||This article is incomplete. (November 2012)|
The following outline is provided as an overview of and topical guide to food preparation:
 What is food preparation?
- Food preparation – preparing foodstuffs for cooking.
 What type of thing is food preparation?
- Art – an art, one of the arts, is a creative endeavor or discipline.
- Culinary art – art of preparing and cooking foods.
- Skill – learned capacity to carry out pre-determined results often with the minimum outlay of time, energy, or both.
 Essence of food preparation
- Chef – a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.
- digestibility of food. It generally requires the selection, measurement and combining of ingredients in an ordered procedure in an effort to achieve the desired result.
- Cuisine – specific set of cooking traditions and practices, often associated with a specific culture. It is often named after the region or place where its underlying culture is present. A cuisine is primarily influenced by the ingredients that are available locally or through trade..
 Food preparation techniques
 Cooking techniques
oven, but can also be done in hot ashes or on hot stones.
vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure.
- Blanching – cooking technique which food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
- Braising – combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
- Coddling – food is heated in water kept just below the boiling point.
- Infusion –
- Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling.
- Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water, but higher than poaching temperature.
- Steaming – boiling water continuously so it vaporizes into steam and carries heat to the food being steamed, thus cooking the food.
- Double steaming – Chinese cooking technique in which food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours.
- Steeping – saturation of a food (such as an herb) in a liquid solvent to extract a soluble ingredient into the solvent. E.g., a cup of tea is made by steeping tea leaves in a cup of hot water.
- Vacuum flask cooking –
Grilling – a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
- Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan.
- Hot salt frying –
- Hot sand frying –
- Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking.
- Pressure frying –
- Sautéing –
- Stir frying –
ovens, does not brown or bake food. This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to add these additional effects.
- Barbecuing – method of cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of charcoal.
- Grilling – applying dry heat to the surface of food, by cooking it on a grill, a grill pan, or griddle.
- Rotisserie – meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven.
- Searing – technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms.
 Chemical techniques
- Brining –
- Ceviche –
- Drying –
- Fermentation –
- Marinating –
- Pickling –
- Salting –
- Seasoning –
- Smoking –
- Souring –
- Sprouting –
- Sugaring –
 Mechanical techniques
- Basting –
- Kneading –
- Milling –
- Mixing –
- Blending –
 History of food preparation
 International cuisine
A sample of some cuisines around the world:
- Argentinian cuisine –
- Cajun cuisine –
- Chinese cuisine –
- Eastern European cuisine –
- English cuisine –
- French cuisine –
- Italian cuisine –
- Indian cuisine –
- Japanese cuisine –
- Mediterranean cuisine –
- Mexican cuisine –
- Vietnamese cuisine –
 General ingredients
- Cooking fats and oils
- Eggs –
- Legumes –
 General food preparation concepts
- Cookbook –
- Cooking oil –
- Cooking weights and measures (includes conversions and equivalences common in cooking)
- Cooker or stove –
- Cuisine –
- Cutting board –
- Eating –
- Flavor –
- Food –
- Food and cooking hygiene –
- Foodborne illness –
- Food preservation –
- International food terms (useful when reading about food and recipes from different countries)
- Maillard reaction –
- Oven –
- Recipe –
- Restaurant –
- Staple food – a food that is “eaten regularly and in such quantities as to constitute the dominant part of the diet and supply a major proportion of energy and nutrient needs”.
 See also
- Culinary profession
- Food writing
- Junk food
- List of cocktails
- List of food preparation utensils
- List of soups
- List of twice-baked foods
- Natural food
- Organic food
- Whole food
- “How to blind bake”. Tesco realfood. Retrieved 30 December 2011.
- Simmer definition from About.com – Culinary arts. Retrieved May 2009.
- Tannahill, Reay. (1995). Food in History. Three Rivers Press. p. 75
- United Nations Food and Agriculture Organization: Agriculture and Consumer Protection. “Dimensions of Need – Staple foods: What do people eat?”. http://www.fao.org/docrep/u8480e/u8480e07.htm. Retrieved 2010-10-15.
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- This outline displayed as a mindmap, at wikimindmap.com
- How to Cook
- Outline of food preparation at the Open Directory Project