Heat transfer and commercial cookery methods

What this note covers

1. Explain conduction, convection and radiation
2. Use moist-heat methods for the intended result
3. Control dry-heat methods and browning
4. Use combination methods for suitable ingredients
5. Treat microwave and sous-vide processes carefully
6. Select and assess a method using the full brief
7. Worked case: choosing a method for a crisp-topped vegetable bake

7 sections · 10 key terms & formulas · 6 common mistakes