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Relevant bibliographies by topics / Cookry

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Academic literature on the topic 'Cookry'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Cookry"

1

Rompis, John E. G., and Sylvia Komansilan. "EFEKTIVITAS CARA PEMASAKAN TERHADAP KARAKTERISTIK FISIK MASAKAN DAGING BABI HUTAN." ZOOTEC 34, no. 2 (September 2, 2014): 65. http://dx.doi.org/10.35792/zot.34.2.2014.5530.

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EFFECTIVITY OF COOKING METHOD ON PHYSICAL CHARACTERISTIC OF COOKERY WILD PIG MEAT. The objective of this study was to evaluate the physical characteristic of cookery wild pig meat with different cooking methods. Research was done using completely randomized design with three treatments of coocing method (bamboo cooker apparatus, stainless cooker apparatus and soil cooker apparatus) and five replications in each treatment. All treatments were added with spicy ingredients of cabai, daun bawang, kamangi, sereh, jahe, and daun jeruk. Physical characteristics were including pH, water content and water holding capacity, analized at animal product technological laboratory. Data were analyzed by analysis of variance model with Duncan statistical test for significant F test. Result study showed that different cooker apparatus affected significantly physical characteristics of cookery wild pig meat in term of pH, water content and water holding capacity. It can be concluded that cooking method using bamboo cooker apparatus yield thye best physical characteristics of cookery wild pig meat. Kata Kunci: Cooker apparatus, physical characteristic, cookery wild pig meat.

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Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee, and Jee Yeon Ko. "Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods." Journal of Food Quality 2018 (July 26, 2018): 1–9. http://dx.doi.org/10.1155/2018/4874795.

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This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.

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Farlie Angriawan, Ratna Aisuwarya, and Rian Ferdian. "Kontrol Suhu Rice Cooker dengan Metode Fuzzy Logic Sebagai Slow Cooker dan Memanaskan Makanan Menggunakan Aplikasi Android." CHIPSET 1, no. 02 (November 1, 2020): 91–100. http://dx.doi.org/10.25077/chipset.1.02.91-100.2020.

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There is many electronic equipment that can facilitate the work in cooking. Some of these electronic equipment uses a large amount of electricity. For example in the use of electronic cooking tools such as microwaves, slow cookers and rice cookers. All three cooking utensils have more similar uses, namely in cooking and heating food. Therefore, it is combined into a rice cooker by using temperature control in the porridge cooking mode and setting the time for heating the food. In order to add the slow cooker feature to the rice cooker, the fuzzy logic method is used to control temperature and set the heating time on the microwave feature. On the use of a rice cooker, an Android application is made to select the desired cooking method. The results obtained are the features of slow cooker cooking porridge that is cooked for 2 hours the temperature will be stable at 60 minutes with an average temperature of ± 90.8 ° C, cooking porridge for 4 hours the temperature will be stable at 50 minutes with an average of average temperature ± 81.9 ° C, the cooking porridge for 6 hours the temperature will be stable in the 45th minute with an average temperature of ± 72.4 ° C. While in the microwave feature the results obtained for the length of time required to heat food, the more food heat to be produced.

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Batchelor, Simon, Md Talukder, Md Uddin, Sandip Mondal, Shemim Islam, Rezwanul Redoy, Rebecca Hanlin, and M. Khan. "Solar e-Cooking: A Proposition for Solar Home System Integrated Clean Cooking." Energies 11, no. 11 (October 27, 2018): 2933. http://dx.doi.org/10.3390/en11112933.

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This paper presents the feasibility of using solar photovoltaics (Solar PV) as the energy source for cooking with special focus on the loss mechanisms and possible remedial measures. If the heat loss is minimized, to reduce the temperature losses, it is possible to cook with a low power source less than 500 W. A slogan has been adopted by the researchers—‘It is temperature that cooks food not heat’, meaning that it is not the flow of energy that cooks food, but rather, that food is cooked when held at a key temperature for a time. The slogan draws attention to the core concept that if heat loss is minimized, maintaining the temperature inside the cooker and the cooking pan, then the cooking process becomes very energy efficient. The paper considers ways to maintain temperature, but with due reference to the ‘art of cooking’, those all-important cultural processes that determine how meals are made. A prototype solar home system e-cooker was designed, fabricated and tested for cooking different foods in Bangladesh. Experimental results are presented to show that cooking is possible using much less power and energy than is commonly thought. A cost analysis is also presented to show that such a cooker can be cost effective in off-grid areas if connected to a properly designed Solar Home System.

