| Culinary arts is the art of cooking. Cooking is a way to | | | | Some uneducated in the culinary arts might think that |
| prepare food that will be eaten or served to other | | | | the charred part or the brown part is not as tasty as it |
| people. | | | | sounds, but this part is actually what gives taste and |
| The culinary arts is comprised of many categories - | | | | flavour to the baked good, partly sealing the moisture |
| some of which are tools, methods, combination of | | | | of the food. The browning apparent in the baked good |
| spices and ingredients that adds flavour to the food. It | | | | is caused by the sugar caramelizing and the chemical |
| normally needs the right measurements, proper | | | | reaction that happens between the reduction of sugar |
| selection and accurate combination of ingredients | | | | and the amino acid (Maillard reaction). Moisture in the |
| involved to reach desired result. | | | | baked goody, on the other hand, is not really |
| The diversity of the Culinary arts around the world | | | | completely kept in, in time as the goody is being baked |
| mirrors many considerations such as: | | | | it will become drier and drier. |
| - Economic | | | | 3. Boiling |
| - Aesthetic | | | | Another category is boiling. Boiling is when there is a |
| - Nutritional | | | | rapid vaporization of any liquid when the liquid is |
| - Religious | | | | heated. In cooking, boiling is divided into many other |
| - Cultural | | | | categories. Blanching, a cooking term used to describe |
| 1. The Dawn Of Fire | | | | the submersion of food into boiling water and removing |
| The culinary arts, if not always, is associated with fire. | | | | it after a certain period of time and then throwing it into |
| The heat generated by fire is oftentimes required to | | | | cold water or letting water run over it causing the |
| be applied to be able to change the food's texture, | | | | firming of food. Pressure cooking is when food is |
| flavour, nutritional contents and even its appearance. | | | | cooked inside an enclosed cooking tool that would limit |
| Heating is important in the culinary arts because it | | | | the air that's coming in or going out of that tool - this |
| disinfects the food and makes it softer. The food | | | | technique speeds up the pace of cooking. Stewing |
| danger zone is between 4 to 60 degrees Celsius. | | | | would probably be the most popular cooking technique |
| Within these temperatures, the bacteria found in the | | | | in the culinary arts division. It is a method where meats |
| found or even those that were transferred to the food | | | | are cut up into smaller pieces and along with some |
| can grow at a very alarming rate. Under ideal | | | | vegetables are simmered into a liquid. Simmering, then |
| conditions bacteria can double their population every | | | | again is a cooking method where the liquid is barely |
| twenty minutes. Although at a glance, these foods | | | | kept away from its boiling point. Other boiling |
| may not appear harmful, when ingested they can be. | | | | techniques are braising, codding, steaming, infusion, |
| Many people have the misconception that bacteria will | | | | poaching, double steaming, steeping and vacuum flask |
| die when we freeze our food or refrigerate them, but | | | | cooking. |
| this actually does not rid the food of bacteria, merely it | | | | 4. Other |
| slows down their expansion. | | | | To most Americans, microwaving and grilling are the |
| 2. Baking | | | | most common forms of cooking. Microwaving is the |
| Baking is probably the most famous department in the | | | | easiest and simplest form of cooking; it is a technique |
| culinary arts. In the culinary arts, baking is the art of | | | | used mostly to reheat sumptuous meals ready to be |
| cooking food using an oven. The food is cooked | | | | consumed. And for grilling, most Americans have a grill |
| through applying dry heat evenly through the oven and | | | | station in their backyard. Grilling is a roasting method |
| onto the food. It is used in producing pastry based | | | | that is cooking directly under a source of heat. Other |
| goodies such as pies, tarts and cakes. The dry heat in | | | | roasting methods are Barbecuing, Searing and |
| the oven causes the starch to gelatinize and results to | | | | Rotisserie. A less common method is smoking meat, or |
| the browning or charring of the outside of the food. | | | | even salting it. |