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! Symbol ! Application |- | High temperature | style="text-align:center;"| F | Heating |- | Low temperature | style="text-align:center;"| T | Chilling, freezing |- | Reduced water activity | style="text-align:center;"| a_w | Drying, curing, conserving |- | Increased acidity | style="text-align:center;"| pH | Acid addition or formation |- | Reduced redox potential | style="text-align:center;"| E_h | Removal of oxygen or addition of ascorbate |- | Biopreservatives | | Competitive flora such as microbial fermentation |- | Other preservatives | | Sorbates, sulfites, nitrites |}

See also

• Blast chilling
• Food engineering
• Food microbiology
• Food packaging
• Food rheology
• Food science
• Food spoilage
• Freeze-drying
• Fresherized
• List of dried foods
• List of pickled foods
• List of smoked foods
• Refrigerate after opening
• Shelf life

Notes

References

• Riddervold, Astri. Food Conservation. ISBN 978-0-907325-40-6.
• Abakarov, Nunes. "Thermal food processing optimization: algorithms and software" (PDF). Food Engineering.
• Abakarov, Sushkov, Mascheroni. "Multi-criteria optimization and decision-making approach for improving of food engineering processes" (PDF). International Journal of Food Studies.{{cite news}}: CS1 maint: multiple names: authors list (link)

Further reading

• Marx de Salcedo, Anastacia (2015). Combat-ready Kitchen: How the U.S. military shapes the way you eat. New York: Current/Penguin. ISBN 9781101601648.

External links

• A ca. 1894 Gustav Hammer & Co. commercial cooking machinery catalogue.
• Preserving foods ~ from the Clemson Extension Home and Garden Information Center
• National Center for Home Food Preservation
• BBC News Online – US army food... just add urine
• Home Economics Archive: Tradition, Research, History (HEARTH)
  An e-book collection of over 1,000 classic books on home economics spanning 1850 to 1950, created by Cornell University's Mann Library.

v t e Cooking techniques
List of cooking techniques
Dry	Conduction Dry roasting Hot salt frying Searing Convection Baking Roasting (modern) Smoking Barbecue Radiation Charbroiler Grilling (charbroiling) Roasting (traditional) Rotisserie Toasting
Wet	High heat Blanching Boiling Decoction Parboiling Shocking Reduction Low heat Coddling Creaming Infusion Poaching Simmering Slow cooking Smothering Steeping Stewing Indirect heat Bain-marie (Double boiling) Sous-vide Double steaming Steaming
Fat-based	High heat Basting Blackening Browning Frying Deep frying Pan frying Shallow frying Stir frying Sautéing Low heat Gentle frying Sweating
Mixed medium	Carryover cooking Barbecuing Braising Caramelization Deglazing Flambé Fricassee Indirect grilling/Plank cooking Stir frying (chao)
Device-based	Air frying Microwaving Pressure cooking Pressure frying Slow cooker Thermal cooking
Non-heat	Aging Brining Burying in ground Curing Drying Fermenting Juicing Pickling Purée Salting Souring
See also	List of cooking appliances List of cooking vessels Outdoor cooking Food preparation Food preservation Food safety
Category

• Use dmy dates from March 2011
• Food preservation
• Garde manger