Beer fermenting at a brewery.

Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology. Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Wikipedia does not have an article with this exact name. ... This article or section does not cite any references or sources. ... Image File history File linksMetadata Download high-resolution version (1280x960, 278 KB) Inside a fermenting tank. ... Image File history File linksMetadata Download high-resolution version (1280x960, 278 KB) Inside a fermenting tank. ... For other uses, see Beer (disambiguation). ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... The entrance of a brewery. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... This article does not cite any references or sources. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Look up Anaerobic in Wiktionary, the free dictionary. ... A stuck fermentation is a fermentation of wine or beer which has stopped before completion; i. ... Zymology is the science of fermentation. ...

Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce wine, beer, hard cider, and vinegar. Fermentation is also employed in preservation to create lactic acid in sour foods such as pickled cucumbers, kimchi and yogurt. Occasionally wines are enhanced through the process of cofermentation. A microorganism or microbe is an organism that is so small that it is microscopic (invisible to the naked eye). ... A glass of red wine This article is about the alcoholic beverage. ... For other uses, see Beer (disambiguation). ... Cider has different meanings in the United Kingdom and the United States. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... For the production of milk by mammals, see Lactation. ... A deli pickle. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... Yoghurt or yogurt, less commonly yoghourt or yogourt (see spelling below), is a dairy product produced by bacterial fermentation of milk. ...

History

See also: History of wine and History of beer

Since fruits ferment naturally, fermentation precedes human history. Since prehistoric times, however, humans have been controlling the fermentation process. The earliest evidence of winemaking dates from eight thousand years ago, in Georgia, in the Caucasus area.^[1] Seven-thousand-year-old jars of wine have been excavated in the Zagros Mountains in Iran, which are now on display at the University of Pennsylvania.^[2] There is strong evidence that people were fermenting beverages in Babylon circa 5000 BC,^[3] ancient Egypt circa 3150 BC,^[4] pre-Hispanic Mexico circa 2000 BC,^[3] and Sudan circa 1500 BC.^[5] There is also evidence of leavened bread in ancient Egypt circa 1500 BC^[6] and of milk fermentation in Babylon circa 3000 BC.^[3] The Chinese were probably the first to develop vegetable fermentation.^[3] The history of wine spans thousands of years and is closely intertwined with the history of agriculture, cuisine, civilization and man himself. ... Alulu Tablet - a receipt for best beer from 2050 BC in the ancient Kingdom of Ur Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. ... It has been suggested that this article or section be merged with Caucasus Mountains. ... A glass of red wine This article is about the alcoholic beverage. ... The Zagros Mountains (Persian: رشته كوه زاگرس), (Kurdish: Çîyayên Zagrosê), make up Iran and Iraqs largest mountain range. ... This article is about the private Ivy League university in Philadelphia. ... Babylon (in Arabic: بابل; in Syriac: ܒܒܙܠ in Hebrew:בבל) was an ancient city in Mesopotamia (modern Al Hillah, Iraq), the ruins of which can be found in present-day Babil Province, about 80km south of Baghdad. ... (6th millennium BC – 5th millennium BC – 4th millennium BC – other millennia) Events 4713 BC – The epoch (origin) of the Julian Period described by Joseph Justus Scaliger occurred on January 1, the astronomical Julian day number zero. ... Ancient Egypt was a long-standing civilization in northeastern Africa. ... The 4th millennium BCE saw major changes in human culture. ... (Redirected from 2000 BC) (21st century BC - 20th century BC - 19th century BC - other centuries) (3rd millennium BC - 2nd millennium BC - 1st millennium BC) Events 2064 - 1986 BC -- Twin Dynasty wars in Egypt 2000 BC -- Farmers and herders travel south from Ethiopia and settle in Kenya. ... (Redirected from 1500 BC) Centuries: 17th century BC - 16th century BC - 15th century BC Decades: 1550s BC 1540s BC 1530s BC 1520s BC 1510s BC - 1500s BC - 1490s BC 1480s BC 1470s BC 1460s BC 1450s BC Events and Trends Stonehenge built in Wiltshire, England The element Mercury has been... Ancient Egypt was a long-standing civilization in northeastern Africa. ... (Redirected from 1500 BC) Centuries: 17th century BC - 16th century BC - 15th century BC Decades: 1550s BC 1540s BC 1530s BC 1520s BC 1510s BC - 1500s BC - 1490s BC 1480s BC 1470s BC 1460s BC 1450s BC Events and Trends Stonehenge built in Wiltshire, England The element Mercury has been... (31st century BC - 30th century BC - 29th century BC - other centuries) (4th millennium BC - 3rd millennium BC - 2nd millennium BC) Events 2925 - 2776 BC - First Dynasty wars in Egypt 2900 BC - Beginning of the Early Dynastic Period I in Mesopotamia. ...

