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15: Review
Write your answers using complete sentences when appropriate.
Explain conduction.
Name three dry-heat cooking methods and three moist-heat cooking methods.
Describe the characteristics that occur in the Maillard reaction and caramelization.
Which cooking method are you using when cooking over a direct heat source?
Which cooking method are you using when the heat source is from above?
List the differences between roasting and baking.
Explain the differences between panfrying and sautéing.
Describe what water looks like when boiling in comparison to simmering.
What is sous vide?
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