By Trevor Marshall
Culinary arts is the art of cooking. Cooking is a way to
prepare food that will be eaten or served to other people.
The culinary arts is comprised of many categories - some of
which are tools, methods, combination of spices and
that adds flavour to the food. It normally needs the right
measurements, proper selection and accurate combination of
ingredients involved to reach desired result.
The diversity of the Culinary arts around the world mirrors
many considerations such as:
1. The Dawn Of Fire
The culinary arts, if not always, is associated with fire. The
heat generated by fire is oftentimes required to be applied to
be able to change the food's texture, flavour, nutritional
contents and even its appearance. Heating is important in the
culinary arts because it disinfects the food and makes it
softer. The food danger zone is between 4 to 60 degrees
Celsius. Within these temperatures, the bacteria found in the
found or even those that were transferred to the food can grow
at a very alarming rate. Under ideal conditions bacteria can
double their population every twenty minutes. Although at a
glance, these foods may not appear harmful, when ingested they
can be. Many people have the misconception that bacteria will
die when we freeze our food or refrigerate them, but this
actually does not rid the food of bacteria, merely it slows
down their expansion.
Baking is probably the most famous department in the culinary
arts. In the culinary arts, baking is the art of cooking food
using an oven. The food is cooked through applying dry heat
evenly through the oven and onto the food. It is used in
producing pastry based goodies such as pies, tarts and cakes.
The dry heat in the oven causes the starch to gelatinize and
results to the browning or charring of the outside of the
Some uneducated in the culinary arts might think that the
charred part or the brown part is not as tasty as it sounds,
but this part is actually what gives taste and flavour to the
baked good, partly sealing the moisture of the food. The
browning apparent in the baked good is caused by the sugar
caramelizing and the chemical reaction that happens between
reduction of sugar and the amino acid (Maillard reaction).
Moisture in the baked goody, on the other hand, is not really
completely kept in, in time as the goody is being baked it
become drier and drier.
Another category is boiling. Boiling is when there is a rapid
vaporization of any liquid when the liquid is heated. In
cooking, boiling is divided into many other categories.
Blanching, a cooking term used to describe the submersion of
food into boiling water and removing it after a certain period
of time and then throwing it into cold water or letting water
run over it causing the firming of food. Pressure cooking is
when food is cooked inside an enclosed cooking tool that would
limit the air that's coming in or going out of that tool -
technique speeds up the pace of cooking. Stewing would
be the most popular cooking technique in the culinary arts
division. It is a method where meats are cut up into smaller
pieces and along with some vegetables are simmered into a
liquid. Simmering, then again is a cooking method where the
liquid is barely kept away from its boiling point. Other
boiling techniques are braising, codding, steaming, infusion,
poaching, double steaming, steeping and vacuum flask cooking.
To most Americans, microwaving and grilling are the most
forms of cooking. Microwaving is the easiest and simplest form
of cooking; it is a technique used mostly to reheat sumptuous
meals ready to be consumed. And for grilling, most Americans
have a grill station in their backyard. Grilling is a roasting
method that is cooking directly under a source of heat. Other
roasting methods are Barbecuing, Searing and Rotisserie. A
common method is smoking meat, or even salting it.
About The Author: For more great culinary art related articles
and resources check out www.great-culinary-schools.com