French chemist Louis Pasteur was the first known zymologist, when in 1857 he connected yeast to fermentation. Pasteur originally defined fermentation as "respiration without air". Pasteur performed careful research and concluded; Louis Pasteur (December 27, 1822 – September 28, 1895) was a French chemist best known for his remarkable breakthroughs in microbiology. ... 1857 was a common year starting on Thursday (see link for calendar). ...

"I am of the opinion that alcoholic fermentation never occurs without simultaneous organization, development and multiplication of cells.... If asked, in what consists the chemical act whereby the sugar is decomposed ... I am completely ignorant of it."

The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused by a yeast secretion that he termed zymase.^[7] Eduard Buchner (May 20, 1860 -- August 12, 1917) was a German chemist and zymologist, the winner of the 1907 Nobel Prize in Chemistry for his work on fermentation. ... Year 1907 (MCMVII) was a common year starting on Tuesday (link will display the full calendar) of the Gregorian calendar (or a common year starting on Monday of the 13-day-slower Julian calendar). ... The Nobel Prizes (Swedish: ) are awarded for Physics, Chemistry, Literature, Peace, and Physiology or Medicine. ... Zymase is a enzyme complex that catalyze glycolysis, the fermentation of sugar into ethanol and carbon dioxide. ...

Uses

The primary benefit of fermentation is the conversion of sugars and other carbohydrates, e.g., converting juice into wine, grains into beer, carbohydrates into carbon dioxide to leaven bread, and sugars in vegetables into preservative organic acids. Carbohydrates (literally hydrates of carbon) are chemical compounds that act as the primary biological means of storing or consuming energy, other forms being fat and protein. ... Orange juice Juice is a liquid naturally contained in vegetable or fruit tissue. ... A glass of red wine This article is about the alcoholic beverage. ... For other uses, see Beer (disambiguation). ... In order to meet Wikipedias quality standards, this article requires cleanup. ... Percentages are relative to US recommendations for adults. ...

Food fermentation has been said to serve five main purposes:^[8]

1. Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates.
2. Preservation of substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations.
3. Biological enrichment of food substrates with protein, essential amino acids, essential fatty acids, and vitamins.
4. Detoxification during food-fermentation processing.
5. A decrease in cooking times and fuel requirements.

Fermentation has some uses exclusive to foods. Fermentation can produce important nutrients or eliminate antinutrients. Food can be preserved by fermentation, since fermentation uses up food energy and can make conditions unsuitable for undesirable microorganisms. For example, in pickling the acid produced by the dominant bacteria inhibit the growth of all other microorganisms. Depending on the type of fermentation, some products (e.g., fusel alcohol) can be harmful to people's health. For the production of milk by mammals, see Lactation. ... Acetic acid, also known as ethanoic acid, is an organic chemical compound with the formula CH3COOH best recognized for giving vinegar its sour taste and pungent smell. ... Phenylalanine is one of the standard amino acids. ... In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. ... Nutrients and the body A nutrient is any element or compound necessary for or contributing to an organisms metabolism, growth, or other functioning. ... Cucumbers gathered for pickling. ... It has been suggested that this article or section be merged into Fractional freezing. ... Fusel alcohols, also sometimes called fusel oils, are higher order (more than two carbons) alcohols formed by fermentation and present in cider, mead, beer, wine, and spirits to varying degrees. ...

