without cooking‚ so basically no food. I’m sure for some people they are thinking; yeah my speech is about food. Well sorry it’s not‚ I’m talking about the cooking part of the whole food making process. Basically my speech is about how I started to like cooking from the very beginning‚ also all the history going way back in time for cooking. Cooking is my natural high‚ whenever I have the chance to cook that is all I do for hours or a whole day if possible. In my opinion I fell that cooking just came
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attending The University of Cebu acquiring my course under Seacast. I was always in the kitchen as a kid. I love to cook a variety of foods. There have only been a handful of dishes that I have prepared that were not up to par. I chose to take a cooking class in this year. So let see as to why I was destined to become a chef from a child. I love to cook. Growing up‚ I would always be in the kitchen‚ and it didn’t matter as to whose house that I was in. I would always ask if there was something that
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spite of her blindness‚ Christine still wishes to pursue her cooking dream. When not at her desk writing or on the couch reading‚ she can be found in the kitchen cooking food. Christine shares many stunning dishes on her blog named The blind cook and via this blog‚ she was given a chance to be an official contestant in Master Chef. The first time when judges saw Christine cooking‚ they were amazed by her ability of tasting and cooking food. During the competition‚ Christine had to face many difficulties
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did it originate 2. Traditional Staples B. Chinese Culture 1. Beliefs A) Chinese New Year B) Kitchen God C. Chinese Tea Culture II. Chinese Cuisine A. Basic Meats 1. Chicken 2. Beef 3. Pork B. Basic Seasonings III. Cooking Methods A. Stir-Frying B. Chopstick History V. Conclusion A. Chinese cuisine today Cheyenne Wagner 14234 SE 62nd Ct. Summerfield‚ Florida 34491 March 3‚ 2011 Ward Period 2 Word Count: 1713 The History of Chinese Culture and Cuisine
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the cook. All the changes that took place in the world of cooking during the 1700’s led to‚ for the first time‚ a difference between home cooking and professional cooking. One way to understand this difference is to look at the work of the greatest chef of the period following the french revolution‚ Marie- Antoine Carême. Carême’s practical and theoretical work as an author and an inventor of recipes that was responsible for bringing cooking out of the Middle Ages and into the modern period. Georges-Auguste
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Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries -Cholesterol 3.3 Broiling: Fish/Beef Steak -Composition of Beef -Carcinogen 3.4 Microwave Cooking -Benefits/Limitations 4. Food Preservation and Packaging 4.1 Causes of Food Spoilage -botulism 4.2 General Methods
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on the continent. Asian cuisine is very much a part of the culture and history of the Asian countries but there are some food commonalities between the various cultures. In Asian cooking‚ the emphasis is on smaller portions‚ smaller amounts of meats and plenty of fresh fruits and vegetables. Unlike the Asian-hybrid cooking that can be found elsewhere‚ traditional Asian food preparation involves very little fat‚ and very rarely is anything deep fried. While there are few commonalities binding Asian
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touched everyone in some form or fashion. This includes everyday items such as the conventional and microwave oven. Both cook food‚ however‚ each cooks in its own particular way. Conventional oven cooks at a slower pace and the microwave speeds up cooking time by using specially prepared‚ packed entrees. This paper will compare and contrast conventional ovens and microwave ovens. Conventional ovens can be found in a majority of homes around the world. Since its invention‚ consumers have found the
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early days of cooking‚ meat‚ poultry‚ fish‚ and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods. Throughout culinary history‚ sauces were created to make a variety of foods more pleasing to the palate and increase their natural flavors. With the advent of fire‚ sauces and seasonings became more widely used to flavor‚ moisten and mask the flavors of meat that became dry‚ burned‚ and chewy. As new cooking methods and more sophisticated cooking vessels were
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appetizer‚ soup or salad‚ the main course: meat‚ rice and beans‚ and tortillas. For dinner they tend to eat lighter food items. Some dinner examples would be simple soups or al a carte items such as tacos. In Mexico‚ they use many different cooking methods. One cooking method is Barbacoa‚ it consists of steaming and smoking the meat‚ adding aroma and moisture to the meat‚ and is referred to slowly cooked meat. Guisar or Stewing is popular throughout Mexico‚ except for the northern region of the country
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