click below
click below
Normal Size Small Size show me how
AI- On Cooking 2
Chapter Eight: Principles of Cooking
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 |