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Kimambo, C. Z. M. "Development and performance testing of solar cookers." Journal of Energy in Southern Africa 18, no. 3 (August 1, 2007): 41–51. http://dx.doi.org/10.17159/2413-3051/2007/v18i3a3384.

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The most common type of energy used is firewood. In some Sub Saharan countries, up to 90% of total energy use is from firewood. The consumption of wood fuel is in some countries as high as twice the sustainable yield, something that has led to environ-mental degradation due to deforestation and scarci-ty of firewood. The use of fossil fuels such as kerosene and LPG for cooking is expensive. Solar energy is a non-consumptive and non-polluting fuel. It can help alleviate the problem of insecurity of cooking energy, which is the major domestic energy requirement. Several attempts have been made to introduce solar cookers in different coun-tries and have achieved variable successes. There are still critical issues yet to be resolved in order to make that technology acceptable for wider dissemi-nation. They include getting the most appropriate types of solar cookers for specific locations, opti-mum size/capacity, types of materials to be used, optimal design and affordable cost. In an attempt to resolve these issues, a comprehensive study involv-ing theoretical review, development work, experi-mental testing and evaluation of solar cookers was conducted for several years on six different types of solar cookers. The cookers are the ‘SunStove’ box cooker, wooden box cooker, panel cooker, reflector cooker with unpolished aluminium reflectors, reflec-tor cooker with polished aluminium reflectors and reflector cooker with glass mirror reflectors. This paper presents the results of the study. Results obtained indicate that many of the cookers could be used to cook food for households in areas with medium and high insolation, with appropriate selec-tion of the type and specification of the cookers. The specification should be based on the measured inso-lation data of the location indication of the direct and diffuse components. As a guiding tool, reflector cookers offer best comparative performance in areas with longest durations of clear sky (greatest direct beam), panel and collector cookers under moderate cloudy conditions and box cookers under very cloudy conditions.

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Tibebu, Solomon, and Arkbom Hailu. "Design, Construction, and Evaluation of the Performance of Dual-Axis Sun Trucker Parabolic Solar Cooker and Comparison of Cooker." Journal of Renewable Energy 2021 (September 6, 2021): 1–10. http://dx.doi.org/10.1155/2021/8944722.

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Energy demand is increasing due to population increment and industrialization. To meet this energy demand, technologies that use renewable energy such as solar energy are being developed. A parabolic solar cooker is one of the main solar cookers, which can cook food and boil water at a high temperature within a short period. This study aimed to design, construct, and evaluate the performance of the constructed parabolic solar cookers. Moreover, this study aimed to compare the constructed cooker with firewood, charcoal, kerosene, and electricity in terms of cooking time and energy cost. The cooker was constructed using different materials such as old satellite dishes, tyres, steel, and aluminum foil. The aperture diameter, aperture area, receiver diameter, receiver area, depth of the parabola, focal length, rim angle, circumference of the circle, surface area, length of the circumference, and concentration of the cooker were 1.8 m, 2.54 m2, 0.16 m, 0.02 m2, 0.3 m, 0.67 m, 67.38°, 5.76 m, 2.81 m2, 5.76 m, and 123.46, respectively. The cooker can track the sun from north to south and from east to west. The performance of the cooker was evaluated by calculating the efficiency and power. The output energy, input energy, and average upcoming solar radiation of the constructed parabolic solar cooker were 0.182 kW/m2, 1.691 kW/m2, and 0.665 kW/m2, respectively. The efficiency and power of the cooker were 10.75% and 0.3 kW/hr, respectively. The constructed parabolic solar cooker relatively showed better performance in cooking different foods. A family, which has five members, was considered to compare the constructed cooker with other fuels in terms of energy cost of cooking. Since the parabolic solar cooker does not have any energy cost, it can save the energy cost of cooking foods. Therefore, parabolic solar cookers have a great advantage for developing countries including Ethiopia.

