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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.
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Question
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  
starches    


   




 
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Created by: tanaya.hutson on 2010-06-14



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