What happens to Fats when cooking

What happens to Proteins when cooking

What happens to Starch when cooking

What happens to Water when cooking

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Indirect heat transfer into food through a medium (air, fat, liquid)

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No contact heat transfer, heat travels or radiate to the food

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Transferal of heat through direct contact with a solid object

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is to partly cook by boiling or steaming. To shock something is to dip it in ice water to stop the cooking

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•means to simmer a liquid so some of it evaporates. This concentrates the flavors

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which means to toss quickly in a pan with very little fat and a fairly high heat ideally with no utensil

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which means to cook in a moderate amount of fat over a moderate heat

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which means to submerge something

completely in cooking oil

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which means to cook food in water that is bubbling

gently

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which means to cook food in water that is bubbling rapidly