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GILL, C. O., J. DEVOS, M. BADONI, and X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions." Journal of Food Protection 79, no. 2 (February 1, 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.

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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.

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Fracassetti, Daniela, Carola Pozzoli, Sara Vitalini, Antonio Tirelli, and Marcello Iriti. "Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars." Foods 9, no. 8 (July 22, 2020): 967. http://dx.doi.org/10.3390/foods9080967.

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Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

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Kim, Mi-Hyun, and Hyun Jung Lee. "The Effect of Pressure or Non-Pressure Cooked Rice on Glucose Response and Satiety in Healthy Korean Women." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 758. http://dx.doi.org/10.1093/cdn/nzaa052_027.

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Abstract Objectives This study examined the effect of pressure or non-pressure cooked rice on glycemic response and satiety of healthy women in South Korea. Methods A total of 18 non-obese women aged 23–54 years participated in this study. On two separate mornings at intervals of 5 days or more, all participants were served with rice (200 ml) that was cooked either with pressure (using by an electronic pressure rice-cooker) or without pressure (using by in an electronic rice-cooker) and side dishes in a random order. The 200 ml of pressure cooked-rice contained 30 kcal higher in calories than the same amount of non-pressure cooked-rice, and the side dishes served with the cooked-rice were the same. Capillary blood-glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the test diet. We used a paired t-test to examine the difference and a significant level was set at P < 0.05. Results Although mean fasting glucose levels were not different, glucose levels at 30 minutes were significantly higher after eating the non-pressure cooked-rice meal than eating pressure cooked-rice meal (P < 0.01). However, total glucose response was not significantly different between the two meals. Though the pressure cooked-rice contained more calories than non-pressure cooked-rice, the feeling of hunger and desire to eat after eating the meals were not significantly different. Compared to eating pressure cooked-rice, feeling of fullness was lower at 60 (P < 0.05) and 90 (P < 0.01) minutes after consuming non-pressure cooked-rice meal; however, the difference was disappeared at 120 and 180 minutes after. Conclusions This study suggests that consuming pressure cooked-rice or non-pressure cooked-rice may affect total calorie intake. The intake of non-pressure cooked-rice may be a possible way to reduce calorie intake; however further research on the long-term effect is necessary. Funding Sources None.

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Arisseto, Adriana P., Eduardo Vicente, and Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods." International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.

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Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

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Dissertations / Theses on the topic "Cookry"

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Emms, Simone Maria. "The modern journeyman influences and controls of apprentice style learning in culinary education : a thesis submitted in partial fulfilment of the requirements for degree of Master of Education, Auckland University of Technology, 2005." Full thesis. Abstract, 2005.

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Kassama, Lamin Samboujang. "Pore development in meat products during deep-fat frying." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=19513.

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The relationships between moisture loss and oil uptake and their effects on porosity, pore size distribution and pore structure during deep-fat frying of chicken breast meat were investigated. Chicken meat samples were deep-fat fried in an industrial fryer. The frying oil temperatures were 170, 180 and 190°C and samples were fried for times ranging from 5 to 900 s.

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Kernan, Sarah Peters. "“For al them that delight in Cookery”: The Production and Use of Cookery Books in England, 1300–1600." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1462569208.

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Fakhouri, May O. "Microwave blanching and reheating of foods." Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010.

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Microwave and water blanching of carrots and sweet potatoes were evaluated with respect to peroxidase inactivation, texture degradation and color changes for obtaining stable frozen stored products. Carrot slices and french fry style sweet potatoes were blanched in a 700 W domestic microwave oven as well as in boiling water for different treatment times. Blanched and unblanched samples were packaged in retort pouches and frozen stored at $-$20$ sp circ$C, and evaluated for peroxidase activity, texture and color before and after blanching, and after 3.5 and/or 7 months frozen storage. Kinetics of peroxidase activity and texture softening due to blanching was described by semi-logarithmic models. All frozen products, except unblanched samples, were of good quality at the end of 7 months storage. Small quality differences were detected in the blanched frozen samples during storage; samples blanched for intermediate times were superior.
Temperature distribution profiles were determined for model foods consisting of a starch gel with different concentrations of protein and fat, as well as commercial frozen and refrigerated prepared foods. Microwave heating of model foods showed considerable nonuniformity in temperature distribution and alarmingly low center temperatures. Prolonged lower power heating or holding after microwave heating did not always elevate center temperatures to safe levels. Addition of protein to the starch gel reduced temperature uniformity and heating rate, while added fat resulted in an opposite trend.
For the commercial foods, center temperatures reached after heating according to manufacturer's instructions were below 70$ sp circ$C indicating some safety concerns. However, longer heating time at lower power levels improved the temperature uniformity as well as the quality and appearance of these foods.

