The following outline is provided as an overview of and topical guide to the preparation of food:
Food preparation is an art form and applied science that includes techniques like cooking to make ingredients fit for consumption and/or palatable.
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👉 Outline of food preparation in the context of Japanese kitchen knife
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese swords. Most knives are referred to as hōchō (Japanese: 包丁/庖丁) or the variation -bōchō in compound words (because of rendaku) but can have other names including -ba (〜刃; lit. "-blade") and -kiri (〜切り; lit. "-cutter"). There are four general categories used to distinguish the Japanese knife designs:
- handle — Western v. Japanese construction, or a fusion of the two
- blade grind — single bevel, kataba v. double bevel, ryōba (outside of kitchen knives, these can mean single/double edged)
- steel — stainless v. (high) carbon
- construction — laminated v. mono-steel
In this Dossier
- ⭐ Core Definition: Outline of food preparation
- 👉 Outline of food preparation in the context of Japanese kitchen knife
- Outline of food preparation in the context of Cleaver
- Outline of food preparation in the context of Chef
- Outline of food preparation in the context of Culinary arts
- Outline of food preparation in the context of Regional cuisine
- Outline of food preparation in the context of List of cuisines
Outline of food preparation in the context of Cleaver
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed tomahawk. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items.
Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled clever in the late 17th century.
Outline of food preparation in the context of Chef
A chef is a professional cook and tradesperson who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf də kɥizin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef.
In modern kitchens, chefs often manage both culinary creativity and business operations, including budgeting, inventory systems, and team training.
Outline of food preparation in the context of Culinary arts
Culinary arts are the cuisine arts 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 terms culinary artist and culinarian are also used.
Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants.
Outline of food preparation in the context of Regional cuisine
Regional cuisine is cuisine based upon national, state or local regions. Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. One noteworthy definition is based upon traditional cuisine: "A traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole." Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region. Regional cuisines are often named after the geographic areas or regions that they originate from.
Outline of food preparation in the context of List of cuisines
A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices.