Chapter 26 - Cooking Methods

Match the following

• Is the method of transferring heat with movement of molecules through air and liquid

  Example - Oven

• Convection

• Is the method of transferring heat through waves of energy

  Example - Broiler

• Radiation

• Is a method of transferring heat by direct contact

  Example - Skillet on Range

• Conduction

Browning occurs when heat provokes a series of chemical reactions between certain sugars and proteins in the food, which is named after Dr. L.C. Maillard who described it

What are the 3 factors that affect cooking rates

Food is cooked in hot liquid, steam, or a combination of the two

Air bubbles in a liquid continuously rise, break the surface, and escape as steam

Means to cook food in a liquid in temperatures just below boiling, this is more gentle that boiling

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

Cooking food over but not in, boiling water

Creates a high-pressure atmosphere by trapping steam in an airtight chamber. Great for foods that have a high cooking time

Uses both steaming and simmering. Food is usually browned, then finished by cooking in liquid