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Girard, Benoît. "Occurence (sic) of a pink color in cooked turkey breast." Thesis, University of British Columbia, 1987. http://hdl.handle.net/2429/26262.

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A peculiar problem involving cooked turkey products is the appearance of a pink color which consumers often associate with undercooking. Measurements of redness over a period of 4 days of storage were taken on 2 mm thick breast slices from 12 or 18 week old turkeys cooked at selected temperatures of 65, 75, 85 and 95 °C. An analysis of variance indicated that, unlike the age effect, temperature, storage time and their interaction were statistically significant at p<0.01 level. Proper cooking, achieved when an end-point temperature of 85 °C was reached, did not only produce a white to golden-brown color. A tinge of redness was detected by Hunter aL measurement immediately after cooking and disappeared after 3 to 4 days. A simple method developed for the evaluation of pigments in situ, using transmission spectrophotometry, revealed that the residual pink color could be caused by cytochrome c. Visible spectra and electrophoretograms of extracts from cooked breast slices supported the involvement of this pigment. The concentration of cytochrome c in these extracts was 7.9x10⁻² and 5.4x10⁻² mg/g tissue in samples from 12 and 18 week old birds respectively. However the total hemoprotein content in these same breast samples increased from 0.60 to 0.77 mg/g tissue. The method for the evaluation of pigments in situ also was modified in order to investigate the effect of air contact on color immediately after cooking. Additional absorption bands were present when meat slices were kept under anaerobic conditions. The rapid disappearance of these peaks once the meat surface was exposed to air indicated the susceptibility of other hemochromes to oxidation and therefore underlined their relative unimportance in the pinkening phenomenon. Since the above hemoproteins and hemochromes involved in the pinkening phenomenon need to be in a reduced form to give the obtained difference spectra, procedures using ultrafiltration and chromatography were established to search for reducing compounds. The reducing capacity of 1 mL fraction during the first minute of contact with a solution of hemoprotein was called hemoprotein initial reducing activity (IRA). Two groups, one above (higher molecular weight compounds or HMW) and one below (lower molecular weight compounds or LMW) 3000 daltons, were separated. The LMW had a low IRA for both myoglobin and cytochrome c. On the other hand, HMW were produced after heating at 85 °C for 10 min and strongly reduced only cytochrome c. It is postulated that the isolated material may be Maillard reaction products.
Land and Food Systems, Faculty of
Graduate

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Xiao, Kai Yuanqing. "Cookie Clicker." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/119555.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2018.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (page 55).
Cookie Clicker is a popular online incremental game where the goal of the game is to generate as many cookies as possible. In the game you start with an initial cookie generation rate, and you can use cookies as currency to purchase various items that increase your cookie generation rate. In this paper, we analyze strategies for playing Cookie Clicker optimally. While simple to state, the game gives rise to interesting analysis involving ideas from NPhardness, approximation algorithms, and dynamic programming.
by Kai Yuanqing Xiao.
M. Eng.

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Rye, Sheila. "Increasing self-efficacy with diabetes cooking schools." Morgantown, W. Va. : [West Virginia University Libraries], 2000. http://etd.wvu.edu/templates/showETD.cfm?recnum=1321.

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Thesis (M.S.)--West Virginia University, 2000.
Title from document title page. Document formatted into pages; contains iv, 87 p. : ill. Includes abstract. Includes bibliographical references (p. 78-81).

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Gorham, Sarah E. "Culinary study abroad opportunities at the Art Institute of Atlanta." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002gorhams.pdf.

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Gould, Karin Lockhart. "The effect of nutrition education and "hands on" food preparation training on National Collegiate Athletic Association Division I athletes' nutrition knowledge and dietary practices." Morgantown, W. Va. : [West Virginia University Libraries], 2003. http://etd.wvu.edu/templates/showETD.cfm?recnum=3029.

