When heat is transferred through a fluid or a gas (air,water,or fat) it is referred to as:
A) radiation
B) induction
C) conduction
D) convection
Correct Answer:
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Q1: In the cook-chill method,foods must spend less
Q3: The hot water bath for sous vide
Q4: Sautéing is a dry-heat cooking method that
Q5: Surrounding a large piece of meat with
Q6: Trays of cooked foods in the cook-chill
Q7: When heat is transferred from one item
Q8: The name of the cooking process that
Q9: A moist-heat cooking method using a temperature
Q10: A solid muscle prepared using the cook-chill
Q11: The temperature range for poaching is:
A)63-72ºC (145-160°F)
B)71-82ºC
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