HEAT TRANSFERS
DIET
COOKING METHODS
IMPORTANT KNOWLEDGE
EXTRAS
100
CONVECTION
What is THE TRANSFER OF HEAT CAUSED BY THE MOVEMENT OF MOLECULES
100
A PERSON WHO CONSUMES NO MEAT, FISH OR POULTRY
What is A VEGETARIAN
100
A RAPID COOKING METHOD WHEREBY YOU USE HIGH HEAT TO OBTAIN SUPERFICIAL COOKING
What is BROILING
100
THE DIETARY GUIDELINES WERE DEVELOPED IN 2005 BY
What isTHE US DEPARTMENT OF HEALTH
100
COOKING A FOOD ITEM ON A HOT FLAT SURFACE
What is GRIDDLING
200
CONDUCTION
What is THE TRANSFER OF HEAT FROM AN ITEM TO ANOTHER WHEN IN DIRECT CONTACT
200
A PERSON WHO CONSUMES ALL VEGAN ITEMS PLUS DAIRY PRODUCTS
What is A LACTO-VEGETARIAN
200
SOAKING AN ITEM WITH WET AND DRY INGREDIENTS
What is MARINATING
200
THE WEBSITE THAT HAS RDAS AND DIETARY GUIDELINES
What is MYPYRAMID.COM
200
COOKING FOOD RAPIDLY IN A SMALL AMOUNT OF FAT
What is TO SAUTEE
300
RADIATION
What is DOES NOT REQUIRE PHYSICAL CONTACT BETWEEN A HEAT SOURCE
300
FOLLOWS THE STRICTEST DIET
What is A VEGAN
300
INSERTING LONG THIN STRIPS OF FAT INTO LONG NATURAL THIN PIECES OF MEAT
What is LARDING
300
41-135 DEGREES F
What is THE TEMPERATURE DANGER ZONE
300
CLOSELY RELATED TO SAUTEE AND FREQUENTLY SEEN IN ASIAN RESTAURANTS
What is STIR FRY
400
INFRARED HEAT
What is CREATED WHEN THE HEAT SOURCE IS ABSORBED BY WAVES
400
CONSUMES ALL VEGAN FOOD PLUS EGGS
What is AN OVO-VEGETARIAN
400
BAKING,BROILING, GRILLING, ROASTING
What ARE THE FOUR DRY COOKING METHODS
400
WHAT LABEL IS ON EVERY PACKAGED PRODUCT
What is THE NUTRITION LABEL
400
COOKING IN OIL OVER LESS INTENSE HEAT
What is PAN FRY
500
A COOKING SOURCE IN YOUR KITCHEN THE USES SMALL CIRCULATING WAVES
What is THE MICROWAVE
500
CONSUMES ALL VEGAN ITEMS PLUS DAIRY PRODUCTS PLUS EGGS
What is A LACTO-OVO-VEGETARIAN
500
WRAPPING THE ITEM AND MAKING IT MORE MOIST
What is BARDING
500
THE BEST WAY TO ELLIMINATE FOOD BOURNE ILLNESS
What is HANDWASHING
500
COOKING FOODS BETWEEN 160-180 F
What is POACHING
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