Conduction convection radiation evaporation 11 how is

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Conduction, convection, radiation, evaporation 11) How is heat transferred in moist-heat preparation and list the moist-heat cooking methods that are commonly used? Heat is transferred by water, water-based liquid, or steam. Scalding, stewing, boiling, poaching, simmering, braising. 12) How is heat transferred in dry-heat preparation and list the dry-heat cooking methods that are commonly used? Heat is transferred through air, radiation, fat, or metal. Baking, roasting, broiling, grilling, barbecuing, frying. Page 2 of 4
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13) Describe each of the following mixing methods AND list a potential error that can occur for each if the method is performed improperly: (a) Conventional/Creaming Method: Fat & sugar are creamed together by working fat until it is foamy & adding portions of sugar slowly until it is blended. A potential error would be stirring too much or too little. (b) Sponge/Meringue Method: Similar to creaming method, however, sugar is beaten into egg or egg white to form a foam, which is then folded into the batter at the end. A potential error would be adding the sugar in too quickly. (c) Biscuit Method: Dry ingredients are combined, then fat is cut into flour mixture until it resembles coarse cornmeal. Liquid added last. A potential error could be mixing the ingredients too much, making the biscuits tough. (d) Muffin Method: Dry and moist ingredients are mixed separately and then blended together until dry ingredients become moist. A potential error could be overmixing to make the muffins tough. (e) Pastry-Blend Method: Fat is cut into flour to form a mealy mixture. Half of the milk and the sugar, baking powder, and salt are then blended in, and eggs and more milk are added at the end. A potential error could be forgetting to add in the second half of the milk at the end.
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  • Summer '17
  • Tracy Grgich
  • Foodborne illness

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