Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water.
Portable soup was devised in the 18th century by boiling seasoned meat until a thick, resinous syrup was left that could be dried and stored for months at a time. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig’s trotters and bird’s nests.
Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking.
Cooking can prevent many foodborne illnesses that would otherwise occur if the food is eaten raw.
- 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.
In the present day, factory food preparation has become common, with many “ready-to-eat” as well as “ready-to-cook” foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal.
Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served.
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