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Cooking Processes

  • Eunice Taylor
  • Jerry Taylor
Chapter
Part of the Macmillan Master Series book series

Abstract

Commodities are brought to the kitchen to be prepared for eating. Food preparation is a broad term to describe the many operations the chef may apply to food for this purpose. Many such operations do not involve heat — for example, marinading to improve taste and texture; garnishes to improve appearance; mincing to improve texture; seasoning to improve flavour. If heat is applied at any stage of preparation the food is said to undergo cooking.

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Copyright information

© Eunice Taylor and Jerry Taylor 1990

Authors and Affiliations

  • Eunice Taylor
  • Jerry Taylor

There are no affiliations available

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