cooking methods

1. frying, cooking by immersing it in hot fat without making contact with the cooking vessel.
5. density, a foods weight divided by its volume.
7. and size, the more surface a food has the greater exposure to heat.
9. brown quickly over high heat before the meat is cooked in moist.
12. a method of transferring heat as waves
13. and baking, cooking foods surrounded by heat in an oven.
14. cooking methods effect _______ of cooking time.
16. cooking food in a liquid at temp just below boiling.
17. cooking food in a liquid that has reached the highest temp possible under normal conditions.
20. cooking food in a small amount of liquid at temps just below simmering.
22. a method of transferring heat by direct contact
24. stirring small pieces of food over high heat in a small amount of oil until just tender
25. production of electrical sparks that can damage the oven or start a fire.
26. traditional cookware for stir-frying.

2. heat affects food's ________ smells texture and appearance
3. value, cooking method affects _____.
4. cooking small pieces of food by covering them completely with a liquid and simmering them slowly.
5. cooking small amount of hot fat in a skillet over moderate heat
6. type of cooking food uncovered without added liquid or fat.
8. cooking food in an uncovered skillet in its own natural fat.
10. a method of transferring heat through the movement of molecules in air or liquid
11. cooking food on a grate over an open flame.
15. cooking fooid in simmering liquid and steam.
16. point, temp at which a fat begins to break down and burn.
18. the more food you have.
19. cooking food under direct heat.
21. cooking food in a hot liquid steam or both.
23. when the feeling of the food is changed by the cooking method