Cooking Food Flashcards
1
Q
Conduction
A
Heat passes from molecule to molecule along a solid object
2
Q
Convection=
A
When gasses or liquids heat and rise they are replaced by cooler gasses or liquids.
3
Q
Radiation
A
Heat travels in straight lines and zaps the food.
4
Q
Boiling
A
Cooking food in rapidly boiling liquid
5
Q
Poaching
A
Cooking food in liquid slightly lower then 85’
6
Q
Stewing
A
Gentle heat + little liquid + covered container
7
Q
Steaming
A
Slow moist method. Steam rises from boiling water
8
Q
Pressure cooking
A
Steam under pressure
9
Q
Baking
A
Dry heat from oven by convection
10
Q
Grilling
A
Radiant heat at a high temperature
11
Q
Frying
A
In hot fat
12
Q
Roasting
A
Little fat in an oven
13
Q
Basting
A
Spooning hot fat over roasting meat
14
Q
Microwave caking
A
Electromagnetic waves which are directed onto the food
15
Q
Why cook food
A
Kills bacteria
Preserves food
