Dry And Moist Heat Cooking Flash Cards

Front 1

What are the dry-heating cooking methods?

Back 1

Define Mechanical Convection

Front 2

They are broilingt, grilling, roasting, baking, sauteing, pan-frying and deep-frying.

Back 2

It relies on fans or stirring to circulate heat more quickly and evenly.

Front 3

What are the moist-heating cooking methods?

Back 3

Define Radiation

Front 4

They are poaching, simmering, broiling, and steaming.

Back 4

It does not require physical contact between heat source and the food being cooked.

Front 5

Define Conduction

Back 5

Define Infrared Cooking

Front 6

It is simply the movement of heat from one item to another through direct contact.

Back 6

It uses an electric or ceramic element heated to such a high temperature that gives off waves of radiant heat that cook the food.

Front 7

Define Convention

Back 7

Define Carryover Cooking

Front 8

Transfer of heat thought a fluid, which may be liquid or gas.

Back 8

The cooking that occurs after a food is removed from a heat source; it is accomplished by the residual heat remaining the food.

Front 9

Define Natural Convention

Back 9

Define Baste

Front 10

It occurs because of the tendency of warm liquids and gases to rise while cooler one fall.

Back 10

To moisten foods during cooking with melted fat, pan dripping, a sauce or other liquids to prevent drying and to add flavor.