The transfer of heat from one source to another when the items come into direct contact with each other is called?
Conduction
Which combination cooking method is used for smaller pieces of food?
Stewing
Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?
Simmering
The best way to determine doneness in food is to?
Use a thermometer
which moist-heat cooking method cooks food using a combination of steam and a liquid bath?
Blanching
Which dry-heat cooking method does not require fat?
roasting
which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking later?
Blanching
The temperature at which fats begin to break down is called the?
Smoking point
which combination cooking method is primarily used larger pieces of meat?
Braising
The point when an item rises to that surface of oil and appears of the oil and appears golden brown is called its?
Float