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

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The method of heat transfer used in poaching and deep-fat frying foods is described by the term convection. In these cooking methods, heat is transferred through the movement of liquid, which can be water, broth, or oil.

In poaching, the food is submerged in a gently simmering liquid. The heat from the liquid transfers to the food through convection currents, ensuring that the temperature is uniform around the food. This allows for gentle cooking and helps preserve moisture and flavor.

Deep-fat frying, on the other hand, involves immersing food in hot oil. The hot oil surrounds the food, and as it circulates, it cooks the food rapidly and evenly via convection. The movement of the oil creates a consistent transfer of heat, leading to a crispy exterior while the inside remains moist.

In contrast, conduction refers to heat transfer through direct contact, which is more applicable in methods like sautéing or grilling. Radiation involves heat transfer through electromagnetic waves, which is typical in methods like broiling or using a microwave. Par cooking refers to partially cooking food before finishing it later, which does not accurately describe the primary cooking method used in poaching or deep-fat frying.

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