HEAT BASICS
What does heat do to food when cooking?
Changes texture, flavour, and cooks food safely
Which type of heat uses water or steam?
Moist heat
Food is burnt outside but raw inside. What went wrong?
Heat was too high
What should you do if oil starts smoking?
Lower the heat
Name TWO food items Chef Samin cooked in the Heat episode.
Carrots, eggs, vegetables
Why is heat control important when cooking?
It prevents burning and helps food cook evenly
Which type of heat uses air or fat and little water?
Dry heat
Vegetables are pale and mushy. What heat mistake was made?
Overcooked in water / too much moist heat
Why should pan handles be turned inward?
To prevent spills and burns
What cooking method did she use to show gentle heat?
Boiling or steaming
What does “low and slow” cooking mean?
Cooking at a lower temperature for a longer time
Name one dry heat cooking method shown in the video.
Roasting, grilling, sautéing, searing
Why is boiling not always the best method for vegetables?
It can remove flavour and nutrients
Why is heat control important for kitchen safety?
Prevents fires and burns
What did the video show about cooking eggs or vegetables?
Heat changes texture
Give one example of food that benefits from low heat.
Soup, stew, braised meat (any reasonable answer)
What heat method helps vegetables caramelize?
Roasting or sautéing
How can you fix food cooked at too high a temperature?
Lower heat, cook longer, add moisture
What is a safe way to check if a pan is hot?
Sprinkle water or watch oil shimmer
What lesson did Chef Samin emphasize about heat?
Pay attention to temperature, not just recipes
Explain why understanding heat is more important than following a recipe exactly.
Heat control helps you cook any food properly even without a recipe
Why does roasting bring out sweetness in vegetables?
High dry heat causes caramelization
Describe one kitchen mistake from the video and how it was fixed.
The food was cooked on heat that was too high, so it burned on the outside before cooking inside. Chef Samin fixed it by lowering the heat and cooking it more slowly.
Vegetables were boiled for too long, which made them pale and mushy. She showed that roasting or sautéing them at the right temperature gives better flavour and texture.
The pan was not hot enough before adding food, so it did not brown properly. The fix was to let the pan heat up before cooking.
Using high heat the whole time caused food to dry out. Chef Samin showed that adjusting the heat during cooking helps food cook evenly.
Name two safety rules related to heat.
Turn pan handles inward so they don’t get knocked over or pulled down.
Lower the heat if oil starts smoking to prevent fires.
Never add water to hot oil, because it can cause splattering or fire.
Use oven mitts or heat-resistant gloves when handling hot pans.
Keep a safe distance from hot oil to avoid burns.
Stay near the stove while cooking—don’t leave hot pans unattended.
Turn off the heat before removing food if things get out of control.
Keep flammable items away from burners (cloths, paper towels).
What is the most important takeaway about heat from the episode?
Understanding heat improves cooking results