| A | B |
|---|
| arcing | electrical sparks that can damage a microwave oven or start a fire |
| conduction | method of transfer by direct contact |
| convection | method of transfer by movement of air or liquid |
| radiation | transfer of heat as waves of energy |
| sear | to brown meat quickly over high heat to form a flavorful crust |
| dry heat methods | includes roasting, baking, broiling, or grilling, |
| moist heat methods | includes steaming; boiling, simmering, poaching, pressure cooking, and stewing |
| cooking in fat methods | includes frying, sauteing, pan-broiling, deep fat frying and stir-frying |
| Maillard reaction | browning which occurs as heat provokes a series of chemical reactions between sugars and proteins |
| factors which impact the cooking rate | density, shape and size, amount of food |
| dutch oven | a heavy pan with a tightly fitted lid |
| steam | cook food over but not in boiling water. Often involves a basket or colander |
| pressure cooker | creates a high pressure atmosphere by trapping steam in an airtight chamber, cooks in 1/3 or less time |
| pan-broil | food cooks in an uncovered pan, in its own natural fat with no added fat; as fat accumulates it is drained off |
| smoking point | the temperature at which fat begins to break down |
| standing time | time required after cooking to let temperatures equalize |
| wok | special bowl shaped pan used for stir-frying |
| watts | units in which microwave oven power is measured |
| pierce | to use a fork or knife to puncture foods encased in a skin |
