cooking methods

Question 1

conduction

Answer 1

transfer of heat through contact

Question 1

convection

Answer 1

transfer of heat through air or liquid

Question 2

radiation

Answer 2

transfer of heat through infrared rays striking and warming an object

Question 3

moist heat methods definition

Answer 3

food is cooked in hot liquid and or steam

Question 4

moist heat methods

Answer 4

boiling, simmering, steaming and pressure cooking

Question 5

boiling

Answer 5

when a liquid reaches boiling temp and bubbles rise to the surface and break

convection

Question 6

simmering

Answer 6

when a liquid creates bubbles but they rise gently and begin to break at the surface

convection

Question 7

steaming

Answer 7

cooking food over boiling water

convection

Question 8

pressure cooking

Answer 8

cooks food in steam under pressure

convection

Question 9

dry heat methods definition

Answer 9

cooking food uncovered without adding liquid

Question 10

dry heat methods

Answer 10

roasting, baking, broiling, pan broiling, frying

Question 11

roasting and baking (convection, conduction, or radiation)

Answer 11

cooking food uncovered in an conventional oven and convection oven

convection and conduction

Question 12

broiling and grilling (convection, conduction, and radiation)

Answer 12

cooking food under or over direct heat

radiation

Question 13

pan broiling

Answer 13

fat or liquid not added

conduction

Question 14

frying

Answer 14

cooking food in melted fat or oil
types: sauteing, pan frying, and deep fat frying

conduction and convection

Question 15

combination methods

Answer 15

braising and stewing

Question 16

braising

Answer 16

browning foods first and then with a long period of shallow simmering

convection

Question 17

stewing

Answer 17

browning small pieces of food first followed by submerged simmering

convection