Heat Transfer
Heat is a type of
What is energy?
Requirements for poultry, stuffing, stuffed meat, or seafood
What is 165 degrees F for 15 seconds
Combination-cooking methods
What is combo of dry and moist heat methods for less tender food?
Rapid cooking method, high heat, heat from above, food is browned on top
What is broiling?
Hot, flat surface, even golden-brown finish, slightly crisp exterior
What is griddling?
Conduction
What is direct contact, heat transferred to air, and heat transferred surface to surface?
Requirements for ground meat, injected meat, mechanically tenderized meat, ground seafood, and shell eggs hot held
What is 155 degrees F for 15 seconds
Braising
What is sear in hot oil, partially cover with liquid, cover, and low and slow?
Hot, dry air, out layers heat, juices turn to steam, longer cooking times, food raised off cooking pan
What is roasting?
"Jump", cooks food rapidly, high heat, high amounts of color and flavor
What is sauteing?
Convection
What is movement of molecules and warmer area to cooler?
Requirements for seafood, steaks, chops of pork, and shell eggs served immediately
What is 145 degrees F for 15 seconds
Stewing
What is cut into bite-sized pieces, sear, cook in oil, cover with liquid, and cover pot?
Smaller pieces of food, cooked above heat source, no liquid, fat and oil add flavor
What is grilling?
Quick-cooking, high heat, little fat, stir quickly
What is stir-frying?
Radiation
What is no physical contact and infrared heat?
Requirements for roasts of pork, beef, veal, and lamb
What is 145 degrees F for 4 minutes
What is cooked in airtight bags in hot water?
Dry-heat cooking without fat
What is broiling, grilling, roast and bake, and griddle?
Dry-heat cooking with fat
What is saute, stir-fry, pan-fry, deep-dry?
Two important qualities used to determine doneness
What is desired texture and minimum internal temperature?
Requirements for commercially processed, ready-to-eat food that will be hot held
What is 135 degrees F
Main difference between braising and stewing
What is amount of liquid, size of protein, and pre-preparation?
The amount of time it takes to reheat oil to the correct cooking temperature
What is recovery time?
Temperature at which fats and oils begin to burn
What is smoking point?