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Thesis (M.S.)--West Virginia University, 2003.
Title from document title page. Document formatted into pages; contains vii, 90 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 58-59).

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Moscoso, Jennifer. "Cookie VS. The Apocalypse." Digital Commons at Loyola Marymount University and Loyola Law School, 2011. https://digitalcommons.lmu.edu/etd/69.

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Books on the topic "Cookry"

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Shell, Roger. Þe Bors hede boke of cookry: Food and cooking in 14th & 15th century England. Carnation, Wash: Camlann Enterprises, 1998.

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Wholly frijoles!: The whole bean cook book. Phoenix, AZ, USA: Golden West Publishers, 1994.

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Pressure cooker cookbook: Home-cooked meals in 4 minutes. Sydney, Australia: New Holland, 2011.

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Sea to shore: Caribbean charter yacht recipes : a cook's guide to fish cookery. Charlotte, N.C: For copies write to Ship to Shore, 1989.

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National Outdoor Leadership School (U.S.), ed. NOLS cookery. 3rd ed. [Lander, Wyo.]: National Outdoor Leadership School, 1991.

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Japanese cookery. [London]: Fontana, 1989.

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Khalsa, Ved Kaur. Conscious cookery. San Bernardino, Calif: Borgo Press, 1985.

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Kulibert, Brenda. Campground cookery. 3rd ed. Rhinelander, Wis: Explorer's Guide Pub., 1991.

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Indian cookery. Twickenham: Hamlyn, 1986.

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Ronald, Kinton, and Foskett David 1951-, eds. Contemporary cookery. London: Hodder & Stoughton, 1992.

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Book chapters on the topic "Cookry"

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Pearson, A. M., and T. A. Gillett. "Meat Cookery and Cooked Meat Products." In Processed Meats, 105–25. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4615-7685-3_5.

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Kuhnke, Klaus, Marianne Reuber, and Detlef Schwefel. "Solar Cookers and Solar Cooker Projects." In Solar Cookers in the Third World, 6–61. Wiesbaden: Vieweg+Teubner Verlag, 1997. http://dx.doi.org/10.1007/978-3-663-13939-3_2.

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Kuhnke, Klaus, Marianne Reuber, and Detlef Schwefel. "Questions Concerning Solar Cookers and Solar Cooker Projects." In Solar Cookers in the Third World, 117–22. Wiesbaden: Vieweg+Teubner Verlag, 1997. http://dx.doi.org/10.1007/978-3-663-13939-3_4.

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Rowe, Clinton, and Chris R. Kerth. "Meat Cookery." In The Science of Meat Quality, 199–205. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch10.

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Taylor, Eunice, and Jerry Taylor. "Cookery Methods." In Mastering Catering Theory, 100–124. London: Macmillan Education UK, 1990. http://dx.doi.org/10.1007/978-1-349-20616-2_8.

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Nadeau, Robin. "Cookery Books." In A Companion to Food in the Ancient World, 53–58. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118878255.ch4.

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Wallwork, Adrian. "Cook, Cooker, Cooking, Kitchen, Dish, Course, Plate." In Easy English!, 59–60. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70981-9_21.

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"Cookery." In Encyclopedia of Food and Agricultural Ethics, 491. Dordrecht: Springer Netherlands, 2019. http://dx.doi.org/10.1007/978-94-024-1179-9_300332.

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Waines, David. "Cookery." In The New Cambridge History of Islam, 751–63. Cambridge University Press, 2000. http://dx.doi.org/10.1017/chol9780521838245.029.

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"Cookery." In Marine and Freshwater Products Handbook, 813–36. CRC Press, 2000. http://dx.doi.org/10.1201/9781482293975-41.

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Conference papers on the topic "Cookry"

1

Terres, Hilario, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, and Araceli Lara. "Evaluation of the Cover Glasses in Solar Cookers Box-Type Considering Conduction Heat Losses in Four Different Solar Cookers." In ASME 2016 Heat Transfer Summer Conference collocated with the ASME 2016 Fluids Engineering Division Summer Meeting and the ASME 2016 14th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/ht2016-7142.