In alchemy, fermentation is often the same as putrefaction, meaning to allow the substance to naturally rot or decompose. For other uses, see Alchemy (disambiguation). ... Putrefaction is the decomposition of proteins, especially by anaerobic microorganisms. ... The aviation term ROT stands for rate one turn. ... “Spoilage” redirects here. ...

Stuck fermentation

A stuck fermentation is where a fermentation has stopped before completion; i.e., before the anticipated percentage of sugars has been converted by yeast into alcohol or carbohydrates into carbon dioxide.

Typically, a stuck fermentation may be caused by: 1) insufficient or incomplete nutrients required to allow the yeast to complete fermentation; 2) low temperatures, or temperature changes which have caused the yeast to stop working early; or 3) a percentage of alcohol which has grown too high for the particular yeast chosen for the fermentation.

Corrections to stuck fermentations may include: 1) repitching a different yeast 2) incorporation of nutrients in conjunction with the repitched yeast; 3) restoration of accommodative temperatures for the given yeast.

Fermented foods by region

Nattō, a Japanese fermented soybean food

• Worldwide: alcohol, wine, vinegar, olives, yogurt, bread, cheese
• Asia
  • East and Southeast Asia: amazake, asinan, bai-ming, belacan, burong mangga, dalok, doenjang (된장), douchi, jeruk, lambanog, kimchi (김치), kombucha, leppet-so, narezushi, miang, miso, nata de coco, nata de pina, natto, naw-mai-dong, pak-siam-dong, paw-tsaynob in snow (雪裡蕻), prahok, sake, seokbakji, soy sauce, stinky tofu, szechwan cabbage (四川泡菜), tai-tan tsoi, chiraki, tape, tempeh, totkal kimchi, yen tsai (醃菜), zha cai (榨菜)
  • Central Asia: kumis (mare milk), kefir, shubat (camel milk)
  • India: achar, appam, dosa, dhokla, dahi (yogurt), gundruk, idli, mixed pickle
• Africa: garri, hibiscus seed, hot pepper sauce, injera, lamoun makbouss, laxoox, mauoloh, msir, mslalla, oilseed, ogi, ogili, ogiri
• Americas: chicha, elderberry wine, kombucha, pickling (pickled vegetables), sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos
• Middle East: kushuk, lamoun makbouss, mekhalel, torshi, boza
• Europe: rakfisk, sauerkraut, surströmming, mead, elderberry wine, salami, prosciutto, cultured milk products such as quark, kefir, filmjölk, crème fraîche, smetana, skyr.
• Oceania: poi, kaanga pirau (rotten corn)

