Chap 18

The method used to cook foods with a certain amount of added moisture in the oven, similar to roasting.

• roasting

• cooking

• pan frying

• baking

A cooking method that uses radiation from a heat source located above the food.

• sweating

• broiling

• sauteing

• baking

A combination cooking method that first browns the food on all sides and then simmers it in a liquid.

• poaching

• braising

• pan frying

• caramelization

Cooking in liquid at its highest possible temperature.

• sweating

• boiling

• radiation

• broiling

The process of preparing food for eating by applying heat.

• roasting

• cooking

• poaching

• deep frying

Cooking food in enough hot fat to fully cover the item.

• radiation

• cooking

• deep frying

• simmering

The manner in which heat energy travels through liquids and gases.

• convection

• conduction

• deep frying

• baking

The transfer of heat energy from one object to another through direct contact.

• grilling

• conduction

• sauteing

• roasting

Cooking food in a small amount of fat using low heat in order to soften the food without browning.

• cooking

• deep frying

• sweating

• gelatinization

A method that cooks food by surrounding it with hot air.

• roasting

• simmering

• deep frying

• grilling