Chapter 8 Cooking Methods

The more a food cooks, the more nutritional value it has.

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The heat transfer that comes from a glowing, or red hot, heat source such as burning coals, flames, or a hot electric element is called radiant heat.

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In terms of the basic method of heat transfer, there is no significant difference between baking and roasting.

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One of the best ways to maintain moisture in food is to avoid overcooking it.

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Adding oil to a pan and then heating it is known as conditioning the pan.

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When pan frying, you turn the food several times.

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The simplest coating you could use for pan-fried foods is a batter.

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Foods coated with standard breading need to go into the frying pan immediately.

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Taking the food from the pan, oven, or broiler before it is completely cooked is an important part of the cooking process.

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It is important to let food rest after it has been removed from the cooking source before serving it to guests.

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