Culinary arts in the context of "Human food"

Cooking, also known as cookery, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, to boiling and blanching in water, reflecting local conditions, techniques and traditions. Cooking is an aspect of all human societies and a cultural universal.

Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. The term "culinary arts" usually refers to cooking that is primarily focused on the aesthetic beauty of the presentation and taste of the food.

A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.

Eggplant (in North American, Australian, and Philippine English), aubergine (in British, Irish, and New Zealand English), brinjal (in Bangladeshi, Indian, Singapore, Malaysian, South African, and Sri Lankan English), or baigan (in Caribbean English) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.

A ramekin (/ˈræmɪkɪn/, /ˈræmkɪn/; also spelled ramequin) is a small dish used for culinary purposes.

Eggplant (in North American, Australian, and Philippine English), aubergine (in British, Irish, and New Zealand English), brinjal (in Bangladeshi, Indian, Pakistani, Singapore, Malaysian, South African, and Sri Lankan English), or baigan (in Caribbean English) is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit, typically used as a vegetable in cooking.

Most commonly purple, the spongy, absorbent fruit is used in several cuisines. It is a berry by botanical definition. As a member of the genus Solanum, it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts.