Cooking Methods: Dry Heat

4. This heat source is created when the heat from a source is absorbed by one material and then radiated out to the food.
5. ______________ time is the amount of time it takes oil to reheat to the correct cooking temperature once food is added.
7. What color should the outside of pan fried food be when finished?
8. The method places the breaded food in a _______ and lowered into the hot oil.
9. Cooking a food item on a hot surface or heavy bottomed fry pan.
11. The __________ basket method is fully submerging the food in the oil and adding a second basket on top.
14. When pan-frying, the oil should be deep enough to come _______ up the side of the food being cooked.
17. A cooking method that makes crosshatch markings on the food and has a heat source from below a rack.
18. Cooking food in a oil, in a pan over low to medium heat.
20. You can ___________ food covered or uncovered, depending on the recipe and desired texture.
21. When sauteing the ________ adds to the flavor.
22. When sauteing, the _________ is heated first.
23. A cooking method that uses high heat from a source located above the food.

1. Cooking food rapidly in a small amount of fat over relatively high heat.
2. Food cooked over very high heat in a wok with little fat and stirred quickly.
3. When cooking meats on a high-heat griddle, the result is a high level _______ that gives the finished product a unique taste and texture.
6. The transfer of heat from one item to another when the items come into direct contact with each other.
8. A standard __________ is a seasoned all-purpose flour and an egg and milk.
10. to cook food by surrounding the items with hot, fry air in the oven.
11. What type of frying is when a food is breaded or battered and completely submerged into hot fat to cook.
12. The method that gently drops a breaded or batter-coated food in hot oil.
13. The ___________ point is the temperature at which fats and oils begin to smoke.
15. The point when the item rises to the surface of the oil and appears golden brown.
16. The transfer of heat caused by the movement of molecules from a warmer area to a cooler one.
19. This does not require physical contact between the heat source and the food being cooked.
23. The coating on the food item that combines dry and wet ingredients.