Methods of Cooking：練習題

• a.

  Radiation

• b.

  Evaporation

• c.

  Conduction

• d.

  Convection

• a.

  Using intense infrared heat to brown the surface of the food quickly.

• b.

  Cooking food in a small amount of oil while tossing it quickly in a wok.

• c.

  Cooking foods that already contain sufficient fat in a pan without adding extra oil.

• d.

  Submerging food completely in hot oil to create a crispy outer layer.

• a.

  Deep-frying hydrates starches on the surface to cause gelatinisation without water loss, whereas boiling causes dextrinisation.

• b.

  Deep-frying cooks solely by heat convection that keeps the outer surface moist, while boiling transfers heat by radiation that dries the food surface.

• c.

  Deep-frying relies purely on electromagnetic radiation to cook internally, whereas boiling uses only conduction through liquid.

• d.

  Deep-frying transfers heat rapidly via hot oil (convection/conduction) at high temperatures above \(100^\circ\text{C}\), driving off surface moisture to trigger Maillard browning and crisping, whereas boiling cannot exceed \(100^\circ\text{C}\) and prevents browning.

• a.

  The transfer of heat from one molecule to another through direct contact.

• b.

  The transfer of heat through infrared waves directly onto the surface of food.

• c.

  The transfer of heat through the movement of heated liquid or air currents.

• d.

  The transfer of heat by the vibration of water molecules caused by electromagnetic waves.

• a.By convection currents within a liquid medium.
• b.By direct conduction through a metal pan.
• c.By the vibration of water molecules inside the food.
• d.By radiation from a heat source located above or below the food.

先自己寫一次答案，再對照解題步驟。

先自己寫一次答案，再對照解題步驟。