Evaporation

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responsible for drying food

Grilling

uses a heat source 

beneath cooking source

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occures because of the tendency of warm

liquids and gases

to rise and fall

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Combination Cooking

braising or stewing

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Radiation

Energy is transferred by waves of heat or light

striking the food

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Gelatization

cooking of starches

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cooking proteins

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A type of energy

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Poaching, Simmering, Boiling, Steaming

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Uses electric or ceramic elements heated to such a temperature that it gives off a wave of radiant heat.

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Movement of heat from one item to another through direct contact.

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Transfer of heat through a fluid which may be liquid or gas.

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Radiation generated by a special oven

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Process of cooking sugar

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Relies on fans or stirring to circulate heat more quickly and evenly

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broiling, grilling roasting, baking, pan frying, and deep-frying

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325 degrees to 375 degrees

Fahrenheit

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185 degrees to 205 degrees 

Fahrenheit

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212 degrees Fahrenheit or higher

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212 degrees Fahrenheit

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160 degrees to 180 degrees fahrenheit

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up to 2000 degrees Fahrenheit

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Infrared and Microwave

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Three differences between 

Braising and Stewing

Braising: large pieces, longer cooking,

  liquid up to 1/3 - 1/2

Stewing: small pieces, shorter cooking,

 1iquid coverse