Chapter Eight: Principles of Cooking
Quiz yourself by thinking what should be in
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| 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