| A | B |
|---|
| arcing | electrical sparks caused by placing anything metallic in microwave oven |
| conduction | method of transferring heat by direct contact |
| convection | Movement of molecules through air or liquid |
| cooking power | amount of energy microwave oven uses to generate microwaves |
| dry-heat cooking | cooking food uncovered without added liquid or fats |
| Maillard reaction | browning on baked and fried foods and cooked roasts caused by chemical reactions between certain sugars and proteins in the food |
| micowave time | actual time food cooks with microwave energy |
| microwaving | cooking foods from energy in the form of electrical waves |
| moist-heat cooking | cooking food in hot liquid, steam or combination of the two |
| radiation | heat transfer as waves of energy |
| sear | to brown meat quickly over high heat |
| smoking point | temperature at which fat begins to break down |
| standing time | time needed to complete cooking afer microwaving |
| wok | special bowl-shape pan traditional for specific kitchen tasks, such as cooking |
| Simmer | to cook food in a liquid at temperatures just below boiling. |
| Poaching | whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering. |
| Steaming | a method of cooking food over, but not in, boiling water |
| boiling | A temperature of 212. a vigorous, rolling action action that propels pieces of food against each other. |
| braising | A large piece of food,usually a less tender cut of meat or poultry, is placed in a small amount of liquid in a Dutch oven or a pan with a tight fitting lid. |
| Pressure-cooking | creates a high-pressure atmosphere by trapping steam in an airtight chamber. |
| Frying and Sauteing | involves cooking food in a small amount of hot fat in a skillet over moderate heat. |
| Pan-broiling | Food cooks in an uncovered skillet in its own natural fat, with no fat added. |
| Deep-Fat Frying | Foods cook by immersion in hot fat, without making contact with the cooking vessel. |
| Stir-Frying | Small pieces of food are stirred constantly and cooked quickly over high heat in a small amount of oil until just tender. |
| Broiling | to cook food under direct heat. |
