Prostart 1 Chapter 18 Latest Update 100% Correct

Prostart 1 Chapter 18 Latest Update 100% Correct Conduction The direct transfer of heat from one substance to another substance that it is touching. Convection The transfer of heat by the movement of a fluid Radiation does not require physical contact between the heat source and the food being cooked, and heat is instead created by way of microwave and infrared waves Infrared Heat Created when the heat from a source is absorbed by one material and then radiated out to the food. Broiling A rapid cooking method that uses high heat from a source located above the food. Grilling a dry-heat cooking method that is excellent for cooking smaller pieces of food Roasting to surround food with dry indirect heat on a rack in the oven Baking Cooking food by surrounding the items with hot, dry air in the oven. Griddling Cooking a food item on a hot, flat surface (known as a griddle) or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet. Sear To quickly brown food at the start of the cooking process Sautéing This method cooks food rapidly in a small amount of fat over relatively high heat. Stir-frying A cooking method closely related to sautéing. Food is cooked over a very high heat, generally in a wok with a little fat, and stirred quickly. Pan-fry cook it in an oil over less intense heat than that used for sauteing or stir-frying Deep-fry Bread or batter coat it, immerse it in hot fat, and fry until it is done Batter A combination of dry and wet ingredients. Breading same components of batter, but are not blended together Float point when the item rises to the surface of the oil and appears golden brown Swimming Method Gently drop a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface. Basket Method bread food, place in basket and food into hot oil and lift it all our with basket Double-basket method a second basket is placed over food held in the 1st basket, keeping the food suberged in fat. This prevents the foods from floating as they are frying Recovery time the amount of time it takes oil to reheat to the correct temperature once the food is added Smoking point temperature at which