What term describes the method of heat transfer when poaching and deep-fat frying foods?

The correct answer is convection. Convection is the method of heat transfer that occurs when hot liquid or air circulates around food, cooking it evenly. In the case of poaching, the food is submerged in hot liquid, which heats it through the movement of the liquid that is heated by the heat source. Similarly, in deep-fat frying, the oil transfers heat to the food as it surrounds it, causing convection currents to form that distribute heat evenly around the food, allowing it to cook thoroughly.

Conduction involves direct heat transfer from one object to another, such as when a pan directly contacts a stovetop. This method is not the primary heat transfer mechanism in poaching or deep-fat frying. Radiation refers to heat transfer through electromagnetic waves, such as grilling or broiling, where heat can come from above or below without direct contact. Par cooking, on the other hand, refers to partially cooking food before its final preparation or cooking method and does not specifically describe a method of heat transfer. Thus, convection is the most appropriate term to describe the heat transfer method used in poaching and deep-fat frying.