A diversity of cookery worldwide occurs as reflection of the multitudinous nutritionary, pleasing, farming, economic, ethnic & religious considerations that impact upon it.

Cooking often, though non universally, involves using heat sequentially to chemically transform the food, so changing its flavor, texture, appearance, & nutritionary properties. There exists archaeologic grounds to believe of cooked foodstuffs (each animate being & vegetable) around person settlements dating from either a earliest known utilize of fire.

Effects of cooking

Whenever heating is utilized, this might disinfect (based in temperature, cookery instance, & system utilized) & weaken the food. Tetrad to 60°C (41 to 140°F) is the "food danger zone." Between these temperatures bacterium might develop speedily. Under the correct conditions bacterium might double around quantity each twenty transactions. The food might not come out any different or even spoiled however may be harmful to anyone world health organization ingests it. Meat, poultry, dairy farm products, & more prepared food must become saved outside of the "food danger zone" to remain safe to eat. Refrigeration & freeze don't defeat bacterium, but only slow their incubation.

Cooking techniques
A few major hot preparation techniques:

Baking Baking Blind Broiling FlashBake

Boiling Blanching Braising Coddling Double steaming Infusion Poaching Pressure cooking Simmering Steaming Vacuum flask cooking Steeping Stewing

Frying Deep frying Hot salt frying Hot sand frying Pan frying Pressure frying Sautéing Stir frying

Microwaving

Roasting Barbecuing Grilling Rotisserie Searing

Smoking

Other (cool) preparation techniques

Brining Drying Grinding (e.g. sesame seeds to develop tahini), chopping, slicing finely, grating, etc.. Marinating Mincing Pickling Salting Seasoning Sprouting