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preparation Equipmen

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TermDefinition
conduction conduction heats food by direct contact between a hot surface and the food, such as cooking in a pan.
convection convection heats food by the circulation of heated molecules of hot liquid or air.
induction induction uses electricity to heat cookware by magnetic energy generated by coils under the stovetop.
radiation radiation cooks food by transferring energy from the cooking equipment to the food.
microwave a microwave is an invisible wave of energy that causes water molecules to rub against each other produce the heat that cooks food.
pilot light a pilot light is a continuously burning flame that lights the burner when you turn on the range.
recondition a griddle means to coat in oil so that foods will not stick to it.
Popular Culinary Arts sets

 

 



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