Foundations 1 Chapter 18 Mark II

This type of heat is created when the heat from a source is absorbed by one material and then radiated out to the food.

What types of materials are safe for microwave use?

Which moist-heat cooking method involves partially cooking, or parcooking, food using boiling water?

Which moist-heat cooking method completely submerges food in liquid that is at a constant moderate temperature?

Broiling, baking, roasting, and _________________ are four forms of dry-heat cooking methods with little to no fat involved?

Sauteing, deep-frying, pan-frying, and ______________ are four forms of dry-heat cooking methods used with fats and oils?

Three common, but special woods used for flame grilling and smoking are?

Using wood during the cooking process gives food a __________________ flavor?

This method of cooking is closely related to sauteing and uses a specialized pan called a wok?

A combination of wet and dry ingredients used to coat food products prior to pan-frying and deep-frying is called?