Good Cook, Bad Cook

A detailed Summary of Good Cook, Bad Cook


There are a few differences between a good cook and a bad cook. Three qualities that make the difference between cooks is their timing, ability of taste recognition, and their ability to prepare food and make it look good. These qualities are important because, without them your next meal might end up a disaster.

Like some people say, "timing is everything" without timing, the meal you just spent hours on may just burn up. Sometimes you might think the food is fully cooked because it looks cooked on the outside. This mistake can happen to anyone and could cause a person to get salmonella or die. Food should be heated to a certain recommended temperature to insure that all the dangerous bacteria are eliminated. One good way to know


A bad cook or a beginner cook does not usually have exposure to a lot of the different flavors or smells. A lot of older folks like; my grandmother makes cakes and other foods from scratch. She learned how to make food like that from making them over and over again. She also learned to taste as she cooks to make sure it contains the right mixture. She has uses the herbs and spices enough to recognize what each taste like before it gets mixed in. That's what makes my grandmother a good cook. If the labels were taken off all the ingredients a good cook could tell you which is which.



Some common words found in the essay are:
Bad Cook, cook bad, bad cook, cook bad cook, follow direction, ability prepare,

Approximate Word count = 519
Approximate Pages = 2 (250 words per page double spaced)

Category: English

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