Chapter 25: Cooking Methods

All cooking methods have one thing in common: water.

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Conduction is a method of transferring heat through the movement of molecules in air or liquid.

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Heat has some positive effects on nutrients.

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The speed at which food cooks is affected by density, shape, and size, and amount.

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Moist-heat cooking is a method of cooking food in hot liquid, steam, or both.

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Microwaves are a form of heat energy.

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An example of a dry-heat cooking method is grilling hot dogs .

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Microwaving pasta and rice can be a valuable time saver.

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As soon as you remove food from the microwave, it stops cooking.

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In French, the cooking term sauté means ‘to jump’.

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