Key terms Ch 6

Question 1

Blanching

Answer 1

Is a method of partly cooking food by plunging it briefly into boiling water.

Question 2

Boiling

Answer 2

Is cooking food in water at 100°C.

Question 3

Conduction

Answer 3

Occurs when heat is transferred from one molecule to another by collision or movement

Question 4

Convection

Answer 4

Occurs when the molecules in liquids or gases move from a warmer area to a cooler one.

Question 5

Cooking

Answer 5

Is the transfer of energy from a heat source to food.

Question 6

Frying

Answer 6

Is cooking food by total or part immersion in fat or oil that is heated to temperatures between 150°C and 220°C

Question 7

Grilling

Answer 7

Is a fast, dry method of cooking that uses intense heat radiated by an electrical element, a gas flame, glowing charcoal or an open wood fire

Question 8

Poaching

Answer 8

Is a method of cooking delicate foods in liquid at a temperature just below simmering point (85°C)

Question 9

Radiation

Answer 9

Is the transmission of heat energy in the form of rays, as occurs during grilling.

Question 10

Roasting

Answer 10

Is cooking of food in an oven using a minimum amount of fat or oil.

Question 11

Steaming

Answer 11

Is cooking food in the steam of boiling water

Question 12

Stewing

Answer 12

Is a long, slow method of simmering food in a small amount of liquid

Question 13

Baking

Answer 13

Is the cooking of food in an oven without the addition of fat or oil.