Which of the following terms describes heat spread from the movement of air, steam, or liquid? The term sauté means to?
Understand the Problem
The question is asking for the definitions of terms related to cooking and heat transfer. Specifically, it seeks to identify which term describes heat movement due to the flow of air or liquids, and also what the culinary term 'sauté' means.
Answer
Convection; cook in a small amount of fat in a hot pan.
The final answer is: b. Convection, d. cook in a small amount of fat in a hot pan.
Answer for screen readers
The final answer is: b. Convection, d. cook in a small amount of fat in a hot pan.
More Information
Convection is the transfer of heat by the movement of fluids or gases. Sautéing is a cooking method using a small amount of fat in a hot pan.
Tips
A common mistake is confusing conduction with convection. Conduction involves direct contact, while convection involves fluid movement.
Sources
- Culinary Science - theculinarypro.com
- Cooking Terms & Dictionary | Land O'Lakes - landolakes.com
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