cooking methods Flashcards

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1
Q

conduction

A

transfer of heat through contact

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1
Q

convection

A

transfer of heat through air or liquid

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2
Q

radiation

A

transfer of heat through infrared rays striking and warming an object

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3
Q

moist heat methods definition

A

food is cooked in hot liquid and or steam

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4
Q

moist heat methods

A

boiling, simmering, steaming and pressure cooking

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5
Q

boiling

A

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

convection

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6
Q

simmering

A

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

convection

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7
Q

steaming

A

cooking food over boiling water

convection

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8
Q

pressure cooking

A

cooks food in steam under pressure

convection

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9
Q

dry heat methods definition

A

cooking food uncovered without adding liquid

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10
Q

dry heat methods

A

roasting, baking, broiling, pan broiling, frying

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11
Q

roasting and baking (convection, conduction, or radiation)

A

cooking food uncovered in an conventional oven and convection oven

convection and conduction

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12
Q

broiling and grilling (convection, conduction, and radiation)

A

cooking food under or over direct heat

radiation

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13
Q

pan broiling

A

fat or liquid not added

conduction

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14
Q

frying

A

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

conduction and convection

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15
Q

combination methods

A

braising and stewing

16
Q

braising

A

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

convection

17
Q

stewing

A

browning small pieces of food first followed by submerged simmering

convection