CONDUCTION - Transfer of heat by DIRECT CONTACT from a hot surface, CONVECTION - Transfer of heat by the movement of heated particles in a FLUID, INFRA-RED RADIATION - Heat transferred using ELECTROMAGNETIC RADIATION - waves of heat or light strike the food, MICROWAVE RADIATION - Electricity is converted to RADIO WAVES that penetrate the food and cause water molecules to vibrate, BAKING - Food is cooked by DRY, HOT AIR in an OVEN, ROASTING - Food is cooked by DRY, HOT AIR in an OVEN, but is BASTED with HOT FAT to stop it drying out, TOASTING - DRY RADIANT heat is applied to food, May be direct but brief exposure or longer exposure to mild heat, GRILLING - SMALL pieces of food are cooked by RADIANT HEAT above and/or below food, SHALLOW FRYING - SMALL pieces of food are cooked in a SHALLOW amount of very hot OIL, DEEP FRYING - Foods are SUBMERGED into very hot OIL, STIR FRYING - Very small pieces of food are cooked quickly in a MINIMAL amount of hot OIL. Food is moved around continuously during cooking, BOILING - Food is cooked in VIGOROUSLY BOILING WATER, SIMMERING - Food is submerged in BOILING WATER, STOCK, BEER or JUICE that is GENTLY BUBBLING, POACHING - Food is cooked in a SMALL AMOUNT of GENTLY SIMMERING LIQUID, STEWING - Food is submerged in liquid, cooked slowly to develop flavours and tenderise tough cuts of meat, CASSEROLING - Similar to STEWING but done in the OVEN NOT the HOB, BRAISING - Usually done in the OVEN. Vegetables are surrounded by LIQUID with SEARED MEAT cooking in the steam on top of the vegetables, PRESSURE COOKING - Food is cooked in a pan that has a TIGHT-FITTING, WEIGHTED LID so the temperature of teh boiling liquid can be increased under pressure, STEAMING - Food is cooked in the vapour above boiling water, BLANCHING - Food is plunged BRIEFLY into boiling water or steamed, then removed and placed in CHILLED water to stop the cooking process, SOUS VIDE - Food is vacuum-packed and slowly heated in water at a precise temperature,

Heat Transfer and Methods of Cooking

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