Conduction - transfer of heat from one item to another, Convection - transfer of heat in the air, Radiation - does not require physical contact to cook food, Infrared heat - created by absorbing heat into 1 material, Broiling - rapid cooking method that uses high heat and browns fast, Grilling - simple dry heat method, Roasting - surrounding food with hot air in an oven, Baking - generally oven cooking, Griddling - cooking on a flat hot surface, Sauteing - cooking food in fat, Sear - very intense, Stir frying - like sauteing high heat inside a wok with fat, Pan fry - using a lot of fat, Deep fry - using a tremendous amount of fat, Batter - combines dry and we ingredients, Breading - has the same component as batter, Float - where item rises to the surface, Swimming method - breaded or batter coated food in oil, Basket method - bread and place in basket of frier, Double basket method - bread and place in basket and another basket on top and submerge, Recovery time - time it takes for oil to reheat, Smoking point - when oils and fats begin to smoke, Simmering - submerging food in a liquid that is constant, Poaching - between 160 and 180F, Shallow poaching - combination of steam and liquid bath, paupittes - long thin slices of fish, Cussion - sauce base, Blanching - variation of boiling, Pot roasting - roasting in a pot, Steaming - cooking food by surrounding it in steam,

Chapter 18 Cooking Methods

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