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A evaluation of the conduction heat loss over their cover for four different solar cookers box-type (1. Square solar cooker with inner reflectors placed in right angles, 2. Square solar cooker with inner reflector placed in different angles, 3. Rectangular solar cooker with inner reflectors placed in different angles and 4. Octagonal solar cooker with inner reflectors placed in right angles) is presented. In the heating process in a solar cooker box-type, the conduction heat loss in their cover is the most important in comparative with convection and radiation losses. The cover in solar cookers is made with clear glasses, which allows the inlet solar radiation inside of it. When the heating process happen, the temperature in the cover glasses is important and is important for this part. To evaluate the magnitude for the heat loss, controlled tests were planned, where a solar radiation simulator was used as energy source over the solar cookers considered. In the experiments, thermocouples to determine the gradient temperature for thickness among glasses were placed. In this activity, a Compact Field and LabView software were used. Also, in the experimental tests, thermographic imagines for some instants during the heating process were taken. According results, the conduction heat losses are bigger than 25 % of the inlet energy Flux in the cookers. The biggest values for temperature on the glasses correspond to the solar cooker 3, while minimum values are obtained for the solar cooker 1. The solar cooker 1 present the biggest conduction heat losses and the cooker 4, has the minimum values for the losses. Results of this work can be useful and important for design proposes which could impacts on save of money and cooking time.

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Terres, Hilario, Sandra Chavez, Raymundo Lopez, Arturo Lizardi, Araceli Lara, and Juan R. Morales. "Irreversibility and Second Law Analysis in a Solar Cooker Box-Type." In ASME 2015 9th International Conference on Energy Sustainability collocated with the ASME 2015 Power Conference, the ASME 2015 13th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2015 Nuclear Forum. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/es2015-49699.

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In this work, four different arrangements of solar cooker box-type with internal reflectors results, for irreversibility and second law efficiency are presented. The solar cooker has two glasses in its cover to diminish the losses of heat radiation and convection, which in turn creates the hot house effect inside the cooker. The interior of the cooker has flat mirrors placed at different angles to reflect the solar radiation toward recipient with water. The obtained results are based on the heated water temperatures. These are obtained by means of numerical simulation, which in turn allows the comparison under identical conditions for the cookers. The results reveal that the energy reaching the cookers, less than 5%, is used in the water heating process. Most of the available energy is “stored” into the cooker glass cover, which shows the need for further work on improving cover materials in order to diminish such a situation.

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Ravikumar, P., and P. Sivamurugan. "Heat Balancing Characteristics of a Domestic Pressure Cooker." In ASME 2010 4th International Conference on Energy Sustainability. ASMEDC, 2010. http://dx.doi.org/10.1115/es2010-90369.

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The study of “Heat Balance” in a domestic pressure cooker is an important investigation for energy conservation. In the present study, experiments were conducted on a domestic pressure cooker to measure Input Heat, Utilized Heat and Heat Lost for different volumes of water filled in a pressure cooker. Experiments were conducted on 0.008m3(8litre) pressure cooker filled with water at 12.5%, 25%, 37.5% and 46.25% of its capacity, respectively 1.0kg, 2.0kg, 3.0kg and 3.7kg of water. Two approaches were adopted to determine an optimum condition of the pressure cooker. In first approach, the pressure cooker was insulated and the other in non-insulated. In both cases, cookers of similar capacity, make and design were used. Outer surface of the cooker was insulated with asbestosrope, clay and cow-dung bindings. Interesting results were arrived during the study that, there was not having much difference in heat input, heat utilization for insulated and non insulated cookers when the water level was only about 12.5% volume. In other cases the insulated cooker consumes more heat input than the non-insulated cooker. The reason was found that thermal mass capacity of the insulated cooker was more and stores heat energy. When the pressure cooker is filled with 46.25% of its volume by water, it utilizes a maximum of 30% of total heat supplied. On reducing the volume of water filled in the cooker, the heat loss increased and consumes more thermal energy.

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Terre´s-Pen˜a, H., and P. Quinto-Diez. "Applications of Numerical Simulation of Solar Cooker Type Box With Multi-Step Inner Reflector." In ASME 2003 International Solar Energy Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/isec2003-44060.

