or vapo(u)risation) of an element or compound is a phase transition from the liquid phase to vapor. There are two types of vaporization: evaporation and boiling. Evaporation is a surface phenomenon, whereas boiling is a bulk phenome ...

of a

liquid Liquid is a state of matter with a definite volume but no fixed shape. Liquids adapt to the shape of their container and are nearly incompressible, maintaining their volume even under pressure. The density of a liquid is usually close to th ...

, which occurs when a liquid is heated to its

boiling point The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding envi ...

, the

temperature Temperature is a physical quantity that quantitatively expresses the attribute of hotness or coldness. Temperature is measurement, measured with a thermometer. It reflects the average kinetic energy of the vibrating and colliding atoms making ...

at which the

vapor pressure Vapor pressure or equilibrium vapor pressure is the pressure exerted by a vapor in thermodynamic equilibrium with its condensed phases (solid or liquid) at a given temperature in a closed system. The equilibrium vapor pressure is an indicat ...

of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. * Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process. *

Braising Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cook ...

– combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. * Coddling – food is heated in water kept just below the boiling point. *

Infusion Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An inf ...

– the process of soaking plant matter, such as fruits or tea leaves, in a liquid, such as water or alcohol, so as to impart flavor into the liquid. *

Poaching Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set against the huntin ...

– process of gently simmering food in liquid, generally milk, stock, or wine. *

Pressure cooking A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at low ...

– cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling. *

Simmering Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

–

s are cooked in hot liquids kept at or just below the

water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...

,Simmer definition
fro
About.com - Culinary arts
Retrieved May 2009. but higher than

poaching Poaching is the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set against the huntin ...

. *

Steaming Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American Southwest, steam pits used for cooking ha ...

– boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food. ** Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. *

Steeping Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) 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 ...

– saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water. *

Stewing A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, ...

– food is cooked in liquid and served in the resultant

gravy Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food ...

. * Vacuum flask cooking

Frying with oil

Frying Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed ...

–

food in oil or another

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

, a technique that originated in ancient

Egypt Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northe ...

around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 *

Deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a fryi ...

– food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. * Gentle frying * Hot salt frying *

Pan frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as bacon, ...

– cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. * Pressure frying *

Sautéing Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Descr ...

* Shallow frying *

Stir frying Stir frying ( zh, c= 炒, p=chǎo, w=ch'ao3, cy=cháau) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries ...

Other food preparation techniques

Chemical techniques

Brining Brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness. Flavor can be further developed with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typical ...

–Brining is a process similar to marination in which meat or poultry is soaked in brine before cooking * Ceviche *

Drying Drying is a mass transfer process consisting of the removal of water or another solvent by evaporation from a solid, semi-solid or liquid. This process is often used as a final production step before selling or packaging products. To be consider ...

Fermentation Fermentation is a type of anaerobic metabolism which harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products. Organic molecules, such as glucose or other sugars, are catabolized and reduce ...

* Marinating :*

Saikyoyaki ''Saikyoyaki'' () is a method of preparing fish in traditional Japanese cuisine by first Marination, marinating fish slices overnight in a white miso paste from Kyoto called ''saikyo shiro miso'' (西京白味噌). This dish is a speciality of Ky ...

Pickling Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects t ...

* Salting *

Seasoning Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...

* Souring *

Sprouting Sprouting is the natural process by which seeds or spores germination, germinate and put out Shoot (botany), shoots, and already established plants produce new leaves or buds, or other Plant development#Adventitious structures, structures expe ...

* Sugaring

Mechanical techniques

Cutting Cutting is the separation or opening of a physical object, into two or more portions, through the application of an acutely directed force. Implements commonly used for wikt:cut, cutting are the knife and saw, or in medicine and science the sca ...

** Cutting board ** Dicing – cutting an ingredient into cubes of a consistent size. ** Grating – using a grater to shred an ingredient, for instance, vegetables or cheese. ** Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. ** Mincing – cutting an ingredient into very small pieces. ** Peeling – removing the outer skin/covering off of an ingredient, commonly a fruit or a vegetable. ** Shaving – the process of planing off thin strips of an ingredient. ** Chiffonade – cutting an ingredient into ribbons. *

Kneading In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. It allows the process of baking to be shortened by developing the gluten more qu ...

