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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 ...
California Culinary Academy (2001). In the World Kitchen: Global Cuisine from California Culinary Academy. Bay Books (CA). ISBN 1-57959-506-5. Laudan, Rachel (2013). Cuisine and Empire: Cooking in World History University of California Press. ISBN 978-0-520-26645-2. MacVeigh, Jeremy (2008). International Cuisine. Delmar Cengage Learning; 1st ...
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.
The culinary commentary of Grimod and other gastronomes influenced the tastes and expectations of consumers in an unprecedented manner as a third party to the consumer-chef interaction. [ 5 ] The French origins of gastronomy explain the widespread use of French terminology in gastronomic literature.
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.
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 ...
Pages in category "Culinary arts" The following 21 pages are in this category, out of 21 total. This list may not reflect recent changes. ...