Chapter 15 Heat Transfer and Cooking Methods

What are the three ways in which heat can be transferred to food during cooking?

• conduction, convection, and heat

• conduction, convection, and radiation

• boiling, broiling, steaming

• microwaves, infrared waves, conduction

Water turns into steam when it exceeds the boiling point.

• True

• False

Sautéing, panfrying, and deep frying are moist-heat cooking methods because liquid fat is used.

• True

• False

Water boils at 212 degrees.

• True

• False

The Maillard reaction occurs only in foods that are cooked using dry-heat methods.

• True

• False

What are the two categories of cooking methods?

• broiling, and boiling

• microwave and toaster oven

• frying and baking

• dry- and moist- heat cooking

What are four moist-heat cooking methods?

• boiling

• frying

• steaming

• poaching

• simmering

What are three types of combination cooking methods?

• sautéing

• braising

• stewing

• sous vide

• broiling

Movement of heat from one substance to another by direct contact.

• boiling

• radiation

• conduction

• convection

Takes place when heated particles in a gas or liquid flow from a heated area to a cooler area, taking the heat with them.

• boiling

• radiation

• conduction

• convection