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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© 1990 Eunice Taylor and Jerry Taylor
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Taylor, E., Taylor, J. (1990). Cooking Processes. In: Mastering Catering Theory. Macmillan Master Series. Palgrave, London. https://doi.org/10.1007/978-1-349-20616-2_9
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DOI: https://doi.org/10.1007/978-1-349-20616-2_9
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-47191-3
Online ISBN: 978-1-349-20616-2
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