Milling Milling may refer to: * Milling (minting), forming narrow ridges around the edge of a coin * Milling (grinding), breaking solid materials into smaller pieces by grinding, crushing, or cutting in a mill * Milling (machining), a process of using ro ...

* Mixing – incorporating several different ingredients to make something new; for instance, mixing water, sugar, and lemon juice makes lemonade. ** Blending – using a specialized machine called a blender to grind or puree ingredients together. * Vacuum filling – a mechanized method of creating filled items, for instance, for filling pastries.

Cooking tools

Appliances

Microwave oven A microwave oven, or simply microwave, is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces Dipole#Molecular dipoles, polar molecules in the food to rotate and ...

– type of oven that heats foods quickly and efficiently using microwaves. However, unlike conventional

s, a

microwave Microwave is a form of electromagnetic radiation with wavelengths shorter than other radio waves but longer than infrared waves. Its wavelength ranges from about one meter to one millimeter, corresponding to frequency, frequencies between 300&n ...

oven does not brown bread or bake food. This makes microwave ovens unsuitable for cooking certain foods and unable to achieve certain culinary effects. Additional kinds of heat sources can be added into microwave ovens or microwave packaging so as to add these additional effects. *

Oven upA double oven A ceramic oven An oven is a tool that is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been use ...

* Stove or cooker

Utensils

History of food preparation

* History of Indian cuisine

International cuisine

A sample of some cuisines around the world: *

African cuisine African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, ...

''( see list)'' **

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), ...

Ethiopian cuisine Ethiopian cuisine ( "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of ''wat (food), wat,'' a thick stew, served on top of ''injera'' (), a large sourdough f ...

Asian cuisine Asian cuisine encompasses several significant regional cooking styles of Asia: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associat ...

''( see list)'' **

Korean cuisine Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...

Chinese cuisine Chinese cuisine comprises cuisines originating from Greater China, China, as well as from Overseas Chinese, Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine ...

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...

Indian cuisine Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally av ...

Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...

Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages originated from Vietnam. Meals feature a combination of five fundamental tastes (): sweet, salty, bitter, sour, and Piquant, spicy. The distinctive nature of each dish reflects one or more ...

European cuisine European cuisine (also known as Continental cuisine) comprises the cuisines originating from the various countries of Europe. The cuisines of European countries are diverse, although some common characteristics distinguish them from those of oth ...

''( see list)'' **

** Eastern European cuisine ***

Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds ...

English cuisine English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of i ...

French cuisine French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In ...

Italian cuisine Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread ...

* Oceanian cuisine ''( see list)'' **

Australian cuisine Australian cuisine is the food and cooking practices of Australia and its inhabitants. Australia has absorbed culinary contributions and adaptations from various cultures around the world, including British cuisine, British, European cuisine, E ...

** New Zealand cuisine *

Cuisine of the Americas The cuisine of the Americas is made up of a variety of food preparation styles. North America File:001_Tacos_de_carnitas,_carne_asada_y_al_pastor.jpg North American cuisine consists of foods native to or popular in countries of North America ...

''( see list)'' **

Canadian cuisine Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their culinary traditions in what is now Canada for at least 15,000 years. The adve ...

** American cuisine ***

Cajun cuisine Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, ...

Latin American cuisine Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some i ...

***

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

***

South American cuisine South is one of the cardinal directions or compass points. The direction is the opposite of north and is perpendicular to both west and east. Etymology The word ''south'' comes from Old English ''sūþ'', from earlier Proto-Germanic ''*sunþa ...

****

Argentine cuisine Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Medit ...

**** Peruvian cuisine

General ingredients

Cereals A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize (Corn). Edible grains from other plant families, suc ...

– **

Maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

– **

Oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seed ...

– **

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

– **

Wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

– ***

Bread Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cu ...

