Answer:
BAKING
1.Baking is done at a much lower heat
2.Baking is a method of preparing food that uses dry heat
ROASTING
1.roasting and is better for more delicate food that can't handle a high blast of heat for a long period of time
2.roasting implying greater heat and thus faster and more pronounced browning than baking.
2.The only true difference between a sauté and a pan fry is that in a sauté, the food is cut into small pieces and in a pan fry, it is left in larger pieces, like a fillet. The only difference between a shallow fry and a deep fry is the depth of the oil.
3. Boiling water is water that's bubbling at 212ºF. ... Simmering, on the other hand, is slower than that nice bubbling boil. It's still very hot—195 to 211ºF—but the water in this state isn't moving as quickly and isn't producing as much steam from evaporation. Simmering water is great for soups, broths and stews.
4. dry heat cooking methods
1.pan frying
2.grilling
3.deep frying
moist heat cooking methods
1.poaching
2.simmering
3.steaming
Explanation:
ayan lang po ang alam ko
