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The transfer of heat from the outside to the inside of a piece of roasting meat is an example of convection.
Chef Marie stirs her sauce while it is cooking so that it does not burn on the bottom of the saucepan. This is an example of __________ convection.
Which of the following is the correct descending order (from highest temperature to lowest) of the three methods to cook food in water or a seasoned and flavored liquid?
boil → simmer → poach
If a very delicate food is cooked in water or a seasoned and flavored liquid, it should be ___________ so that it does not fall apart.
Which pair of words makes the following sentence true when inserted in the blanks? Caramelization occurs when __________ browns, and gelatinization occurs when __________ absorbs water and swells.
Adding an acid to meat during the cooking process __________.
helps to dissolve some of its connective tissue
In order to assemble a sachet, you must have __________.
3. herbs and spices
When food is sautéed, it is important ___________.
1. to sear the food quickly
2. not to overcrowd the pan
3. to preheat the pan before sautéing
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