Cook - SpeedyLook encyclopedia

A fundamental human activity

The kitchen is before a a whole need insofar as, since the Préhistoire, the human being nourishes on the one hand food in a rough state, such as the Graine S or the Fruit S, but as on the other hand, of indigestible food without transformation préalalable, such as the Viande S or the Tubercule S, as it is necessary to cook to return them comestibles.
It is one of the human activities. It follows technical principles, economic principles and sociocultural principles. It tends to satisfy biological needs and to get Plaisir.

Food needs

See also: Nutrition - Digestion - Health - Practical food - Dietetic

To feed consists in satisfying the useful needs for an organization as regards Eau, for Protéine S, Lipide S, Glucide S, Vitamine S and Oligo-élément S, in order to ensure the growth and the maintenance of the body, like providing the additional needs at the time of Grossesse, Allaitement or after a Maladie for example. The human beings indeed have nutritional needs different according to their Sexe, them age and their degree of activity.

The proteins, lipids and glucids will constitute at the same time a source of energy and a source of molecules necessary to the human body. The food provides these various elements, but sometimes in a way unbalanced compared to the needs.

See also: daily Contribution recommended

In a similar way, the hydrous ration varies according to the age and the activity, as well as the energy contribution (approximately 100-120 ml/100 kcal). A quarter of the extracellular water stock is renewed daily at the Nourrisson against only one seventh at the Adulte).

In the majority of the countries, the kitchen takes into account these nutritional needs in their Diversité.

To cook consists in on the one hand preparing meals balanced in “mixing” in a dish of food of the different types (for example of the meat complete dishes, starchy foods and vegetables, or Sandwich S such as the Side-bagnat) or by proposing several complementary dishes during a Repas (flat of Crudité S, then flat containing Féculent S and Viande, Laitage then Fruit).

To cook a food supports also its Digestion, by the means of its Cuisson in particular.

The prepared food can provide variable contents of elements Nutrition nels to take account of the contributions necessary to a given individual. For example, the old man will often consume Soupe, which limits the problems of Mastication often involved in the great age, as well as low fuel consumption of water due to the progressive loss of the feeling of Soif in the elderly.

Specific Régime S nutritional can be proposed according to the needs: for example the hypocaloric modes, modes of the type Weight Watcher for the people having a ponderal Overload, a kitchen reduced in lipidic contributions for the people to antecedent cardiac, or reduced out of glucids fast for the diabetics, rich in proteins for the patients in laid down position, enriched in certain food complements for the Végétalien S.

Hygiene and food safety

See also: Food safety, Biosûreté, Hygiene, Disinfection

The Food safety recovers two significances: it is at the same time the research of the quantitative and qualitative cover of the elementary requirements in Aliment S and Eau (for the countries for which reign Pénurie and Malnutrition), or (for the countries developed in particular) the Public health of the intended products to the human consumption.

The conservation and the preparation of food require the respect of principles of Hygiène to be of good quality, even quite simply suitable for consumption.

The consumer who buys his food, or which consumes them very prepared in a restaurant, must be able to make sure of this quality. However, at the end of the 20th century, Europe in particular, many food crises alarmed the consumers and incited the public authorities to implement new inspecting devices of food safety. In France, AFSSA (French Agency of public health of food) devoted separation between evaluation of the food risk and the management of this risk. On the international plan, the United Nations for the food and agriculture (FAO), the World Health Organization (WHO) and the international Office of epizooties (GOOSE) have a strong role in the management of food safety. The policies practiced by each country are strongly framed by different Norme S main roads, European and international.

Certain crises are related to defective standards for example of hygiene, or to give animal proteins to herbivores (the disease of the mad cow (bovine Encéphalopathie spongiform, ESB) which will be very vulnerable to a damaged product (prion) or veterinary controls too laxists. The lack of cold rooms in a Slaughter-house or a industrial Boucherie can increase the risk of contamination by the Salmonelle S. the microbiological analyzes of food are often limited. The cereals, the fruits and the vegetables contain residues of Pesticide S. Of the cases of Botulisme or of contamination to the Dioxine were sometimes observed. A food crisis can cause a simple crisis of diarrhea at an individual having delayed to consume a chicken, or to involve the hospitalization or the setting under antibiotics of all the visitors of a self-service store following a salmonellose, to even result in the death of certain people. The quality control of food, the capacity to identify a contaminated food, with to trace the responsible agent in order to be able to isolate stocks from dangerous food is essential with the guarantee of the Food safety (robustness).

Not only the cook must be attentive with bought food, but it must also comply with certain rules, such as using fresh food quickly, washing the hands before the preparation of the meals, to clean its Réfrigérateur regularly, not to use the same boards to be cut out for vegetables to consume believed and the meat to cook, cook sufficiently food such as the pig or the poultry.

For the preparation of the meals of the babies or expectant mothers, more drastic standards can be adopted, such as using mineral water or at least pulp for the preparation of the feeding-bottles, to rinse vegetables with the vinegar for the expectant mothers…

To final, the kitchen aims processing and at associating food varied in order to guarantee the Santé of the consumer.

Pleasure and kitchen

In same time, the consumption of food, but also their preparation, brings Plaisir, generator of Bien-être. In certain countries, such as the France, the kitchen is high with the row of art of cooking in particular with regard to the Sauce S to juxtapose original savors and to create complexities of Goût. Some take much social pleasure to prepare the meals in particular at the time of the festivals, as the traditional day of Christmas among catholics with in particular the log, or for Thanksgiving (centered on turkey) with the the United States of America. The presentation of the dishes or the plates contributes to the pleasure, by waking up the desire visually.

A very wide field

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