What would you like to do?
Can I cook a human?
For some people they might think that it is fun... But actually we cook on our own is because we can choose the right amount of sugar, salts and things that are not really hea…lthy for us... But if we choose to buy food outside we might cook or fried the food in deep oil or all kinds of unhealthy... So it is best we cook ourselves, so that we can choose the best quality of ingredient for our food... Everyone cooks for their own reasons (if they cook at all). I cook because I love making something from the ingredients that is better than anything that went into it. Some people cook just to have food to eat. You could live well on raw foods only, but cooking give you variety and sometimes makes the food taste better. Some foods must be cooked to be eaten safely (like chicken).
Cooking means applying heat to food. Cooking is the process of preparing food by applying heat selecting, measuring and combing ingredient's. And making sure its… edible. The term is often used in the narrower sense of applying heat to chemicaly transform a food to change flavor, texture, apperence or nutritional feature.
Is a back to back arrangement of cooking equipment an efficient arrangement when considering human engineering?
yes, it is. Where there is not enough space to arrange food preparation in a straight line, a popular and efficient choice is the parallel flow. There are four variations of t…he parallel design: 1. Back to back. Equipment is arranged in a long, central counter or island in two straight lines that run parallel to each other (see Illustration 3-6). Sometimes a four- or five-foot room divider or low wall is placed between the two lines. It's primarily a safety precaution, which keeps noise and clutter to a minimum and prevents liquids spilled on one side from spreading onto the other. However, placement of a wall here also makes cleaning and sanitation more difficult. ILLUSTRATION 3-6 In a parallel-flow configuration, equipment and work centers are arranged to save space and allow efficient movement of product and workers. The back-to-back arrangement centralizes plumbing and utilities; you may not have to install as many drains, sinks, or outlets, as both sides of the counter can share the same ones. A back-to-back arrangement in which the pass window is parallel to (and behind one of) the production areas is sometimes known as a California-style kitchen. When the pass window is located perpendicular to the production line, it may be referred to as a European-style kitchen design. The advantage of the European design is that each cook on the line can see the progression of multiple dishes that make up one table's order. 2. Face to face. In this kitchen configuration, a central aisle separates two straight lines of equipment on either side of the room. Sometimes the aisle is wide enough to add a straight line of worktables between the two rows of equipment. This setup works well for highvolume feeding facilities like schools and hospitals, but it does not take advantage of singlesource utilities. Although it is a good layout for supervision of workers, it forces people to work with their backs to one another, in effect, separating the cooking of the food from the rest of the distribution process. Therefore, it's probably not the best design for a restaurant. 3. L-shape. Where space is not sufficient for a straight-line or parallel arrangement, the L-shape kitchen design is well suited to access several groups of equipment, and is adaptable for table service restaurants (see Illustration 3-7). It gives you the ability to place more equipment in a smaller space. You'll often find an L-shape design in dishwashing areas, with the dish machine placed at the center corner of the L.
Wash your hands but if there was egg involved separate your dishes from the egg because they have salmonella in them and you could get very sick from it. Wash everything that …doesn't have egg on it first to avoid getting sick then after everything wash your hands again.
All you have to do is pre heat the oven to 350 degrees. Put your turkey in with whatever glaze or stuffing you preffer add 3/4 of a cup of chicken broth for moister. Cover. 30…-45 minutes later, it's ready.
You may want to get some recipe books or check out the links below. Make sure you have a sink, stove, oven and a microwave, as well as sufficient kitchen tools to get the …job done. Once you've decided what you want to cook - the simplest foods to cook are casseroles, which can be cooked using one pan on top of the stove - enter the keywords for your ingredients in a search engine; for example: lamb (or beef, or chicken, and so on), carrots, onions, recipe, casserole... If there are ingredients you don't have or don't want to use, ask someone who knows about cooking to tell you whether you can leave them out or substitute with something else. For example, you can leave out wine, just use the equivalent of stock or water to make up the liquid level. Or, put in all the ingredients you want to use and enter that list in a search engine. Remember to include the word recipe, and the type of dish you want to cook, casserole, stew, and so on.. Casseroles are a good start, because they teach you about the chemistry of cooking as you go along. For example, browning meat, putting ingredients in according to type: onions first, to cook slowly for flavor; dry herbs, spices and garlic next; hard vegetables before softer vegetables; things such as peas right at the end; wine before stock; letting the wine evaporate; thickening the sauce, and so on. Casseroles are also good because they don't need fast and instant attention, and you can prepare all the ingredients first and have them lined up in order of use, all ready to go. Once the pot is simmering you just give it a stir from time to time. Use a wooden or plastic stirrer, and don't leave it in the pot. Have everything written down, and make sure you have everything you need before starting to cook. Go through the process in your mind to be sure you've chosen the right pan, and so on. Keep a pen handy, to make notes if you need to for next time. Wherever possible, use good quality ingredients. Olive oil (doesn't have to be extra virgin unless it's for salad dressing and so on), pure butter, the right meat, fresh vegetables...they don't cost more, or not much more, and they make all the difference. I
1 pound pig ears, cleaned (about 4 whole ears) 12 cups water 1 thumb-sized piece of ginger, peeled and sliced 1 yellow onion, chopped 1 large carrot, chopped 2 stalks celery 1…/4 cup white vinegar 1/2 cup soy sauce Rinse ears in cold water. Combine ingredients in large pot and bring to simmer. Simmer over low heat for about 2 hours or more until ears are tender. Remove ears from liquid and cool in refrigerator. When cold, slice into thin strips and reserve.
