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15 cards from this deck
Heat moves particle to particle through direct contact
Heat transfers through moving air or liquid currents
Heat travels directly from source to food without contact
Conduction, convection, radiation
Frying, boiling, stewing
Boiling, steaming, baking, roasting
Grilling
Hot air/liquid rises whilst cooler air/liquid falls
Straight lines from heat source to food
Conduction (from pan base) and convection (water currents)
Moist, dry, frying
Liquid or steam
Cook without adding liquid or fat
Hot fat or oil
Heat travels in straight lines, so food must be turned for even cooking on all sides
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