Methods of Cooking

Methods of Cooking
  • Heat may be transferred to the food during cooking by conduction, convection, radiation or by the energy or microwaves – electronic heat transfer.
  • Water or steam and air or fat or combination of these is used as cooking media.
  • Moist heat involves water and steam.
  • Air or fat are used in dry heat.
  • Foods can also be cooked by microwaves.

Last modified: Friday, 22 June 2012, 7:38 AM