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20 Cards in this Set
- Front
- Back
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conduction |
transfer of heat by direct contact |
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convection |
transferring heat through air or liquid |
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radiation |
transferring heat through waves of energy |
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boil |
cooking food in a liquid that has reached its highest temperature (212 degrees F)
large rapidly moving bubbles |
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simmering |
cooking food in liquid just below the boiling
tiny bubbles rise to the surface |
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poach |
cooking food in a small amount of liquid at temperatures below a simmer |
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steam |
cooking food over, but not in boiling water
healthy cooking method |
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braise |
cooking food in a simmering liquid and steam
one inch of water and keep the lid on |
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stew |
cooking food covered in liquid; used with less tender cuts of meat |
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frying |
cooking food in a skillet with oil |
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saute |
small pieces of food cooked in a small amount of fat; softens or browns vegetables |
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pan-broiling |
cooking food in an uncovered skillet in its own natural fat (no fat is added) |
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deep-fat frying |
cooking food immersed in a hot fat |
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stir frying |
stirring small pieces of food over high heat in a small amount of oil |
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roast |
cooking foods uncovered in the oven |
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broil |
cooking food under a direct heat |
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grill |
cooking food on a grate over an open flame |
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moist heat cooking |
method of cooking food in a hot liquid, steam or both |
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dry heat cooking |
cooking food uncovered without liquid or fat |
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smoking point |
the temperature at which fat begins to break down and burn |
