Culinary precision test Study guides, Class notes & Summaries

cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and can create caramelization or browni...

Culinary Precision Test| 100 Quest cooking - ANSWER transfer of energy from a heat source to food. Cooking affects the following aspects of food - ANSWER nutritional value, texture, color, aroma, and flavor Dry Cooking - ANSWER applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These techniques include; bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry. Dry cooking concentrates flavors - ANSWER moisture on the surface evaporates and...