| A | B |
|---|
| Method of Transferring heat by direct contact | conduction |
| boiling | moist heat |
| baking | dry heat |
| steaming | moist heat |
| grilling | dry heat |
| pan frying | cooking in fat |
| poaching | moist heat |
| stewing | moist heat |
| broiling | dry heat |
| braise | moist heat |
| pressure cooking | moist heat |
| saute | cooking in fat |
| deep fat fry | cooking in fat |
| stir fry | cooking in fat |
| roast | dry heat |
| electrical sparks that can damage a microwave oven or start a fire | arcing |
| transfer of heat as waves of energy | radiation |
| temperature at which fat begins to break down | smoking point |
| movement of molecules through air or liquid | convection |
| method of transferring heat by direct contact | conduction |
| when molecules in food cooked in a microwave continue to vibrate until they loose energy as the food starts to cool | standing time |
| to brown meat quickly over high heat to form a flavorful brown crust | sear |
