Cook

Title

Cooking is a complex application of physics aimed at transforming food raw materials through energy, transportation and controlled structural changes.
Its foundation lies in the integration of heat, thermodynamics, diffusion, fluid mechanics, chemical reactions and sensory perception during diverse culinary processes.
In addition, this discipline deals with the analysis of texture, flavor, stability and thermal efficiency, which makes it possible to rigorously understand traditional and modern gastronomic techniques.

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