– ***

Noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...

– * Cooking fats and oils **

Butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

– ** Rapeseed (Canola) oil – **

Coconut oil Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. Coconut oil is a white solid fat below around , and a clear thin liquid oil at higher temperatures. Unrefined varieties have a disti ...

– **

Corn oil Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarin ...

– **

Rice bran oil Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It i ...

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Flaxseed oil Linseed oil, also known as flaxseed oil or flax oil (in its edible form), is a colorless to yellowish oil obtained from the dried, ripened seeds of the flax plant (''Linum usitatissimum''). The oil is obtained by pressing, sometimes followed by ...

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Lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

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Margarine Margarine (, also , ) is a Spread (food), spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The ...

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Olive oil Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a cond ...

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Palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from o ...

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Peanut oil Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in Americ ...

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Sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

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Soybean oil Soybean oil (British English: soyabean oil) is a vegetable oil extracted from soybean (''Glycine max'') legumes. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed soybean oil ...

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Tallow Tallow is a rendered form of beef or mutton suet, primarily made up of triglycerides. In industry, tallow is not strictly defined as beef or mutton suet. In this context, tallow is animal fat that conforms to certain technical criteria, inc ...

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Dairy A dairy is a place where milk is stored and where butter, cheese, and other dairy products are made, or a place where those products are sold. It may be a room, a building, or a larger establishment. In the United States, the word may also des ...

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Buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

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Cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

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Cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

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Milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

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Yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

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Fruits In botany, a fruit is the seed-bearing structure in flowering plants (angiosperms) that is formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate their seeds. Edible fruits in particular have long propaga ...

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Apples An apple is a round, edible fruit produced by an apple tree (''Malus'' spp.). Fruit trees of the orchard or domestic apple (''Malus domestica''), the most widely grown in the genus, are agriculture, cultivated worldwide. The tree originated ...

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Cherries A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The name ...

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Legumes Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consu ...

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Beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...

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Lentils The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually w ...

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Soy The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of f ...

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Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; p ...

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Soy milk Soy milk (or soymilk), also known as soya milk, is a plant-based milk produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original ...

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Soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...

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Soy yogurt Soy yogurt, also referred to as soya yogurt, soygurt or yofu (a portmanteau of yogurt and tofu, tofu), is a yogurt-like product made with soy milk. Composition Soy yogurt may have a slight beany soy taste when made directly from freshly prepar ...

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Tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...

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Meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

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Beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

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Fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can ...

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Mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...

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Poultry Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typ ...

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Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

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Mushrooms A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. ''Toadstool'' generally refers to a poisonous mushroom. The standard for the name "mushroom" is ...

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Seasonings Seasoning is the process of supplementing food via herbs, spices, and/or salts, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". Salt may ...

Herbs Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnish (food), garnishing food, for medicinal purposes, or for fragrances. Culinary use typi ...

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Parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...

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Spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

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Salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

– * Sweeteners – ** Agave nectar – **

Fructose Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and gal ...

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Glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ...

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Honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

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Stevia Stevia () is a sweet sugar substitute that is about 50 to 300 times sweetness, sweeter than sugar. It is extracted from the leaves of ''Stevia rebaudiana'', a plant native to areas of Paraguay and Brazil. The active compounds in stevia are ...

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Sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...

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Vegetables Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, ...

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Cucumber The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Eggplants – **

Garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

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Onions An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified ...

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Potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

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Tomatoes The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was d ...

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References

External links

* How to Cook at WikiHow {{DEFAULTSORT:Cooking

Food preparation {{catexp, articles about specific foodstuffs. See :Food and drink for more general topics relating to food. Food watchlist articles ...

Articles containing video clips Food- and drink-related lists *

Essence of food preparation

General food preparation concepts

Cooking techniques

Cooking with dry heat

Cooking with wet heat

Water and other liquids

Frying with oil

Other food preparation techniques

Chemical techniques

Mechanical techniques

Cooking tools

Appliances

Utensils

History of food preparation

International cuisine

General ingredients

See also

References

External links