COOK – to prepare (food) for eating by the action of heat (or cold) which causes changes in the food.

COAGULATION -the process by which proteins become firm, usually when heated.

CONNECTIVE TISSUES – special proteins that are present in meats. Meats with a great deal of connective tissue are tough, but some tissues are dissolved when cooked slowly with moisture.

CARAMELIZATION – the browning of sugars caused by heat.

GELATINIZATION – the process by which starch granules absorb water and swell in size.

FIBER – a group of indigestible carbohydrates in grains, fruits, and vegetables.

SMOKE POINT – when fats are heated, , they begin to break down. When hot enough, they deteriorate rapidly and begin to smoke. The temperature at which this happens is called the smoke point, and it varies for different fats.

CONDUCTION – the transfer of heat from one item to something touching it or a cooler part of the first item.

CONVECTION – the transfer of heat by the movement of a liquid or gas.

RADIATION – the transfer of energy by waves, such as infrared or light waves.