(1) the transfer of energy from a heat source to a food; this energy alters the food’s molecular structure, changing its texture, flavor, aroma and appearance; (2) the preparation of food for consumption
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.
