PRINCIPLES OF COOKING

There are two general types of cooking methods. These are ________ and __________.

• boiling and grilling
• wet heat and dry heat
• baking and frying
• dry heat and moist heat

It is a heat transfer through a fluid, which maybe a liquid or gas.

• Radiation
• Conduction
• Convection
• Insulation

It is defined as heat transfer through direct contact.

• Radiation
• Insulation
• Conduction
• Evaporation

It is the heat transfer through waves of light or heat that strikes the food.

• Insulation
• Convection
• Radiation
• Conduction

Cooking does not change anything from the food.

• TRUE

• FALSE

____________ is the proper term for cooking starches.

These happens to proteins as they cook EXCEPT:

• Gelatinize

• Lose moisture

• Shrink in size

• Become firm

All are dry-heat cooking methods EXCEPT:

• Sauteing

• Poaching

• Roasting

• Deep-frying

It is a cooking method in which food is cooked using the heat from overhead (above) source.

• Broiling
• Grilling
• Steaming
• Baking

Itis the term for dry-heat cooking method commonly associated with breads and other pastry items.

• Roasting

• Steaming
• Grilling
• Baking