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6. Products resulting from final processing
6.1 Cooking and cooked products
Cooking food involves subjecting it to the action of heat to make it more edible. This exposure or heat treatment transforms the food to a greater or lesser extent, modifying its physico-chemical properties.
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Heat transfer during cooking can take place in three main ways:
by radiation (infrared rays or microwaves);
by conduction (direct contact with the heat source) ;
by convection (transfer involving an intermediary fluid with significant movements).
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Culinary techniques use a wide...
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