Heat Transfer Methods
Agitate water and fat molecules in food to cook
Microwave
What is the temperature requirement for cooked chicken?
165°F for 15 seconds:
Less intense heat and you will use a saute pan to cook your food
Pan Frying
Cooks food items on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?
Griddling
As much as 35% of of the flavor of a deep-fried food comes from
Oil
At what temperature does water boil?
212 degrees
Which type of heat transfer does not require physical contact between the heat source and the food being cooked?
Radiation
What is the cooking temp. requirement for ground beef?
155°F for 15 seconds
Food is immersed in hot fat
Deep Frying
Cooks items in an oven with hot, dry air, faster than roasting
Baking
Gently drop breaded or battered-cooked food in hot oil, where it falls to the bottom of the fryer and then floats to the surface and you have to flip it
Swimming method
Naturally tender foods are submerged in a liquid maintaining a constant temperature 160 degrees and 180 degrees is called
Poaching
The transfer of heat caused by the movement of molecules ( in the air, water, or fat) from a warmer area to a cooler one is
Convection
What is the temperature requirement for cooked seafood?
145°F for 15 seconds
Cooks food rapidly in a small amount of fat over relatively high heat?
Sauteing
Cooks large size food by surrounding the item with hot, dry air in the oven?
Roasting
Breading the food, placing it in a basket, lowering the basket and food into hot oil, and then lifting it all out with the basket when the food is done?
Basket method
Partially cooking food and shocking so that cooks can then quickly finish cooking it later?
Blanching
The transfer of heat from one item to another when the items come into direct contact with each other is called
Conduction
Commercially processed ready to eat foods that will be hot held for service should be at what temp?
135°F
Food cooked over a very high heat, generally in a wok with little fat, and stirred quickly?
Stir-frying
Food has a smoky charred flavor with cross hatching
Grilling
Foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust?
Double-basket
Food using a combination of steam and a liquid bath?
Shallow poaching
What type of heat waves affect the exterior of food, with the heat then spreading inward through conduction?
Infrared
What is it called when fats being to break down when frying
Smoking point
Type of frying that uses minimal to no amount of fat. Used to make the meatballs in lab.
Air frying
Cook food at high temperature and the heat source is typically at the top?
Broiling
Dipping your fish into a egg and milk mixture then dipping into a seasoned all-purpose flour are often used as a standard
Breading
Blanching is also called
Parcooking