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i understand that heat transfer is done using three methods which are conduction,convection and radiation

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The first thing i understood about moist heat is that food is usually at a temperature of 100 degree Celsius, the second thing i understand about moist heat is that although moist heat is slow but it is also a healthier method of cooking method the last thing that i understood is that it can soften food to make them easier to digest

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the first thing that i have understood about hot fat fry method is that food is cooked in oil or fat heated usually to a temperature between 180-205 degree Celsius
the second thing that i have understood about hot fat fry method is that it is the quickest method of cooking
the third thing that i have understood about hot fat fry method is that although it will become crispy and tasty, it has absorbed a lot of oil therefore making it unhealthy

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The first thing i understood about dry heat is that food is cooked by applying heat directly to food without using any liquid such as water and oil
the second thing i understood about is that pre heating in baking is required for the food to cook immediately
the last thing i understood is that roasting is done by heat being transferred to the food through radiation and convection currents

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I learnt that food gets cooked when heat is transferred from a heat source to the food. Heat can be transferred to food in various ways such as conduction, convection or radiation

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The first thing I understand is that in moist heat cooking, food is cooked either by boiling water or steam, usually at a temperature of 100 degree celsius. The second thing I understood is that stewing us slow but efficient method of cooking as there is little loss of nutrients or flavour from food. The third thing I understood is that stewing is used to soften tough cuts of neat, hard fruits like pears and apples and pulses like beans and lentils

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The first thing I understood is that in hot-fat cooking l, food is cooked in oil or fat, heated usually to a temperature between 180 to 205 degree celsius. The second time I understood is that stir-frying and sauteing are methods of cooking small pieces of food quickly in a small amount of fat or oil at high heat. The food is moved around the pan or wok constantly. The third thing I understood is that dry-frying is the method of cooking food in its own fat without any added fat or oil. When food is heated, the fat melts and runs out from it, cooking the food in its own fat. Heat is transferred to the food through conduction.

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The first thing I understood is that in dry-heat cooking, food is cooked by applying heat directly to food without using any liquids like water and oil. The second thing I understood is that baking is the method of cooking food in an enclosed space such as an oven, which needs to be pre-heated before use. Pre-heating allows the food which is placed inside the oven to cook immediately. The third thing I understood is that grilling is the method of cooking food using a heated grill or a bed of hot glowing charcoals. Hot charcoal gives the food a smoky flavour

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I understand that heat transfer is from something hot to something cold.

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The three things are steaming food with water, something related to water and how to steam the food

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The three things are that they are grilled, cooking at a high temperature and some parts are cooked

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The three things are they are cooked in different ways, boiling is a healthier method of cooking and grilling has a lot of butter content in it.

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I understand that heat transfer is done in three ways Conduction, Convection and Radiation.

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I understood that cooking with moist heat is when cooking food with water at 100*C, during the moist cooking, convection currents are formed and some vitamins and nutrients sometimes easily be lost in liquid.

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I have understood that during the hot fat fry process, fats were being absorbed into the food, food is cooked at high temperatures(180-205 degrees celcius) and that process creates the transfer of heat like conduction and sometimes convection(deep-frying)

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I learnt that food is applied by heat directly to food without using any liquids, during that process, convection currents are formed during cooking and food should be brushed with oil to prevent loss of juices.

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I learnt that food is applied by heat directly to food without using any liquids, during that process, convection currents are formed during cooking and