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It is shown a mathematical model of a solar box cooker with multi-step inner reflector and the numerical results for two applications has been analyzed. These applications are 1. Numerical simulation of operation of solar box cooker with multi-step inner reflector in Tanta, Egypt and 2. Numerical simulation of solar box cooker with multi-step inner reflector for 10 hours of operation. In the case 1, is analyzed a solar box cooker constructed and evaluated in Tanta, Egypt [1]. The experimental results that was obtained are compared with the numerical results that was obtained for the mathematical model. The case 2, is an evaluation of numerical results that was obtained for the operation of 10 hours for solar box cooker constructed in the Laboratorio de Ingenieri´a Te´rmica e Hidra´ulica Aplicada (LABINTHAP) in Me´xico City. [4] The solar box cooker is integrated by a covert that was made with double glass, this is use with two purposes, reduce the loss heat convection with outer and to generated the greenhouse effect with inner of cooker. In the inner of cooker there are a mirrors arrangement in inclined position (inner reflectors) placed in angles of 30°, 45° and 75°, these helped to reflex the solar rays in direction to the cook recipient. The recipient also received the solar rays in the upper part (lid). The mathematical model that was obtained from energetic analysis, is formed for five differential equations system no linear and the fourth Runge-Kutta method is used to resolve it. The numerical solution of the equations system is obtained with a computational software in C++. This work is a contribution to the application of numerical methods and computational for development of the solar energy used in thermal conversion equipments. The use of these techniques to solve the mathematical model is important to contribute in the evaluation and design of solar box cookers with multi-step inner reflector.

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Sugiura, Yuta, Anusha Withana, Teruki Shinohara, Masayasu Ogata, Daisuke Sakamoto, Masahiko Inami, and Takeo Igarashi. "Cooky." In SIGGRAPH Asia 2011 Emerging Technologies. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2073370.2073386.

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Rathore, Nitesh, and S. K. Shukla. "Experimental Investigations and Comparison of Energy and Exergy Efficiencies of the Box Type and Parabolic Solar Cooker." In ASME 2009 3rd International Conference on Energy Sustainability collocated with the Heat Transfer and InterPACK09 Conferences. ASMEDC, 2009. http://dx.doi.org/10.1115/es2009-90062.

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In this paper two different types of solar cookers namely a flat plate box type solar cooker (SBC) and a parabolic solar cooker (SPC) are investigated experimentally. Experiments were done at roof top of Renewable Energy Lab, Department of Mechanical Engineering, Institute of Technology, Banaras Hindu University (BHU), Varanasi, India during month of October and November 2008. For comparison, these two cookers were kept on a single platform to ensure the same solar conditions. The energy and exergy efficiencies of both the cookers were experimentally evaluated. The experimental time period was from 09:00 to 15:00 solar time. During this period, it was found that the daily average temperature of water in the SPC was 333 K and for SBC was 326 K and the daily average difference between the temperature of water in the cooking pot and the ambient air temperature was 31.6 K for SPC and 26.4 K for SBC. The energy output of the SPC varied between 0.65 to 39.3 W and 7.44 to 33.49 W for SBC, whereas its exergy output was in the range of 0.92 to 2.58 W for SPC and for SBC it varies from 0.65 to 1.45 W. The energy efficiency of the SPC varied from 0.42% to 5.27% and for the SBC it varies from 4.7% to 29.81%.

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Brickman, Dennis B. "On the Safety of Consumer Deep Fryers." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-42633.

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A 27 month old boy sustained burn injuries from a consumer electric cooker which was pulled off a kitchen countertop. Approaches utilized in the safety analysis include accident reconstruction, critical accident statistics analysis, UL 1083 standard research, and an evaluation of design alternatives. This paper investigates the safety implications of the new UL required break-away power cord for electric cookers/deep fryers.

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Kang, Kang, Timothy W. Simpson, and Gül E. Okudan Kremer. "Exposing Students to Culturual Issues in Rice Cooker Design Through Product Archaeology." In ASME 2012 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/detc2012-70539.

