Food preparation – preparing foodstuffs for eating, which generally requires the selection, measurement and combining of ingredients in an ordered procedure to achieve a desired result. It includes but is not limited to cooking.
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.
Cooking – act of preparing food for eating. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour or 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..
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.
Microwave oven – type of oven that heats foods quickly and efficiently using microwaves, but, unlike conventional 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.
Smoking – the process of flavoring, cooking, or preservingfood by exposing it to the smoke from burning or smoldering plant materials, most often wood. Hot smoking will cook and flavor the food, while cold smoking only flavors the food.