chapter 25 heat trans

What are the three methods of heat transfer central to all cooking?

• conduction microwaving and radiation

• convection conduction and radiation

• convection conduction and microwaving

What are the two types of cooking methods that combine dry and moist heat?

• roasting and boiling

• steaming and frying

• braising and stir-frying

If you browned a food in a small amount of oil then covered it in liquid and simmered in a covered pot for a long period of time, what would you call this cooking method?

• boiling

• broiling

• braising

This cooking method uses oil and is designed for large pieces of food.

• deep fat frying

• pan frying

• pan broiling

• broiling

This cooking method uses no added fat but the foods own natural fat to cook.

• deep fat frying

• pan frying

• pan broiling

• broiling

Cooking under direct heat is called

• deep fat frying

• pan frying

• pan broiling

• broiling

Also called French Frying, food is cooked by immersion in hot fat.

• deep fat frying

• pan frying

• pan broiling

• broiling

Food cooking in a skillet is cooking as a resut of

• conduction

• convection

• radiation

Browning caused by a series of chemical reations between sugars and proteins is called...

• Montesqieu reaction

• Maillard reaction

• Magnum reaction

Which is NOT a moist-heat method?

• simmering

• stewing

• poaching

• sauteing