Food preparation, cooking

Chocolate Hquor is the soHd or semisohd food prepared by finely grinding the kernel or nib of the cocoa bean. It is also commonly called chocolate, unsweetened chocolate, baking chocolate, or cooking chocolate. In Europe chocolate Hquor is often called chocolate mass or cocoa mass. 

Food wastes. Food wastes are the animal, fruit, or vegetable residues (also called garbage) resulting from the handhug, preparation, cooking, and eating of foods. The most important charac teristic of these wastes is that they are putrescible and will decompose rapidly, especially in warm weather. 

Wliile heat transfer processes are very useful in the energy field, there are many other industries that rely heavily on heat transfer. The production of chemicals, the cooling of electronic equipment, and food preparation (both freezing and cooking) rely heavily on a thorough knowledge of heat transfer. 

Food preparation is another source of contamination [27], but preliminary data on the influence of domestic cookware on levels of PFCs in the preparation of food indicated no elevated levels for a limited number of experiments [111]. In addition, Del Gobbo et al. [112] reported the cooking decreases of PFCs concentrations in fish. 

Fat retention capacity should be used only for the cases where aqueous preparations of the materials are treated with fats or oil (as in some food preparations), stress applied (usually by heating), and the separated oil measured. A common test of this nature is one used on meat emulsion systems following their cooking process. The special methodological influences strongly... 

The results of the ethnoarchaeological studies are summarized in Table I. From this, we can observe that soils in food preparation areas involving cooking are often low in phosphates. The alkaline nature of these soils, a result... 

Fats occur naturally in food and play a significant role in human nutrition. Fats are used to store energy in the body, insulate body tissues, cushion internal organs, and transport fat-soluble vitamins in the blood. Fats also play in an important role in food preparation They enhance food flavor and food texture, make baked products tender, and conduct heat during cooking. 

There are many types of shortenings, each tailor-made for a particular application. There are also general-purpose shortenings that are used in the preparation of many foods in cooking and frying and in the manufacture of bakery products such as cakes, cookies, rusks, wafer, pastries, and bread (86, 87). 

Esters are often fragrant, sweet-smelling compounds, and many plant flavours are esters. Some suitable ones are used in cooking and food preparations. Many of the exotic scents are either natural or synthetic esters. 

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