To turn on an appliance ahead of time so that it will be the right temperature when you cook the food (ex: turning on your oven to a desired temperature before using to bake or roast)

Name this food preparation technique in the picture provided.

Name this food preparation technique in the picture provided.

To heat liquid until bubbles rapidly rise to the surface and break.

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Name this food preparation technique in the picture provided.

Name this cooking technique in the picture provided.

There are (3) types of energy central to all cooking, choose all that apply.

This is heat is transfer by direct contact.

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This is the transfer of heat by the movement of air or liquid. Warm air that rises forces the cool air to fall then displaced back to the top when it heats up and the process is continuous

This type of heat transfer method uses infrared rays to strike and warm objects.

Type of conventional cooking technique where foods are cooked in hot liquid or steam.

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Type of conventional cooking technique where foods are cooked uncovered without added liquid or fat.

The boiling point of water is (212 F).

A wok is traditionally used in stir frying.

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This type of dry heat cooking involves foods being cooked in either a conventional or convection oven.

This type of special simmering technique involves covering small pieces of food with liquid and covering until done.

More foods can be simmered than boiled.

What is a coating technique that soaks food in liquid (called a marinade) to flavor and tenderize?

When boiling, nutrient loss is very LOW when using this method.

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How does heat affect food? Choose all that apply

The method of steaming can help foods retain their shape, color, flavor and nutrients.

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What method of cooking used steam under pressure and cause temperatures to rise above boiling and in turn cooks food faster?