Cooking, cooking or cooking (lat. Culīnāria "kitchen "; from culīna "kitchen") is a human activity in cooking. Includes a set of technologies, equipment and recipes. Cooking is a combination of cooking methods from minerals and products of plant and animal origin of the most varied food necessary for human life and health.

Compliance with certain rules when cooking is called technology. The methods of cooking and the ingredients themselves vary widely from different countries, nations, and social groups, called cuisine, and reflect the unique interrelationships of culture, economy, and traditions.

Basic cooking methods


Heat treatment

the main way: bringing the product to readiness in large quantities of water;
priming: bringing the product to readiness in a small amount of liquid;
steam: bring the product to readiness by heating the liquid to form steam or boiling under increased pressure;
Roasting - roasting in the oven of a pre-boiled or boiled product;
Quenching (refers to the combined methods of heat treatment of products) - letting in the pre-fried or browned product with the addition of spices and liquid;


Chemical processing

Urination (Urine apples, lingonberries, etc.)




In terms of their value, the proteins that make up food are not the same. Some of them are close in their construction and chemical composition to the proteins of the human body, that is, they contain all the constituent parts (amino acids) necessary for the construction of these proteins; others are significantly different from them and therefore less valuable. Proteins with high nutritional value include proteins of meat, fish, milk, eggs, and proteins of certain vegetables. So, high-grade proteins are contained in potatoes, cabbage. The value of croup proteins is not the same. In terms of amino acid composition, proteins of oatmeal, rice, and buckwheat should be considered more valuable. In contrast, millet, semolina, pearl barley contain proteins that are characterized by relatively lower nutritional value. These grains can be enriched with missing ingredients (amino acids) at the expense of other foods rich in such substances. Thus, the nutritional value of wheat can be increased due to the amino acids contained in meat, milk, and also in various vegetables.



Fats, like carbohydrates, are the main sources of energy and determine mainly the caloric content of food. In addition, fats perform protective functions in relation to protein, since with a sufficient content of them in the body less protein is destroyed than with a lack of these substances. In animals and humans, fats can be deposited not only with an excess of them in the diet, but also when a sufficient or excessive amount of carbohydrates is included in the food. Consequently, fats in the body are built not only from the fat itself, but also from carbohydrates and protein.

Animal fats are considered more complete than vegetable fats, since most animal fats carry specific vitamins.

Milk fats are most useful for humans, such as butter and ghee, cream fats, sour cream. But other fats, including margarine and vegetable oil, are valuable food products because they have a high calorie content and good digestibility.



Carbohydrates are especially rich in products of plant origin: cereals, vegetables, fruits. From animal products, some carbohydrates are found in milk (in the form of milk sugar).

Carbohydrates can be found in foods in the form of starch or in the form of various sugars, such as fructose; Both those and other carbohydrates are well absorbed in the human body; the difference between them is that pure sugar dissolves quickly in water and is instantly absorbed into the blood (so-called fast carbohydrates), while starch and fructose under the action of digestive juices undergo a gradual breakdown and enter the blood not immediately, but over a long period period (so-called. Slow carbohydrates).

Under special conditions, such as, for example, in cases of heart failure, with severe mental or physical fatigue, carbohydrates are required to be rapidly introduced into the body; in this case, sugar is needed, which is sometimes injected as glucose even directly into the blood (through a vein). In the normal state of the body, the main amount of carbohydrates is eaten in the form of starch and only a small part (60-100 g per day) in the form of sugar.



Spanish tea cakes

for the test:
flour 300 g
water 120 ml
eggs 1 pc.
1/4 cup sugar
vegetable oil 2 tbsp.
dry yeast 1 tsp
salt 1/2 tsp
butter 100 g
powdered sugar

  1. Combine dry yeast with flour, salt, granulated sugar in a mixer tank. Stir, add raw chicken egg, vegetable oil, warm water. Stir the ingredients with a spoon and then a crochet tip. Knead the dough for ten minutes until elastic. Transfer the mass into a bowl, pre-oiled, cover with cling film, put in heat. The dough should double.
  2. Cover the baking tray with paper. Divide dough into four equal parts. Smear baking paper with soft butter. Stretch the dough pieces into rectangles, each well smeared with the same soft butter. Put any stuffing along on the larger side, roll the rolls into rolls, and then spin them into a snail.
  3. Put the products on a baking sheet, brush the top with butter and put in heat for 30 or 40 minutes. Preheat oven, bake buns for 20 minutes at 180 degrees. Sprinkle ready-made Spanish buns with powdered sugar and cool on a wire rack.

Juicy chops in garlic batter

pork 400 g
flour 100 g
3 eggs
garlic 1 clove
ground black pepper

  1. Cut the meat into slices and repel. Sprinkle with pepper and salt. Put chops aside. Prepare a batter: beat the eggs, add pepper, salt.
  2. Add pressed garlic. Roll chops from all sides in flour. Dip them in a batter and fry juicy chops in garlic sauce until golden brown.

Warm salad with bacon and eggs without mayonnaise

bacon 50 g
3 eggs
ground black pepper
Worcester sauce
green onion
lettuce leaves

  1. In a hot frying pan fry bacon, cut into strips. If the bacon is not greasy, add a spoonful of vegetable oil. Then remove on a plate, and pour eggs into the pan, salt and pepper to taste.
  2. Eggs stir during frying until fully cooked. Finely chop the green onion and sprinkle the eggs during cooking so that the dish is soaked with onion flavor.
  3. On a wide plate, tear lettuce leaves, sprinkle with herbs, lay out bacon and fried eggs. Mix in equal parts mustard, lemon juice and olive (vegetable) oil. Pour warm salad with bacon and eggs dressing.

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