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Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [ 1 ] [ 2 ] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks , although, at its most general, the terms culinary artist and culinarian are also used.
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 safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire , to using electric stoves , to baking in various types of ovens , reflecting local ...
Art – an art, one of the arts, is a creative endeavor or discipline. Culinary art – art of preparing and cooking foods. Skill – 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.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.
Fine food, the principal study of gastronomy. Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. [1]
In English, the title chef in the culinary arts originated in the haute cuisine of the 19th century. The culinary arts, among other aspects of the French language, introduced French loan words into the English language. [1] The word is often used by itself as an honorific to address chefs by each other, apprentices, and waiting staff.
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The foundation of food presentation is plating. [2] The arrangement and overall styling of food upon bringing it to the plate is termed plating. [1] Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable ...