煮食(粵拼:zyu2 sik6;英文:cooking / cookery),又或者叫廚藝(culinary art),係指將嘢食加熱而用意係想加熱咗之後攞去俾人食。煮嘢食嘅過程同技巧可以複雜得好交關-加熱嘅途徑可以分好多種,而用料嘅組合同份量又可以有好多變化,想成為專業噉煮嘢食嘅人(廚師)往往要用閒閒哋幾年咁耐嘅時間學師[1][2]。
煮食方法改
- 燒
- 煎、炸、烚、焗、燴、釀、炆、炒、煠
- 蒸、燉
- 微波
- 烘
- 半煎炸
- 真空煮食
- ↑ Symons, M. (2003). A history of cooks and cooking. University of Illinois Press.
- ↑ Laudan, R. (2013). Cuisine and empire: Cooking in world history (Vol. 43). Univ of California Press.