Cooking Methods & Heat Transfer – TLE YS11, Module 45

A set of vocabulary flashcards covering the three major heat-transfer mechanisms in cooking (conduction, convection, radiation), their subtypes, and the principal dry-heat, moist-heat, and combination cooking methods, including key temperature ranges and comparisons between braising and stewing.

Conduction

Method of heat transfer in which heat moves directly from one item to another through physical contact.

Convection

Method of heat transfer in which heat moves through a fluid (liquid or gas) via circulating currents.

Natural Convection

Convection caused by the natural rise of warmer fluid and fall of cooler fluid, creating circulation without mechanical aid.

Mechanical Convection

Convection that relies on fans or stirring to circulate heat quickly and evenly through a fluid.

Radiation

Heat transfer that occurs when energy is transmitted as waves of heat or light directly onto food.

Infrared Cooking

Radiation technique using an electric or ceramic element heated to high temperatures to emit radiant heat that cooks food.

Microwave Cooking

Radiation technique that agitates water molecules in food with microwave energy, producing friction and heat inside the food.

Dry-Heat Cooking Method

Category of cooking techniques that transfer heat to food without added moisture, often producing browning and crisp texture.

Broiling

Dry-heat method using intense radiant heat from above to cook food quickly while retaining juices and enhancing flavor.

Grilling

Dry-heat method using heat from below, typically giving food distinctive cross-hatch marks.

Roasting

Dry-heat method in which food is surrounded by hot, dry air within a closed environment such as an oven.

Baking

Dry-heat method commonly applied to breads, pastries, fish, fruits, vegetables, and starches, using oven heat.

Sautéing

Dry-heat method that cooks food quickly in a small amount of fat while tossing it in a sauté pan.

Stir-Frying

High-heat, wok-based variation of sautéing that quickly cooks small pieces of food with continuous stirring.

Pan Frying

Dry-heat method that partially submerges food in a moderate amount of hot fat until golden brown.

Deep Frying

Dry-heat method that fully submerges food in a large quantity of hot fat for even browning and crisp texture.

Moist-Heat Cooking Method

Category of cooking techniques that cook food by submerging it in a hot liquid or exposing it to steam.

Poaching

Moist-heat method that gently cooks food in liquid held between 140 °F and 180 °F (60 °C–82 °C).

Simmering

Moist-heat method that cooks food in liquid maintained between 185 °F and 205 °F (85 °C–96 °C).

Boiling

Moist-heat method involving rapid bubbling liquid at 212 °F (100 °C) to cook food thoroughly.

Steaming

Moist-heat method that cooks food placed above boiling water, allowing steam to surround and heat the food.

Combination Cooking Method

Technique that incorporates both dry-heat and moist-heat methods in a single preparation.

Braising

Combination method: sear large pieces of food, then cook them in a covered vessel with liquid covering about one-third of the item, often finished in the oven.

Stewing

Combination method: cook smaller pieces of food completely covered by liquid; can be finished on the stove top or in the oven.

Braise vs. Stew – Size

Braises use large pieces of meat, whereas stews use small or diced pieces.

Braise vs. Stew – Liquid Level

In braising, liquid covers roughly one-third of the meat; in stewing, liquid fully covers the ingredients.

Braise vs. Stew – Garnish

Braises have garnishes cooked separately; stews cook garnishes together with the meat.

Braise vs. Stew – Sauce

Braising liquid is usually strained for service, whereas stewing liquid is generally served unstrained.

Braise vs. Stew – Finishing Method

Braises are typically finished in the oven; stews may finish on the stove top or in the oven.

Heat Transfer in Food

Overall process by which conduction, convection, or radiation delivers energy to food, enabling cooking.

TLE YS11 Module 45 Objective

To compare conduction, convection, and radiation, and classify dry-heat, moist-heat, and combination cooking methods.