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| ingredients listed in order of use, then method of combining |
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| narrative describing method is interspersed with listing of ingredients |
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| column format ingredients quality procedure |
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| : the amounts of ingredients and the method are combined in narrative. This recipe style is best for very short recipes with few ingredients and brief instructions. |
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| Hard- when containers and packages are actually designed for the metric system with the US customary units provided after the metric measurement as a conversion quantity. |
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| Soft- when the container is sized and labeled in US customary units followed by metric |
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Definition
length - meter
mass - gram
volume – liter
units of 10 |
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| conversion formula for temperature |
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Definition
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| 1 calorie to increase temp 1g water 1 degree C |
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Definition
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| latent heat of solidification |
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Definition
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| latent heat of vaporization |
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Definition
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| latent heat of condensation |
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Definition
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Term
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Definition
• Direct transfer of heat between 2 molecules
• Burner to pan to oil to surface of food to interior of food |
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Term
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Definition
• Transfer of heat through air or liquid current
• Hotter gas or liquid less dense, rises
• Cooler moves toward the bottom, creating circular currents
• Heat evenly distributed
• Examples boiling, deep frying baking
• Convection oven: Fan increases efficiency by 25%, 25 degrees less, even cook |
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Term
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Definition
• Heat transferred by rapid waves of energy vibrating at high frequency
• Direct wave to food, no transfer to air
• Example toaster, broiler, fire coals, sunlight, (microwave)
• Infrared: different wavelength (heat lamps)
• Microwaves longer wavelengths (chapter 7) |
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Term
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Definition
• Magnetic current created by induction coild creating friction
• Heats up ferrous metal pans
• Cooktop remains cool
• Heat from pan to food by conduction
• Rapid easy to clean |
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