Cooking Methods

3. Foods that are denser cook more__?
4. Form of radiant energy but they are not a form of heat energy
6. A foods weight divided by its volume is__?
12. what is air bubbles countinuosly rise break surface and escape of steam?
15. Cooking meat surrounded by heat in an oven.
16. what is it called when the temp at which fat begins to break down and burn?
17. what is cookinf food in a liquid at temperatures just below boiling?
18. diffrent cooking methods change the __ flavors of food
19. what is coooking small pieces of food by covering them completely with a liquid and simmeering slowly in covered christmas called?
22. What is cooking food in a small amount of liquid at simmering temperatures and just below?
24. What is cooking food in simmering liquid and steam?
26. Cooking food under direct heat
27. what is cooking food in a special lidded pot that creates high pressure atmosphere by trappign steam in and air tight chamber?
29. what is cooking food over but not in the boiling water?

1. a method of transferring heat through the movement of molecules in air or liquid.
2. a method of transferring heat by direct contact
5. A method of transferring heat as waves of energy.
7. Cooking large pieces of food in a small amount of hot fat in a skillet over moderate heat.
8. Fats develop an odor,discolor and give off smoke when they ___ there smoking point.
9. The brown exterior on cooked roasts and baked and fried foods adds flavor as well as color
10. ___ in foods makes fats spatter
11. Cook food in an uncovered skillet in its own fat is ___.
13. Cooking food on a grate over an open flame.
14. Cooking food uncovered without added liquid or fat
18. Oils smoking point drops___ degrees everytime you use it
20. Add___ to butter to raise its smoke point.
21. At temperatures over 600 degrees fats can___
23. Fried foods develop a ___ and turn brown
25. Cooking vegtables surrounded by heat in an oven.
28. cutting foods in a uniform size helps them cook at the same ___?