COOKING METHODS

Is a method of transferring heat by direct contact. Heated molecules pass their heat to neighboring molecules

Is the movement of molecules through air or liquid.

Heat is transcribed as energy waves. Unlike convection, which relies on rising heat, radiant heat flows in every direction equally from the source.

It's a moist heat cooking where you bring a liquid like water or stock to the boiling point and keep it at that temperature while the food is cooking.

Whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering

To cook food in a liquid at temperatures just below the boiling point (1850F to 2100F).

It is a method of cooking food over, but not in, boiling water. The food is placed in a perforated steamer basket that fits inside a pan.

A huge slice of food, usually a much less tender slice of meat or poultry, is placed in a small amount of liquid in a Dutch oven or a saucepan with a tight lid.

To cover small pieces of food complete with a liquid and simmer in a covered pan. This method is often used for less tender cuts of meat and poultry, fish, and fruit.

It is use dry heat in a closed environment, usually an oven