Cooking Food

3. Cooking food by total or partial immersion in fat or oil that is heated to temperatures between 150°C and 220°C
4. Refer to the nutrients found naturally in a ingredients and/or the changes in the ____________ properties such as denaturation of a protein
5. frying Uses the fat that runs naturally from the food as it is heated
8. Partly cooking food by plunging it briefly into boiling water then removing it to place into cold water or ice
9. The transfer of heat in liquids and air, the molecules in liquids or gases move from a warmer area to a cooler one
11. The transmission of energy by a wave motion in the form of rays, either infra-red or electromagnetic
13. frying Food is totally submerged in preheated fat or oil, creating a brown crisp crust
15. Cooking food in the steam from boiling water. The food must not make contact with the water but the steam must circulate freely around it
16. Cooking delicate foods in liquid at a temperature just below boiling point
17. A long slow method of simmering food in a small amount of liquid

1. A fast, dry method of cooking that uses intense radiated heat by an electrical element, a gas flame, glowing charcoal or an open wood fire
2. Cooking food at a temperature of 85°C characterised by small bubbles on the liquid surface
6. The process of cooking food by direct heat, heat is transferred from one molecule to another by collision or movement
7. noticing changes in characteristics such as size, shape and viscosity would refer to changes in ________________ propertes
10. Cooking food in water at 100°C characterised by large rolling bubbles
11. The cooking of food in an oven using an amount of fat or oil
12. dry cooking methods are best suited to __________ cuts of meat as there is enough moisture in their tissues to convert collagen to gelatin
14. The cooking of food in an oven without the addition of fat or oil
15. frying Uses small quantities of fat or oil to cover the base of the pan, lubricating the food to prevent sticking and add flavour and aroma. The food may be partially submerged
17. frying A short and hot method of cooking, typically using a wok where food is stirred and lifted frequently