ABSTRACT
More generally, cooking has three components: a technical component; an artistic component; and a social component. The method for successful cooking should be deduced from this observation. Technically, the main issue is the “care”: of course, the technical goal has to be reached, but technicians implicitly or explicitly recognize also that the care is most important because, contributing to the technical success, it also demonstrates a social link between the cook and the guest. With cooking, the risk is less, even if heat and knives are used, but the same precautions are important, as demonstrated by the use of a pastry bag, or even simply cutting a brunoise (small dice) from a carrot. Sometimes the physical or chemical analysis of the manipulations to be performed is enough to get an idea of how to perform them well, but sometimes more knowledge is needed.
