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    Cooking

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    • Chefs

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    • Cooking appliances

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    • Cooking competitions

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    • Cooking fats

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    • Cooking oils

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    • Cooking schools

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    • Cooking utensils

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    • Cooking weights and measures

    • This piglix contains articles or sub-piglix about Cooking weights and measures


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    • Cookware and bakeware

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    • Cuisine

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    • Culinary arts

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    • Food services occupations

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    • Kitchen

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    • Kitchenware

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    • Cooking techniques

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    • Works about cooking

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    • Cooking stubs

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    • Cooking


    • Outline of food preparation

    • The following outline is provided as an overview of and a topical guide to food preparation: Food preparation – preparing food for eating, generally requires selection, measurement and combination of ingredients in an ordered procedure so as to achieve desired results. Food preparation includes but is not limited ... Read »


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    • Al dente

    • In cooking, al dente /ælˈdɛnteɪ/ (Italian pronunciation: [al ˈdɛnte]) describes pasta and vegetables, rice, or beans that are cooked to be firm to the bite. The etymology is Italian "to the tooth". In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a ... Read »


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    • Al forno

    • Al forno [al ˈforno] food is food that has been baked in an oven. Italian dishes commonly prepared in this way include pizza, breads and pasta dishes. Pasta is sometimes boiled before it is baked in al forno dishes. This double cooking means that it is served soft, not with the firm al dente consistency that some I ... Read »


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    • Batter (cooking)

    • Batter is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground. Batters are used to prepare various foods. The word batter comes from the old French word battre which means to beat, as many batters require vigorous beating or whisking in their preparation. Many batters ar ... Read »


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    • Batterie de cuisine

    • The batterie de cuisine is the range of tools and pans used in a professional kitchen. It includes the knives, frying pans, bakeware and the complete set of kitchen utensils required for cooking and for the making of desserts, pastries and confectionery. It does not include any of the fixed equipment such as cooking ra ... Read »


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    • Charcuterie

    • Charcuterie (/ʃɑːrˌkuːtəˈriː/ or /ʃɑːrˈkuːtəri/; northern French: [ʃaʁkytˈʁi] or southern French: [ʃaʁkytəˈʁi], from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrine ... Read »


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    • Chef's uniform


    • Chimney crane

    • Chimney Cranes, aka fireplace cranes and pot cranes, are a feature of the homes of the American Colonial period and 18/19th century of Western Europe. Although the chimney crane may be thought by some to be a Yankee invention, it was common in both British and American houses of the era. The purpose of the crane is to ... Read »


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    • Chocolate

    • Chocolate

      Chocolate i/ˈtʃɒkᵊláµ»t/ is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground, and often flavored with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cult ... Read »


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    • ChopChop

    • ChopChop The Fun Cooking Magazine for Families is a quarterly children's magazine published by ChopChop Kids, Inc., a 501(c)(3) nonprofit organization founded in 2010 by cookbook author Sally Sampson. It is based in Watertown, Massachusetts, United States. The content in ChopChop is designed to teach cooking and nutri ... Read »


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    • Convenience cooking

    • Convenience cooking is the practice of streamlining recipes for simplicity and speed of preparation. It is a common practice in Western cultures, where both men and women work outside the home and elaborate meals are difficult if not impossible to pull off given the time constraints. Though seemingly a recent phenomeno ... Read »


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    • Cook's treat


    • Cookbook

    • A cookbook (sometimes cookery book in Commonwealth English or cook book) is a kitchen reference publication that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions. Cookbooks can also cover a wide vari ... Read »


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    • The Cookery Book of Lady Clark of Tillypronie

    • The Cookery Book of Lady Clark of Tillypronie

      The Cookery Book of Lady Clark of Tillypronie is a book of recipes collected over a lifetime by Charlotte, Lady Clark of Tillypronie (née Coltman, 1851-1897), and published posthumously in 1909. The earliest recipe was collected in 1841; the last in 1897. The book was edited by the artist Catherine Frances Frere, wh ... Read »


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    • Cooking weights and measures

    • In recipes, quantities of ingredients may be specified by mass (commonly called weight), by volume, or by count. For most of history, most cookbooks did not specify quantities precisely, instead talking of "a nice leg of spring lamb", a "cupful" of lentils, a piece of butter "the size of a walnut", and "sufficient" sa ... Read »


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    • Cookstrip

    • Cookstrips are recipes drawn as black and white graphics with short instructions. They were invented by Len Deighton while studying at the Royal College of Art in the 1950s. Deighton, who is a keen cook, originally drew the cookstrips as instructions to himself in order to keep his expensive cookbooks from becoming dir ... Read »


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    • Cuisine

    • A cuisine (/kwɪˈziːn/ kwi-ZEEN; from French [kÉ¥izin], in turn from Latin coquere "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that ar ... Read »


