Heat Transfer
The movement of heat from one substance to another by direct contact
Conduction
A dry heat cooking method that cooks food by fully submerging into hot oil. All surfaces cook at the same time.
Deep Frying
A moist cooking method that cooks food aggressively at a high temperature. Develops big bubbles.
Boiling
A dry heat cooking method done in the oven. The food will become solid after it is cooked in an uncovered pan.
Baking
Conduction, radiation, and convection are all examples of...
Heat Transfer
Uses a fan to create the flow that moves the heated particles (convection ovens).
Mechanical Convection
A dry heat cooking method done in the oven. A food with a solid structure is cooked on an uncovered pan.
Roasting
A moist cooking method that boils a small amount of water to produce steam and cooks the food quickly.
Steaming
Cooking food quickly in a small amount of fat over high heat while constantly tossing the food.
Stir Frying
Cooking methods that use steam, water, stock, or other liquids to transfer heat to the food.
Moist Heat Cooking Methods
Occurs when the transfer of heat is caused by an inherent movement of water particles from a warmer area to a cooler one, creating a circular flow.
Natural Convection
A combination cooking method used for small pieces of food. The food is seared and completely immersed into liquid.
Stewing
A cooking technique that requires food to be boiled for one minute and then transferred to an ice bath to stop the cooking process.
Blanching
A moist heat cooking method that cooks food in liquid at a moderate temperature. Lowest temperature of all the moist cooking methods.
Poaching
Cooking methods that apply heat to foods in the absence of steam, broth, water, or other moisture.
Dry Heat Cooking Methods
Transfers energy through short, high frequency waves, called electromagnetic radiation. The waves cause water, fat, and sugar molecules to rub together and vibrate faster which causes heat.
Microwave Radiation
A dry heat cooking method that cooks food quickly in a small amount of fat over high heat.
Sauteing
A dry heat cooking method that submerges half of the food in fat or oil. Browns the exterior while cooking the interior.
Panfrying
A dry heat cooking method using a heat source located below food.
Grilling
Browning that occurs when heat is applied to a sugar
Caramelization
Invisible waves of energy that act on particles in food. This causes increased movement of the particles in the food, and this produces heat.
Infrared Radiation
A combination cooking method popular for large, tough cuts of meat. The meat is seared and then cooked in a liquid that covers 1/3 of the meat.
Braising
Cooking food in a small amount of fat over low heat.
Sweating
A dry heat cooking method using a heat source located above food.
Broiling
Occurs when heat is applied to foods containing both amino acids and sugars
Maillard Reaction