Chapter Eight: Principles of Cooking
Quiz yourself by thinking what should be in each of the black spaces below before clicking on it to display the answer.
|Conduction||the movement of heat from one item to another through direct contact|
|convection||the transfer of heat through a fluid (liquid or gas)|
|radiation||energy is transfered by waves of heat or light to the food|
|proteins||coagulation begins at 115 degrees F, where the ______ lose moisture, shrink and become firm. completion begins at about 160 degrees F|
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Created by: tanaya.hutson on 2010-06-14