Well, it depends on what you're going to cook. So if you tell me (or some one else) what you want to learn to cook that would be helpful :)
It keeps it from burning and sticking to the pan.Peanut oil is used for high temperature cooking.Olive and canola oil is better for you heart, compared to other oils.Vegatible… and olive oil are also good for salad dressings.
Yes, but it cant be poorly cooked, it has to be well done. Not true. Most meats can be cooked to an internal temperature of at least 140 degrees destroying any harmful bacteri…a. The meat will be juicy and flavorful. My mother used to cook turkeys to past 160 degrees and it was always dry. Remember when cooking poultry to check the temp inside the thigh, the thickest part of the bird.
The oldest generally-accepted evidence for controlled use of fire by humans dates to around 700,000-800,000 years ago and is from the site of Gesher Benot Yaacov in Isra…el. There are claims for earlier use of fire dating back to 1.4-1.8 Million years ago from sites in East and South Africa, but these are somewhat less convincing, -isolated burnt bones or burnt sediment patches that could just as well be results of natural fires. Current thought on the main evolutionary benefits of cooking plant foods is that exposure to heat can break up toxins (many of which have long molecular chains) that make some foods difficult for humans to digest. Cooking can also make hard foods softer (e.g., tubers), allowing for easier chewing and digestion. Cooking meat also kills bacteria and parasites. Among paleoanthropologists, the most popular theory about the origin of cooking is that it was linked to selective pressure for enlarged brains among younger hominins. The brain is an expensive tissue and increasing the quantity and quality foods available to juveniles may have enabled those among them with a genetic propensity to encephalization (developing large brains) to realize their potential. Undoubtedly it was more complicated than this, but that is the short version. Fire is also useful in keeping potential predators at bay, particularly at night, and it is conceivable that early hominins started messing around with fire for defense long before it ever occurred to them to cook anything.
Answer "Cooking alters food in three important ways. It breaks starch molecules into more digestible fragments. It "denatures" protein molecules, so that their amino-ac…id chains unfold and digestive enzymes can attack them more easily. And heat physically softens food. That makes it easier to digest, so even though the stuff is no more calorific, the body uses fewer calories dealing with it." "The archaeological evidence for ancient cookery is equivocal. Digs show that both modern humans and Neanderthals controlled fire in a way that almost certainly means they could cook, and did so at least 200,000 years ago. Since the last common ancestor of the two species lived more than 400,000 years ago fire-control is probably at least as old as that, for they lived in different parts of the world, and so could not have copied each other." Quoted from http://www.economist.com/science/displayStory.cfm?story_id=13139619 The American Association for the Advancement of Science Feb 19th 2009 | CHICAGO From "The Economist" The evolutionary role of cookery
In order to be a cook, you have to love food. You have to be open to taste all things...even an octopus with peanut butter on it. Or a pickle with peanuts. You have to have a …stable stomach like me. You can't puke often. You should always clear your plate at the dinner table. If you want to actually cook, you have to have a good cook book, the supplies, and try and get a lesson or watch the Food channel. You have to be able to try new things in order to succeed. Maybe it might be weird things that nobody would think of, but you have to leave it up to your imagination.
We have to cook so we can get a balanced diet.A balanced diet is when we get the right balance of food from every food group so we arent mal-nourished .Eating a balanced diet …make sus healthier fitter and to grow properley.
If you mean vessels, you can cook in pots, pans, skillets, dutch ovens, crock pots, griddles, etc. If you mean equipment, you can cook in ovens, microwaves, etc. If you mean l…ocations, you can cook in kitchens, over campfires, etc. If you mean apparel, you can cook in clothing, aprons, shoes.
Most humans choose to cook their food because it prevents them from getting certain illnesses however not all illness/diseases from your food. For example most people choo…se to cook their food for a couple of reasons; because they like it and think it tastes better that way and/or because it kills a majority of the bad bacterias if you are at a high enough temperature. However not all things need to be cooked and when people are down to the life or death choices for example: they can't cook it or make a fire or something, ect. they will most likely take the risk and eat it to survive while others may not eat it and unfortunately die or starvation or malnourishment. Cooking food also breaks down the food to make the nutrients more easily absorbed by the digestive system. Example: Eating uncooked wheat would result in almost no nutritional benefit.
Commonly, they are known by the French word Les Escargots...which means snails. Food always sounds better with a French name. Helix pomatia is most often eaten. Helix aspersa …you will often find steamed and served as a tapa in Spain. The cork with the pins in it is for picking the meat out of the shell. Helix lucorum is another species that is eaten.