2.05 Heat Terms
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3 terms
Terms | Definitions |
|---|---|
 Conduction | Foods heated or cooked through direct contact with heat (corn heated in a sauce pan on the stove) |
| Convection | The heat process by which a fan circulates the heat to shorten cooking time (baking and roasting in the oven) |
| Radiation | Food cooked by waves of energy (broiling in oven, grilling, microwave) |
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