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when cooking foods heat releases ___ and ___
flavor and aroma
microwave ovens have different power levels, the larger the number of ___ the more powerful the microwave
watts
when placing food in a microwave what is the most effective shape for cooking
ring
when reheating foods from a take out place the containers may have chemicals that may ___ food
contaminate
list 2 dry heat cooking methods
roasting, baking, broiling, and grilling
list 2 ways to cook foods with fat
frying, sauteing, pan broiling, deep fat frying, and stir frying
list 3 moist heat cooking methods
boiling, simmering, poaching, steaming, stewling, pressure cooking, braising
heat changes the foods_____ and ___
texture and color
what is conduction heat
a method of transferring heat by direct contact
what is meant by dry-heat cooking method?
cooking food uncovered without added liquid or fat
What is meant by moist heat cooking methods?
cooking food in hot liquid, steam or both
when microwave cooking, what produces the heat that cooks the food?
vibration creates friction
What types of cooking method retains more nutrients than most other cooking methods
microwaving
When grilling foods what can reduce cancer agents?
Marinating food before grilling
____ fats have a low smoking point
Animal
what is one thing all cooking methods have in common
heat
____ is cooking food surrounded by heat in an oven usually meat and poultry
roasting
____ is cooking food in liquid at temperatures just below the boiling point
simmering
____ Is cooking food in simmering liquid and steam
braising
____ is cooking food in an uncovered skillet in its own natural fat.
pan broiling
____ is cooking food by immersing it in hot fat
deep fat frying
___ is cooking food in a pot that creates a high pressure atmosphere by trapping steam in an airtight chamber
pressure cooking
___ is cooking food on a grate over an open flame.
grilling
____ is cooking food in a small amount of fat in a skillet. comes from the french word jump.
sautéing
_____ is cooking food under direct heat
Broiling
___ is cooking foods surrounded by heat in an oven-usually casseroles, cakes, vegetables, and baked goods.
baking
____ is cooking small pieces of food by covering them completely with a liquid and simmering them slowly in a covered pan.
stewing
____ is cooking food in a liquid that has reached the highest temperature possible under normal conditions
Boiling
____ is stirring small pieces of food over high heat in a small amount of oil until just tender
Stir frying
____ is cooking food in a small amount of liquid at temperatures just below simmering
Poaching
____ is cooking food over, but not in, boiling water
steaming
_____ is cooking food in a small amount of hot fat in a skillet
Frying
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