Mixed Natto from Wikipedia Japanese edition. ... Mixed Natto from Wikipedia Japanese edition. ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Binomial name (L.) Merr. ... This article does not cite any references or sources. ... A glass of red wine This article is about the alcoholic beverage. ... Vinegar is sometimes infused with spices or herbs—as here, with oregano. ... For the Italian political alliance see Olive Tree, and the color, olive (color). ... Yoghurt Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... World map showing the location of Asia. ... East Asia Geographic East Asia. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ... Amazake 甘酒 (あまざけ) Amazake (pronounced ah-mah-zah-kay) is a traditional sweet, nonalcoholic Japanese drink made from fermented rice. ... Belacan (also spelled belachan, blachang, balachong) is a Malay condiment prepared from fermented krill. ... Burong mangga is a filipino food. ... Doenjang is a traditional Korean fermented soybean paste. ... Douchi (Chinese: 豆豉; pinyin: ), also called hamanatto or Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce. ... Arrack refers to strong spirits distilled mainly in South and South East Asia from fermented fruits, grains, sugarcane, or the sap of coconuts or other palm trees. ... Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ... This section contains a list of trivia items. ... Many types of sushi ready to be eaten. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Nata de Coco, a high fiber, zero fat Filipino dessert. ... Natto eaten on top of rice is commonly stirred before consumption Nattō ) is a traditional Japanese food made from fermented soybeans, popular especially at breakfast. ... Prahok is a type of type fermented fish paste (usually of mud fish) that can be used in Cambodian cuisine as a seasoning or a condiment (usually the later). ... Sake barrels at Itsukushima Shrine. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Stinky tofu is a form of fermented tofu, which, as the name suggests, has a strong odor. ... It has been suggested that Peuyeum be merged into this article or section. ... A piece of uncooked tempeh. ... Zha cai (literally pressed vegetable) is a type of pickled mustard stem originating from Sichuan, China. ... Map of Central Asia showing three sets of possible boundaries for the region Central Asia located as a region of the world Central Asia is a vast landlocked region of Asia. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Grains of kefir For the Islamic term, see Kaffir. ... Achar (also written as Achaar) is the Hindi word for the pickle. ... Appam is a dish made from rice powder. ... This article does not cite any references or sources. ... Dhokla (also called Khaman) is a fast food from Gujarat India. ... Dahi (Hindi) or Doi (Bengali) is naturally cultured plain yogurt widely consumed all over the Indian subcontinent. ... Gundruk (Nepali) is a popular food in Nepal and also claimed to be one of the National food. ... The idli, also romanized idly or iddly and pronounced e-dli (rhyming with Italy), is a steamed rice cake popular throughout South India. ... In Indian cuisine, a mixed pickle consists of various pickled fruits and vegetables (invariably including chilli peppers) suspended in vegetable oil. ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Garri is a popular West African food made from cassava tubers. ... Species See text. ... This meal, consisting of injera and several kinds of wat or tsebhi (stew), is typical of Ethiopian and Eritrean cuisine. ... Laxoox (in Somali) or Lahooh, Cangeelo is pancake-like bread, eaten in the countries of Somalia and Djibouti, it is also extremely famous in the de facto independent country of Somaliland. ... Vegetable oil or vegoil is fat extracted from plant sources. ... Ogi is a fermented cereal porridge from West Africa, typically made from maize, sorghum, or millet[1]. Traditionally, the grains are soaked in water for up to three days, before wet milling and sieving to remove husks. ... Ogiri is a flavoring made of fermented oil seeds, such as sesame seeds or egusi seeds. ... World map showing the Americas CIA political map of the Americas The Americas are the lands of the Western hemisphere or New World consisting of the continents of North America[1] and South America with their associated islands and regions. ... Chicha is a Spanish word for any variety of fermented beverage. ... Elderberry Wine is an alcoholic beverage made from brewed elderberries. ... This section contains a list of trivia items. ... Cucumbers gathered for pickling. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Species 150-200 species, including: Lupinus albus Lupinus angustifolius Lupinus luteus Lupinus albifrons Lupinus arboreus Lupinus arizonicus Lupinus bicolor Lupinus chamissonis Lupinus diffusus Lupinus excubitus Lupinus formosus Lupinus longifolius Lupinus microcarpus Lupinus mutabilis Lupinus nanus Lupinus nootkatensis Lupinus perennis Lupinus polyphyllus Lupinus sparsiflorus Lupinus sulphureus Lupinus texensis Lupinus tidestromii Lupinus... Vegetable oil or vegoil is fat extracted from plant sources. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... The classic Tabasco red pepper sauce Tabasco sauce is a brand of hot sauce made from tabasco peppers (Capsicum frutescens var. ... Tibicos Tibicos, also known as tibi, water kefir grains, sugar kefir grains, Japanese water crystals and California Bees, are a culture of bacteria and yeast held in a polysaccharide matrix created by the bacteria. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ... Wiktionary has a definition of: Torshi Torshi is a fermented food, common in the Middle East, that comprises cucumber, cauliflower, carrots, cabbage, etc. ... A glass of boza. ... World map showing the location of Europe. ... Rakfisk served, with potatoes, lefse, onion and sour cream. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... Surströmming (sour herring) is a Swedish delicacy consisting of fermented Baltic herring. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Elderberry Wine is an alcoholic beverage made from brewed elderberries. ... This article does not cite any references or sources. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. ... Polish twaróg Quark is a type of fresh acid-set cheese of Central European origin. ... Grains of kefir For the Islamic term, see Kaffir. ... Fil is the common Swedish word for several kinds of fermented soured milk very common for breakfast or lunch in the Nordic Countries. ... Containers of crème fraîche Crème fraîche [IPA: krÉ›m frɛʃ] (French for fresh cream) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. ... Smetana is a Central and Eastern European variety of sour cream similar to crème fraîche, much heavier and sweeter than the Western European variety. ... Skyr with strawberry taste from the Icelandic dairy product company Norðurmjólk Skyr is an Icelandic soured dairy product, thicker than yoghurt. ... World map exhibiting a common interpretation of Oceania; other interpretations may vary. ... Poi is a Hawaiian word for the primary Polynesian food staple made from the corm of the kalo plant (known widely as taro). ... Image File history File links Circle-question-red. ...

