Culinary Art ‘2015

Culinary art, where “culinary” means “related to cooking”, is the art of the preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” are also used. Table manners (“the table arts”) are sometimes referred to as a culinary art.

You decide to invite a girl to a restaurant or to book a table at the restaurant to spend the evening in the company of friends? Sometimes it is so difficult to find a place for a celebration or romantic encounter. Now we will help you make the right choice. Our directory of restaurants offers a wide range of establishments to suit every taste. The restaurants for Banquet, restaurants for a romantic date or a business lunch, children’s restaurants and for lovers of the finest cuisine in the world!

Here you’ll find the best restaurants Italian, French, Chinese cuisines and other world powers. For beer lovers – beer restaurants and for sports enthusiasts, sports bars and cafes. Importance of proteins included in the food, not the same. Some of them are close in their structure and chemical composition to proteins of the human body, meaning that they contain all constituent parts (amino acids) needed to build these proteins; others are significantly different from them, and therefore are less valuable. To proteins with high nutritional value, proteins are meat, fish, milk, eggs, proteins and some vegetables. Thus, the proteins contained in potatoes, cabbage. The value of proteins of cereals — mixed. Amino acid composition to the more valuable proteins include oats, rice, buckwheat; millet, semolina, pearl barley contain proteins characterized by relatively less food. These cereals can be enriched with the missing parts (amino acids) at the expense of other food products rich in these substances. So, the nutritional value of millet can be increased by amino acids contained in meat, milk and also in various vegetables[2]. Vitamins are divided into groups according to their solubility: vitamin C and b vitamins are water soluble vitamins a, D, and E dissolve in fat and are called lipofectamine.

Vitamins often referred to as the additional factor of power. This name does not correspond to the actual value of vitamins: they are the elements of food, as necessary as all other substances included in the composition of the human body. It is known that in the absence of one or another vitamin in the diet there are very serious violations of activity of various organs and the whole organism. Such disorders — avitaminosis, for individual vitamins are expressed in certain typical phenomena.

Much more difficult to recognize and identify hypovitaminosis, i.e., such violations that occur not in the absence, and the lack of a particular vitamin in the diet.

When studying a physiological role of vitamins, it is clear that their role is far more complex than the prevention of a vitamin deficiency. All the vitamins in its effect on the human body are dependent from one another. Therefore, the lack of one of them can disrupt the use of others[2]. The need for minerals depends on many factors: age, climate, type of work. In the organism there are so-called depot of minerals, for example, the skeletal system, where salt can enter into the blood. As a consequence, the content of mineral substances in the blood has a great consistency even in cases when their food is not enough.

As for the role of certain mineral substances, in this respect the most studied the value of calcium, magnesium, phosphorus, iron, sodium and potassium.

Calcium, magnesium, phosphorus form the basis of the skeletal system; calcium and magnesium, it is also extremely important for cardiac and skeletal muscle, and phosphorus for the nervous system.

Iron, being a part of the blood hemoglobin is the carrier of oxygen to tissues and organs; finally, sodium and calcium regulate water metabolism and are involved in maintaining acid-base balance of the body.

The demand for mineral substances covered completely, if the food consists of a variety of products of animal and vegetable origin. The exception is salt, which foods contained insufficient and needs to be added to foods. At sharp deficiency of salt in food, as well as at a constant excess in the organism can occur serious violations.