Chapter 18 Prostart 1 Practice Questions and Answers

Chapter 18 Prostart 1 Practice Questions and Answers Conduction - Answer️️ -The direct transfer of heat from one substance to another substance that it is touching. Convection - Answer️️ -The transfer of heat by the movement of a fluid Radiation - Answer️️ -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 - Answer️️ -Created when the heat from a source is absorbed by one material and then radiated out to the food. Broiling - Answer️️ -A rapid cooking method that uses high heat from a source located above the food. Grilling - Answer️️ -a dry-heat cooking method that is excellent for cooking smaller pieces of food Roasting - Answer️️ -to surround food with dry indirect heat on a rack in the oven Baking - Answer️️ -Cooking food by surrounding the items with hot, dry air in the oven. Griddling - Answer️️ -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 - Answer️️ -To quickly brown food at the start of the cooking process Sautéing - Answer️️ -This method cooks food rapidly in a small amount of fat over relatively high heat. Stir-frying - Answer️️ -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 - Answer️️ -cook it in an oil over less intense heat than that used for saute