Water turns into steam when it exceeds the boiling point.

Sautéing, panfrying, and deep frying are moist-heat cooking methods because liquid fat is used.

Water boils at 212 degrees.

The Maillard reaction occurs only in foods that are cooked using dry-heat methods.

What are the two categories of cooking methods?

What are four moist-heat cooking methods?

What are three types of combination cooking methods?

Movement of heat from one substance to another by direct contact.

Takes place when heated particles in a gas or liquid flow from a heated area to a cooler area, taking the heat with them.

Transfer of heat through electromagnetic energy by way of infrared waves and microwaves.

Dry-heat cooking method that cooks food by submerging it in hot oil.

Cooking method that uses a very high heat source and requires the bite-sized pieces of food to be tossed constantly.

Dry-heat method that cooks food in an uncovered pan in the oven.

Browning that occurs when heat is applied to sugar.

Cooking performed with a heat source located below the food.