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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