Heat
The transfer of heat from a solid to another substance via surface contact.
What is conduction.
In the presence of heat and water, long starch molecules break up and form hydrogen bonds with water.
What is starch gelatinization.
Sometimes also called a rasp. Good for very fine grating.
What is a microplane.
Brief exposure to boiling water.
What is blanching.
Good conductor, does not retain heat well, reacts with acids.
What is aluminum.
The transfer of heat from a liquid or gas to your food.
What is convection.
Proteins unfolding in the presence of heat or acid.
Protein denaturation.
Measures temperatures in seconds.
What is an Instant-Read Thermometer.
Cooking in water just short of bubbling.
What is poaching.
Not a good conductor, retains heat, does not react with acids.
What is stainless steel.
The transfer of heat via infrared electromagnetic waves.
What is radiation.
When a protein and reducing sugar interact to create browning.
What is the Maillard Reaction.
Cooking using water vapor.
What is steaming.
Retains heat incredibly well. Reacts with acids. Weighs a ton.
What is cast iron.
Waves that heat up food by causing molecules to vibrate.
What are microwaves.
Use of infrared waves in an oven to cook food.
What is broiling.
Amazing conductor of heat, reacts with acids, the most expensive material for pots and pans.
What is copper.
The amount of heat energy required to raise the temperature of a unit mass (typically 1 kg or 1 g) of a substance by one degree Celsius (or one Kelvin) without changing its phase
What is the specific heat capacity.
Vessel used to cook food with liquid water up to 121C.
What is a pressure cooker.
Non-stick surface sensitive to heat.
What is teflon.