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The preparation of comestibles by heating. In meats, overcooking can result in the production of carcinogenic polycyclic amines; undercooking carries the risk of parasitic (e.g., Taenia solium, T saginatus) or bacterial (e.g., Escherichia coli 0157:H7, Salmonella spp) infections.


[L. coquere, to cook]
The process of heating foods to prepare them for eating. Cooking makes most foods more palatable and easier to chew, improves their digestibility (and sometimes their nutrient bioavailability), and destroys or inactivates harmful organisms, or toxins that may be present. Cooking releases the aromatic substances and extractives that contribute odors and taste to foods. These odors help to stimulate the appetite.


Not all toxic substances are inactivated by heat. Most microorganisms and parasites are destroyed in the ordinary process of cooking when the food is heated to internal temperatures of 160°F to 175°F. Pork must be cooked completely throughout to kill the encysted larvae of Trichinella.


Protein: Soluble proteins become coagulated. Soluble substances: These, including heat-labile vitamins, are often inactivated by boiling, and even mineral substances and starches, although insoluble to a certain extent, may be altered in this process. Starch: The starch granules swell and are changed from insoluble (raw) starch to soluble starch capable of being converted into sugar during digestion and of being assimilated in the system.

References in periodicals archive ?
The idea for The Feathers Cookery School came out of a conversation with the head of Ovingham Middle School and a look at its brilliant new building for teaching cookery - what used to be called domestic science back in the day.
Chinese-American chef, cookery writer and TV presenter, who is widely regarded as one the world's greatest authorities on oriental cooking.
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The winner and their guest will enjoy the ultimate cookery experience and can choose from 15 different themed full-day cookery classes including home baking, Italian, Thai street food, Scottish fish and seafood, Mexican and more.
12NOON: TV chef Peter Sidwell nips over the road from the Live Cookery Theatre.
As the weather improves and we start to turn our thoughts to barbecues and cooking great food to share with friends, you now have the chance to try out a barbecue cookery school.
THE pioneering TV chef and cookery writer Marguerite Patten has died.
SCHOOLCHILDREN joined Newcastle's top chefs for a cookery class with a healthy twist.