Question

chapter 15 heat transfer and cooking methods exam accommodation
matching
match the following terms and identifying phrases:
a. baster pan
b. broiling
c. caramelization
d. coagulate
e. conduction
f. convection
g. denaturation
h. fond
i. grilling
j. induction
k. maillard reaction
l. mechanical convection
m. microwave radiation
n. radiation
____ 1. transfer of heat through electromagnetic energy by way of infrared waves and microwaves.
____ 2. performed in an oven using a direct heat source located above the food.
____ 3. takes place when heated particles in a gas or liquid flow from a heated area to a cooler area, taking heat with them.
____ 4. uses fans to create the flow that moves heated particles.
____ 5. bits of food that are stuck to the bottom of the pan after cooking is complete.
____ 6. transfer of energy through short, high - frequency waves.
____ 7. change in a protein’s structure when heat, an alkali, or an acid is applied.
____ 8. cooking performed with a heat source located below the food.
____ 9. movement of heat from one substance to another by direct contact.
____ 10. steel slotted pan with stick - resistant finish.
____ 11. occurs when protein molecules form new bonds.
____ 12. occurs when heat is applied to foods containing both amino acids and sugars.
____ 13. browning that occurs when heat is applied to sugar.
exam accommodations
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__officer __

Explanation:

Question 1

The description is about heat transfer via electromagnetic energy (infrared, microwaves), which matches "radiation" (option N).

Cooking in an oven with direct heat above food is "broiling" (option A).

The process of cooking in an oven with direct heat above food is "broiling" (option B).

Answer:

N. radiation

Question 2