There are a possbily infinite amount of processes, but major ones include:
1) Staff certification
Cooks need to be trained and certified, both in cooking skill and social hygiene. Staff needs to wear clean clothes, and have their hair bound or in a net. Staff that is (or has been) ill needs to be removed and likely will need a doctor's bill of health before returning to the kitchen.
Staff needs to clean their hands regularly, and the kitchen needs to have ample supplies to wash and dry hands.
2) Cooking stations
Cooking stations and the area around it need to be spotless, including hard-to-reach places, and inferior equipment needs to be disposed of immediately. Cooking utensils that have been used need to be placed in a washing station as soon as possible to keep a clean workspace.
3) Fresh ingredients and measuring
Ingredients need to make a certain standard (for instance, local produce) and needs to be as fresh as possible. When stored or processed, it needs to be in clear containers so it can be checked for spoilage, and the containers marked with the date at which they have been stored as well as their maximum due date.
Daily, containers that are at the due date need to have their contents disposed of, and the containers cleaned.
Any spoiled food needs to be removed, as well as anything it has come into contact with. Dishes that failed are tossed in the bin immediately - never touch the food with bare hands after it has been presented.
4) Regular sanitory checks
Health and safety inspectors regularly will check up on the kitchen's protocols and general state, and will either give a mark of approval upon passing the inspection, or give advice on what needs to be improved.
If a kitchen falls below standards, it is likely that the kitchen is closed down until the saftey inspector's advice has been implemented. Alternately, if the offenses aren't serious enough, the inspector will schedule a repeat visit or surprise visit.
the processes involve in science is experimental
Cooking doesn't necessarily involve engineering. It is more of a chemistry or science.
a chef.
cooking
Adiabatic processes do not involve heat transfer between a system and its surroundings.
Because cooking involve also chemical reactions.
Additive processes involve adding material to the piece. Subtractive processes involve taking material from the piece. Painting is additive because you add paint. Carving is subtractive because you take away pieces from your original block.
Cooking involve many chemical transformations.
Cooking at high temperature involve chemical reactions.
The quantity being tested by a chemist in an experiment is typically a chemical substance or compound. This could involve investigating its properties, reactivity, or behavior under certain conditions to gather data and draw conclusions.
No
Barbeque