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    • Culinary art

    • Culinary arts, in which means "related to cooking", is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called "chefs" or "cooks", although, at its most general, the ... Read »


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    • Denaturation (food)

    • The word denature is used in two food-related contexts. When preparing proteins for consumption, there are three ways of denaturing the proteins: heating, acids, and mechanical force (e.g. whisking eggs). All three methods have the same result: hydrogen bonds in the proteins are broken allowing the proteins to "unwind ... Read »


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    • Dough

    • Dough ( /doʊ/ ) is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes yeast or other leavening agents as well as other ingredients such as various fat ... Read »


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    • The Experienced English Housekeeper

    • The Experienced English Housekeeper

      The Experienced English Housekeeper, is a cookery book by the English businesswoman Elizabeth Raffald (1733–1781). It was first published in 1769, and went through 13 authorised editions and at least 23 pirated ones. The book contains some 900 recipes for: soups; main dishes including roast and boiled meats, boil ... Read »


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    • Garde manger

    • A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or pant ... Read »


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    • Mise en place

    • Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place." It refers to the set up required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of ... Read »


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    • Gail Monaghan

    • Gail Monaghan

      Gail Monaghan is a cookbook author and NYC cooking teacher. She writes for the Wall Street Journal Off Duty section as a feature food columnist and is the host of the Wall Street Journal Digital Network’s Cooking Confidential with Gail Monaghan. She has cooked alongside chefs Mario Batalli, Michael Symon, and Carl ... Read »


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    • Once-a-month cooking

    • The concept of once-a-month cooking (OAMC) is to spend a set time cooking with an end result of having enough meals to last through the whole month. OAMC recipes usually involve freezing the meals until needed (termed freezer cooking) The primary advantage to this method of cooking is to save time over the course ... Read »


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    • Oxford Symposium on Food and Cookery

    • The Oxford Symposium on Food & Cookery is an annual weekend conference at which academics, food writers, cooks, and others with an interest in food and culture meet to discuss current issues in food studies and food history. The Symposium has taken place every year since 1983, with the proceedings published in an ... Read »


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    • Pellet grill

    • "Pellet grills", sometimes referred to as pellet smokers, are backyard cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens. Fueled by wood pellets, pellet grills infuse food with smoky flavor associated with charcoal grills and smokers, but offer the convenience of gas grills and the temper ... Read »


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    • Draft:Polish Travel Documentaries

    • Polish Travel Documentaries have gained worldwide interest. Since the late 1990s, Poland is familiar with the foreign culture and interesting facts from all of the continents, due to the existence of Polish travel TV series and movies. The first person, who adapted the trend of sharing travel experiences with audience, ... Read »


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    • Recipe

    • A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish. It is also used in medicine or in information technology (user acceptance). A doctor will usually begin a prescription with recipe, Latin for take, usually abbreviated to Rx or an equivalent symbol. The e ... Read »


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    • Recovery time (culinary)

    • Recovery time is the length of time it takes a cooking medium, such as fat or water, to return to the desired cooking temperature after the food is submerged in it. The term also pertains to the recovery time for ovens to return to their preset cooking temperature after being opened. Boiling water has a recovery t ... Read »


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    • Relish Publications

    • Relish Publications is a British publishing house that specialises in fine dining cookery books. Focusing on Britain's Michelin-starred chefs and fine dining restaurants, it services the hospitality industry throughout the United Kingdom. It works with more Michelin starred chefs than any other publishing house. Relish ... Read »


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    • Rhyming recipe

    • A rhyming recipe is a recipe expressed in the form of a rhyming poem. Now mainly a curiosity, rhyming recipes were a common expedient for homemakers to memorize recipes in the late 19th and early 20th century. As an example, here is a poem that provides a recipe for salad dressing. The poem was written by Sydney Smith ... Read »


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    • Stage (cooking)

    • Staging is an unpaid internship when a cook or chef works briefly, for free, in another chef's kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word meaning trainee, apprentice or intern. The French term is often used interchangeably with the aforementioned terms. Th ... Read »


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    • Surface chemistry of cooking

    • In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces of the materials used. The material properties of cookware, such as hydrop ... Read »


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    • Doneness

    • Doneness is a gauge of how thoroughly cooked a cut of meat is based on the color, juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially steak and roasts) but are also applicable to lamb, pork, poultry, veal and seafood (especially fish). Gradatio ... Read »


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    • Toque

    • A toque (/ˈtoʊk/ or /ˈtɒk/) is a type of hat with a narrow brim or no brim at all. They were popular from the 13th to the 16th century in Europe, especially France. Now it is primarily known as the traditional headgear for professional cooks, except in Canada where the term is primarily used for knit caps. ... Read »


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    • Wine

    • Wine

      Wine (from Latin vinum) is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris. Grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients.Yeast consumes the sugar in the grapes and converts i ... Read »


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