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Course 299 · Lesson 01

Foundations of the Kitchen: From Market to Mise en Place

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Why We Cook

299.1 Lesson 01 of 08 3 quiz questions 1 assignment

Some foods we happily eat raw — a ripe tomato, a handful of berries — but a great many cannot be eaten at all until they have passed through heat. In its plainest terms, the book defines cooking as the practice and skill of preparing food by combining, mixing, and heating ingredients, most often over a burner or in an oven. Before we ever square off a carrot or light a flame, it is worth pausing on a deceptively simple question the source text places at the very heart of the craft: why do we cook at all? Answering it well gives every later technique a purpose.

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