Risks of consuming fermented foods

Alaska, despite its small population, has witnessed a steady increase of cases of botulism since 1985. It has more cases of botulism than anywhere else in the United States of America.^[9] This is caused by the traditional Eskimo practice of allowing animal products such as whole fish, fish heads, walrus, sea lion and whale flippers, beaver tails, seal oil, birds, etc., to ferment for an extended period of time before being consumed. The risk is exacerbated when a plastic container is used for this purpose instead of the old-fashioned method, a grass-lined hole, as the botulinum bacteria thrive in the anaerobic conditions created by the plastic. Official language(s) English[1] Spoken language(s) English 85. ... Botulism (Latin, botulus, sausage) is a rare, but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. ... Eskimos or Esquimaux are aboriginal people who inhabit the circumpolar region, excluding Scandinavia and most of Russia, but including the easternmost portions of Siberia. ... Binomial name (Linnaeus, 1758) Distribution of Walrus Subspecies Walruses (Odobenus rosmarus) are large semi-aquatic mammals that live in the cold Arctic seas of the Northern Hemisphere. ... Genera Eumetopias Zalophus Otaria Neophoca Phocarctos Hundreds of California Sea Lions sunbathing on Pier 39 in San Francisco. ... A Fin Whale The term whale is ambiguous: it can refer to all cetaceans, to just the larger ones, or only to members of particular families within the order Cetacea. ... Species C. canadensis C. fiber Beavers are semi-aquatic rodents native to North America and Europe. ... Binomial name Clostridium botulinum van Ermengem, 1896 Clostridium botulinum is a bacterium that produces the toxin botulin, the causative agent in botulism. ...

See also

• Brewing
• Fermentation (biochemistry)
• Fermentation lock
• Industrial fermentation
• Winemaking
• Yeast

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... A 16th century brewer A 21st century brewer This article concerns the production of alcoholic beverages. ... This article or section does not cite any references or sources. ... A fermentation lock allows carbon dioxide released by the beer to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding possible bacterial contamination. ... The use of fermentation is an important process in the industry. ... Winemakers often use carboys like these to ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... It has been suggested that this article or section be merged with Broiling. ... “Roast” redirects here. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo (炒) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... a pressure cooker Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... This article does not cite any references or sources. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cucumbers gathered for pickling. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ... Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...

References

• The 1811 Household Cyclopedia

Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era. ... is the 28th day of the year in the Gregorian calendar. ...

External links

• Fermentations in world food processing (1st part, PDF file)
• Fermentations in world food processing (2nd part, PDF file)
• Science aid: Fermentation - Process and uses of fermentation
• Fermented fruits and vegetables. A global perspective - FAO 1998
• Fermented cereals. A global perspective - FAO 1999