“The Art and Science of Recipe Development”
Do you know what a recipe is? Who made the first recipe? When was the first recipe
made? Where was the first recipe made? Well, keep reading and you will find out.
The word recipe comes from the latin imperative of récipé. It means to take or to receive.
Recipe was actually a term for a doctors prescription to medicine. The first recipe ever ever was
in 10,000 BC. That time was when agriculture started to happened. As well as the first 2 things
was was ever made with a recipe was bread and bee. Those 2 things we’re the first to be
produced to a recipe. There are many recipes out there in the world. Anything can basically be
made (Fromage).
What a is a recipe? A recipe is not just written ingredients followed by measurements. A
recipe is a step by step process in detail that explains specifically the whole process in making a
certain dish, dessert, or any type of food in general. There are many types of recipes out there.
The recipe most commonly used are called standardized recipes. It is a recipe that stays
constant; constant as in the ingredients, preparation, moderation, cooking process stays the same.
The recipe is very important. It keeps the flavor of the dish consistent every time it is being
served. There are many recipes out there, basically a recipe for everything. Which comes hand in
hand with having a recipe for everything, as in you can learn how to make anything you want.
From wanting to make someone out of chicken, beef, pork, lamb, and even sheep. A recipe is all
you need for you to be able to produce the product you’re trying to make. Recipes are not only
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for main dishes but also desserts, pastries, cookies, soups, and even ice cream.
Recipes...
... middle of paper ...
...ing a
recipe.
Developing a recipe is not the most easiest thing to do. It takes multiple practices and
trials to be done to have the recipe finalized and be produce to being an actual recipe. In the end,
the recipe is very helpful in the food industry, in restaurants, and even general home-cooking. A
recipe is a guideline for cookers that needs a step by step learning process in making a certain
dish.
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Citations/References:
"Cooking Classes Chicago - The Art and Science of Recipe Development | Dabble."Cooking
Classes Chicago - The Art and Science of Recipe Development | Dabble. N.p., n.d. Web. 14 Feb.
2014.
Gisslen, Wayne. Professional Cooking. 4th ed. New York: John Wiley & Sons, 1999. Print.
"Madame Fromage." Madame Fromage RSS. N.p., n.d. Web. 14 Feb. 2014.
“Measuring Success with Standardized Recipe.” Nfsmi.org N. p., n.d. Web. 11 Feb. 2014
To ensure that all food meets consumers expectation in terms of nature, substance and quality and is not misleadingly presented
Considerable ingenuity is also displayed in the preparation and variety of breads, fried cakes, and
In the book, “What’s cooking in Chemistry,” the author states with a powerful standpoint that many ways of chemistry is involved in the kitchen to help chefs and other people succeed in whatever they feel best to require on their path of success. After all everything in this entire world is made of atoms. This includes everything including food, humans, plants, the atmosphere and the ultraviolet rays that constantly attempt to penetrate the protection of the clouds in the air. Published in 2009, the authors; Hubertus P. Bell, Tim Feuerstein, Carlos E. Guntner, Soren Holsken, and J. Klaas Lohmann manage to organize the book in a format where they insert the person who described the explanation of the use of chemistry and listed the recipe for people to use in order to build a strong mental fortitude of an explanatory of an image that helps one unlock potential in science and technology throughout chemistry.
Using canned foods and instant sauces saved women the time of preparing meat and vegetables and seemingly turned cooking into a two-step process: empty ingredients into a pan and placing the pan in the oven. My mom can attest to this as she often resorts to casseroles when the family schedule becomes hectic. The quick preparation of the meal and slow cooking in the oven takes away from the time my mom spends laboring in the kitchen and allows her to use that time on other tasks around the house or simply to spend more time with my family. Shopping for casseroles includes an assortment of inexpensive ingredients, which can fill the plates of the entire family. Casseroles not only call for cheap ingredients but also a rather short list of them. The growing popularity began to slow as people relied on canned food, left overs, and instant sauces. Despite the simplicity of the dish, my mom enjoys using her creativity with the casserole dishes and has created many recipes of her own for our
This is what most people would like to ask themselves in terms of being successful on what they love. If you love cooking and experimenting new recipes around the corner, this is the right place that you wanted to be. In other words, you need to learn how to come up with those recipes that are really going to make a difference today. Once you have the willingness to learn, this article is going to help
(TRANSITION: Just like every other cooking endeavor, you start by gathering the required ingredients and tools.
A defining trait of every country, whether it be Italy or India, is the type of cuisine that they serve. One of the best ways to gain an understanding of a country’s culture is through their food. While some people would deem other aspects of a culture as more important, it is a feature easiest to explain and relate to. A distinguishing fact is that food is both physical and mental in that its creation takes dedication and effort; food is able to create emotions given the proper setting. As cooking traditions evolved throughout the years, to fit people’s ever changing tastes, so does the culture. They are parallel to each other in that as one aspect of culture changes, so does the food and vice versa. Two of the most popular types of foods in society today are American food, and Chinese food. The typical features of how food is prepared and made, the tastes preferred, the utensils, and the beliefs about the food's properties are all reflections of the American and Chinese cultures.
You almost always start your recipes with a story — something personal that puts the food into context. Story seems to be so central to your approach towards food.
...t for taste but also for texture, smell, consistency and a very large variety of other components. But honestly, at the end of the day, it will be the taste that really matters the most.
2. Read the Recipe Completely. Once you find the recipe, read it thoroughly, making sure all instructions are perfectly clear to you. If some of the food terms are incomprehensible to you, you may want to refer to a good food dictionary.
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
The basis of the discipline focused on understanding of the chemistry of food components such as proteins, carbohydrates, fats and water and reaction during processing than storage. Good understanding about processing and preservation method are needed which includes drying, pasteurization, canning and irradiation (Susan, 2012).
Its history spans almost 80 years when it started at Corbin (Kentucky-USA), in the 1930s. During this period the United States was under The Great Depression with almost 25% unemployment rate. The hard time was probably one of the biggest factor in forcing Harland Sanders ("The Colonel") to start experimenting with various mix of spices and herbs, trying to get the best formula for his recipe. (If we still remember the Asian Economic Crash 1997-2002, one of the last remaining business that kept going during the recession was the food industry).
Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.
Good cooking doesn’t always come naturally, but when skill’s and/or talents are perfected strengths such as cooking can become fun or even a hobby. Good cooking is something that takes time and skill and good cooking can’t be rushed otherwise the food does not come out the way it is supposed to. Another key factor of good cooking is to always know what is going on and what the next step in the process is.