Methods of Cooking

This set of flashcards covers key concepts related to methods of cooking, including definitions, reasons for cooking, heat transfer methods, and different cooking techniques.

Cooking

The process of preparing food through the application of heat.

Food

Any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, promote growth, etc.

Reasons for cooking

To destroy harmful bacteria, for preservation, to enhance flavor and appearance, to make foods more palatable, and for easy digestion.

Heat Transfer

The process of heat moving from a heat source to and through the food, occurring through conduction, convection, and radiation.

Conduction

The movement of heat from one solid object to another that has a different temperature when touching each other.

Convection

Heat is spread by the movement of air, steam, or liquid, and can be natural (hot rises, cool sinks) or mechanical (using fans).

Radiation

Energy transferred by waves from a source to the food, which changes into heat energy when they strike the food being cooked.

Moist Heat Methods

Cooking methods that conduct heat to the food product through water or water-based liquids.

Dry Heat Methods

Cooking methods that conduct heat without moisture through hot air, hot metal, radiation, or hot fat.

Combination Methods

Cooking techniques that use two or more methods to cook foods.