Types of cooking also depend on the skill levels and training of the cooks. In the 1920s, freezing methods, cafeterias, and fast food restaurants emerged.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

The expansion of agriculture, commerce, trade, and transportation between civilizations in regions offered cooks many new ingredients.

New inventions and technologies expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.

kitchen & tools

The Industrial Revolution brought mass-production, mass-marketing, and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, and processed cereals quickly became a defining feature of the American breakfast

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Types of cooking also depend on the skill levels and training of the cooks.

Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. New inventions and technologies expanded cooking techniques.

Food Ingredients

• Fats: Types of fat include vegetable oils, animal products such as butter and lard, as well as fats from grains, including maize and flax oils. They are used in a number of ways in cooking and baking.
• Proteins: Edible animal material, including muscle, offal, milk, eggs and egg whites, contains substantial amounts of protein.
• Water: Cooking often involves water and water-based liquids. These can be added in order to immerse the substances being cooked (this is typically done with water, stock or wine).
• Vitamins and minerals: Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking.

The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques.

Source: Wikipedia