The Physics of Heat
This is what happens when two items of different temperatures come into contact.
The warmer item becomes cooler until both reach the same temperature.
This dry-heat method uses high heat from a source located specifically above the food.
What is broiling?
This technique involves wrapping an item with strips of fat before cooking to add moisture from the outside.
What is barding?
In this frying method, breaded food is dropped into oil, falls to the bottom, and then floats to the surface.
What is the swimming method?
This method involves completely submerging food in a liquid at a constant, moderate temperature.
What is poaching?
This term describes the transfer of heat from one item to another through direct contact.
What is conduction?
This method involves cooking food on a hot, flat surface or in a dry, heavy-bottomed fry pan.
What is griddling?
This involves inserting long, thin strips of fat into an item before cooking to add moisture from the inside.
What is larding?
This method involves breading food, placing it in a type of container, lowering it into oil, and lifting it all out when done.
What is the basket method?
This is the required temperature range for the simmering method.
What is 185°F–200°F?
This type of heat transfer does not require physical contact between the heat source and the food.
What is radiation?
In this method, food is cooked rapidly in a small amount of fat over relatively high heat.
What is sautéing?
This is the process of soaking food in a combination of wet and dry ingredients to add flavor and moisture.
What is marinating?
This term describes the point when a deep-fried item rises to the surface and appears golden brown.
What is "float"?
This is the required temperature range for the poaching method.
What is 160°F - 180°F?
This is the transfer of heat caused by the movement of molecules in air, water, or fat.
What is convection?
Typically done in a wok, this method uses very high heat and little fat while stirring quickly.
What is stir-frying?
This is the primary reason steaming is considered a healthier cooking method than frying.
What is "it retains more nutrients"?
This is how pressure steaming differs from regular steaming in terms of total cooking time.
What is "it's faster"?
This moist-heat method cooks food using a combination of steam and a liquid bath.
What is shallow poaching?
These heat waves affect the exterior of food first, with heat then spreading inward through conduction.
What is infrared?
This is the specific temperature at which fats begin to break down.
What is smoking point?
This is why vegetables are typically added toward the very end of the braising process.
What is "to retain their texture"?
This is the main characteristic that distinguishes braising from stewing.
What is "the size of the food pieces"?
This is the primary advantage of choosing shallow poaching over regular poaching.
What is "it adds more flavor to the food"?