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As more products compete in the global marketplace, it is increasingly important to bring cultural and societal issues into engineering education to help contextualize design decisions. When product dissection activities are used to contextualize these decisions, they focus primarily on function, form, and fabrication, failing to highlight the importance of cultural influences that can impact global product design. The paradigm of product archaeology has been developed to address the shortcomings of product dissection activities and create inductive learning activities that help students better contextualize their engineering design knowledge. Inspired by the findings in our own rice cooker dissection and analysis, an experiment is conducted to evaluate the incorporation of rice cookers into product archaeology activities in a product dissection course. The purpose of adding rice cookers to the consumer goods section of the course is to expose students to the cultural issues of rice cooker design (e.g., product functions and features based on cooking and dietary needs). Student responses were collected and analyzed, including the numbers of correct responses, sketches of mechanisms and components, suggestions for design improvements, and feedback on cultural needs. Future improvements to the exercise are also discussed.

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Raman, Arun, Alan Bigelow, and Caitlyn Hughes. "Testing the Thermal Performance of Open-Source Solar Cooker Designs Relative to Commercial Cookers." In ISES Solar World Congress 2019/IEA SHC International Conference on Solar Heating and Cooling for Buildings and Industry 2019. Freiburg, Germany: International Solar Energy Society, 2019. http://dx.doi.org/10.18086/swc.2019.33.03.

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Islam, Md Didarul, Fawzi Banat, Priyabrata Pal, and Obaid Younas. "Indirect Solar Cooking Using a Novel Fresnel Lens and Determination of its Energy and Exergy Efficiencies." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20207.

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This paper proposes a new kind of system for effective indirect solar cooking by utilizing a novel Fresnel lens. A semi-cylindrical vessel (solar boiler) for producing steam and a jacketed cooker was designed, fabricated and tested experimentally for cooking applications. The solar boiler produced high temperature steam of 146°C and pressure of 3.15 barg which was used for cooking purposes. The international standard for evaluating cooker performance was implemented on this system and heating power was determined to be 51.2 Watt at a temperature difference of 50°C. The maximum energy and exergy efficiencies for boiler were found to be 30.18 % and 2.86%, respectively. This represents a 92% increment in energy efficiency and 128.8% increment in exergy efficiency as compared to solar parabolic cookers. The maximum energy efficiency of 5.02% and maximum exergy efficiency of 0.378% were achieved in this cooking system.

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Reports on the topic "Cookry"

1

Long, J. B. The Sundyne Solar Cooker. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/6991577.

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Simpson, W. TCP Cookie Transactions (TCPCT). RFC Editor, January 2011. http://dx.doi.org/10.17487/rfc6013.

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Long, J. B. The Sundyne Solar Cooker. Quarterly report. Office of Scientific and Technical Information (OSTI), November 1992. http://dx.doi.org/10.2172/10187939.

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Brown, L. Common Mistakes in HACCP: Cooked Crab. Alaska Sea Grant, University of Alaska Fairbanks, 2004. http://dx.doi.org/10.4027/cmhcc.2004.

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Lechene, Valérie, Wenchao (Michelle) Jin, and Rachel Griffith. The decline of home cooked food. The IFS, June 2021. http://dx.doi.org/10.1920/wp.ifs.2021.1421.

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Barbato, S., and S. Dorigotti. SCS: KoanLogic's Secure Cookie Sessions for HTTP. Edited by T. Fossati. RFC Editor, March 2013. http://dx.doi.org/10.17487/rfc6896.

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Cindy Wu, Cindy Wu. One step closer to the perfect chocolate chip cookie. Experiment, February 2015. http://dx.doi.org/10.18258/4597.

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Zhou, Nan, and Nina Zheng. International Experience in Standards and Labeling Programs for Rice Cookers. Office of Scientific and Technical Information (OSTI), May 2008. http://dx.doi.org/10.2172/944568.

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Kluter, Robert A., and Larry L. Lesher. Cooks' Opinions of the Armed Forces Recipe Service. Fort Belvoir, VA: Defense Technical Information Center, June 1995. http://dx.doi.org/10.21236/ada296471.

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Kwon, Joong-Ho, Youngju Kwon, Tusneem Kausar, Ki-Chang Nam, Byong Rok Min, Eun Joo Lee, and Dong U. Ahn. Production of Radiation-Induced Compounds in Irradiated Raw and Cooked Meats. Ames (Iowa): Iowa State University, January 2009. http://dx.doi.org/10.31274/ans_air-180814-1030.

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