Cooking Methods

2. moist heat cooking method that uses convection to transfer heat from a liquid to a food between 160 and 180 degrees
4. dry heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid of a small amount of fat
5. the transfer of heat through a fluid which may be liquid or gas
6. uses radiant heat from an overhead source to cook foods
7. food is cooked above the heat source usually over coals
9. moist heat cooking method that uses convection to transfer heat from the steam to the food being cooked
11. moist heat cooking method that uses the process of convection to transfer heat from a liquid to a food at 212 degrees
12. dry heat cooking method that uses conduction and convection to transfer heat to food submerged in hot fat
13. refers to breads and pastry items, similar to roasting
14. combination cooking method in which food is first seared in hot oil then partially covered with liquid and simmered

1. the movement of heat from one item to another through direct contact
3. dry heat cooking method in which heat is transferred by conduction from the pan to the food using a moderate amount of fat
4. also a combination method that is associated with smaller pieces of food that are first seared then finished cooking in a sauce
8. surrounding food with dry heated air in a closed environment
10. moist heat cooking method that uses convection to transfer heat from a liquid to a food between 185 and 205 degrees