Food preparation in the context of "Kitchen knives"

Drinking water or potable water is water that is safe for ingestion, either when drunk directly in liquid form or consumed indirectly through food preparation. It is often (but not always) supplied through taps, in which case it is also called tap water.

The amount of drinking water required to maintain good health varies, and depends on physical activity level, age, health-related issues, and environmental conditions. For those who work in a hot climate, up to 16 liters (4.2 U.S. gal) a day may be required.

A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region.

A chef's knife, also known as a cook's knife, is a medium to large sized generalist kitchen knife used in food preparation. Longer and wider knives are more frequently called chef's knives, whereas shorter and more slender knives have a tendency to be called cook's knives. In cooking, this knife was originally designed primarily to slice and disjoint large cuts of beef and mutton, though now it is the primary general food preparation knife for most Western cooks.

A European chef's knife generally has a blade 20 centimetres (8 inches) in length and a broad 4 cm (1½ in.) width, although individual models range from 15 to 36 centimetres (6 to 14 inches) in length and may be as slender as 2 cm (¾ inch). The shortest and narrowest knives overlap into the general utility kitchen knife category that are too narrow to have a heel and choil to the blade, like the smaller paring knife.

A slotted spoon is a spoon implement used in food preparation. The term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.

One peculiar example of a slotted spoon is used in the traditional absinthe preparation ritual. A special absinthe spoon with a disproportionately weighted, often ornately decorated, and the mostly flat bowl is balanced upon the rim of a glass, on which is placed a sugar cube and through which ice water is poured or dripped into the drink. The slots in the spoon ensure that only fully dissolved sugar reaches the beverage, and the slow trickle of water accentuates the appearance of the louche.

A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. A modern middle-class residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, and worktops and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher, and other electric appliances. The main functions of a kitchen are to store, prepare and cook food (and to complete related tasks such as dishwashing). The room or area may also be used for dining (or small meals such as breakfast), entertaining and laundry. The design and construction of kitchens is a huge market all over the world.

Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a walk-in refrigerator and a large commercial dishwashing machine. In some instances, commercial kitchen equipment such as commercial sinks are used in household settings as they offer ease of use for food preparation and high durability.

Convenience food (also called tertiary processed food) is food that is commercially prepared (often through processing) for ease of consumption, and is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Convenience foods include ready-to-eat dry products, frozen food such as TV dinners, shelf-stable food, prepared mixes such as cake mix, and snack food. Food scientists now consider most of these products to be ultra-processed foods and link them to poor health outcomes.

Bread, cheese, salted food and other prepared foods have been sold for thousands of years, but these typically require a much lower level of industrial processing, as reflected in systems such as the Nova classification. Other types of food were developed with improvements in food technology. Types of convenience foods can vary by country and geographic region. Some convenience foods have received criticism due to concerns about nutritional content and how their packaging may increase solid waste in landfills. Various methods are used to reduce the unhealthy aspects of commercially produced food and fight childhood obesity.

This is a list of cooking techniques commonly used in cooking and food preparation.

Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal.