2. General Terms Conduction: Method of transferring heat by direct contact. Convection: The movement of molecules through air or liquid. Radiation: Heat is transferred as waves of energy. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two. Dry-heat cooking: Cooking food uncovered w/out added liquid or fat.

3. Moist-Heat Cooking-In Water Boiling: A liquid has reached its highest temperature. Water boils at 212˚ F Nutrients are lost, so serve w/ liquid. Corn, pasta, eggs, etc. Simmering: To cook food in a liquid at temperatures just below boiling. Water simmers between 185 ˚-210 ˚F Nutrients are lost, so serve w/ liquid. Rice, meat, etc.

4. Poaching: Whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering. Helps retain shape and tenderness of delicate foods Fish, fruit, eggs, etc. Steaming: Cooking food over (not in) boiling water. Keep flavor and appearance in tact. Vegetables, meat, etc.

5. Pressure-cooking: Food is placed in a high-pressure atmosphere by trapping steam in an airtight chamber. Foods cook very fast due to high temps. Potatoes, less tender cuts of meat, etc. Braising: Large pieces of food is placed in a small amount of liquid in a pan with a tight-fitting lid. Oven temps. 325˚F Less tender cuts of meat, vegetables, etc.

6. Stewing: Small pieces of food are completely covered with a liquid and simmer slowly in a covered pan. Less tender cuts of meat

7. Moist-Heat Cooking-in Fat Frying/sauteing: Cooking food in a small amount of hot fat in a pan over moderate heat. Sauteing means to “jump” Tender cuts of meat, vegetables, etc. Pan-broiling: Food cooks in an uncovered pan in its own natural fat, with no fat added. Hamburger, steak, etc.

8. Deep-fat frying: Food is cooked by immersing into hot fat. Fat should be at 350˚F Seafood, vegetables, bread, etc. Stir-frying: Small pieces of food are stirred constantly and cooked quickly over high heat in a small amount of oil until just tender. Chicken, vegetables, etc.

9. Dry-Heat Cooking Dry-heat cooking: Cooking food uncovered without added liquid or fat. Roasting/Baking: Cooking foods surrounded by heat in an oven. Meat, cake, potatoes, etc.

10. Broiling: Cooking food under direct heat. Tender meat, vegetables, etc. Grilling: Food is placed on a grate over an open flame, and heat radiates upward. Meat, vegetables, etc.

11. Microwave Cooking Microwaving: Foods cook from energy in the form of electrical waves. Cooks quickly, with little or no added water- preserves nutrients