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On Food and Cooking Chapter Summary & Analysis - Cooking Methods and Utensil Materials Summary

Harold McGee
This Study Guide consists of approximately 37 pages of chapter summaries, quotes, character analysis, themes, and more - everything you need to sharpen your knowledge of On Food and Cooking.
This section contains 163 words
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Cooking Methods and Utensil Materials Summary and Analysis

Browning reactions are the chemical reactions that occur at high heats, regardless of the cooking method used. These reactions produce new flavors within the food and are named after the color changes that also occur. Heat can be transferred to foods in a number of ways. Direct contact cooking, or conduction, occurs when heat is exchanged to foods through direct contact with a hot surface. Convection is heating through fluids, such as in stew. Radiation heats food through electrical and magnetic fields that radiate to the surface of foods, causing heat. Grilling and broiling are forms of infrared radiation. Baking involves air convection and radiation. Boiling and simmering are examples of water convection; whereas, steaming is the result of vapor condensation and convection. Pan frying and sautéing are examples of conduction; deep frying is an example...

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This section contains 163 words
(approx. 1 page at 300 words per page)
Purchase our On Food and Cooking Study Guide
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On Food and Cooking from BookRags and Gale's For Students Series. ©2005-2006 Thomson Gale, a part of the Thomson Corporation. All rights reserved.
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