The method of cookery used when food is subjected to the transfer of radiated heat from above, below or both. The heat source can be gas, electric or charcoal.

(select)PoachingStewingBoiling and simmeringBlanchingSteamingBraisingShallow fryingGrillingDeep fryingMicrowavingRoastingBaking

I. What effect does this cooking method have on the following major food types?

a. Dairy Products

b. Dry Goods

c. Fruit

d. Meat

e. Poultry

f. Seafood

g. Vegetables