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Cooking/Heat Methods
| Question | Answer |
|---|---|
| What is the heat transfer of baking and the procedure? | Conduction and Convection;cooking food uncovered in oven |
| What is the heat transfer and procedure of broiling? | radiation;cooking food under or over direct heat in oven |
| What is the heat transfer and procedure of roasting? | conduction and convection;cooking food uncovered in oven |
| What is the heat transfer and procedure of stewing? | conduction,convection,and radiation;browning small pieces of food first followed by long periods of submerged simmering |
| What is the heat transfer and procedure of braising? | convection,conduction,and radiation;browning foods first then with a long period of shallow,covered simmering of large pieces |
| What is the heat transfer and procedure of boiling? | convection;liquid heats to 212 and bubbles rise to surface |
| What is the heat transfer and procedure of simmering? | convection;liquid reaches 186 to 210 degrees and bubbles break at surface. |
| What is the heat transfer and procedure of pan-broiling? | conduction;cooking on range without adding fat or liquid |
| What is the heat transfer and procedure of saute? | conduction;small pieces of food covered with little fat with low/medium heat |
| What is the heat transfer and procedure of deep frying? | convection;immersed in hot fat |
| What is the heat transfer and procedure of steaming? | convection;cooking food over boiling water,covered |
| What is the heat transfer and procedure of pressure cooking? | convection;cooking food in steam under pressure |
Created by:
kylamcclendo
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