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| Two-part pan and lid designed to hold water in the bottom pan and the food in the top; its French name is bain-marie |
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| Heat given off when water is transformed into ice; 80 kilocalories per gram of water |
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| Approximately body temperature, about 100 degrees Fahrenheit (40 degrees celsius) |
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| Temperature used to loosen fruit skins and perform other similar functions about 150 degrees fahrenheit (65 degrees celsius) |
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| Range of temperatures between 180-211 degrees fahrenheit; bubbles form and rise, but rarely break the surface; more gentle heat treatment than boiling |
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| Active agitation of liquid and transition of some liquid to the vapor state; occurs when vapor pressure exceeds atmospheric pressure |
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| Pressure within a liquid for individual molecules to escape from the liquid; varies with the temperature of the liquid and with dissolved substances |
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| Pressure of the atmosphere pressing downward on the surface of a liquid; varies with elevation |
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| Energy required to convert boiling water into steam; 540 kilocalories per gram of water |
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| System containing protein or other molecules or particles between 1 and 100 millimicrons in size dispersed in a continuous phase, in this case in water |
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| Dispersion of particles larger than colloidal size mixed in water or other liquid |
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| 300-425 degree fahrenheit |
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Term
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Definition
Transfer of heat from one molecule to the next
stove-top |
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Definition
Transfer of heat throughout a system by movement of currents of heated air, water, or other liquid
oven |
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Definition
Transfer of energy directly from the source to the food being heated
broiling |
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Definition
| Special type of oven that is able to heat food by sending waves of 915 or 2450 MHz from a magnetron tube directly into foods, where water and/or fat molecules vibrate and heat foods |
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Term
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Definition
| Tube generating microwaves in a microwave oven |
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Term
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Definition
| form of electromagnetic energy; 915 and 2450 MHz are the assigned frequencies for microwave ovens |
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