a heating process that does not require physical contact between the heat source and the food being cooked; instead, energy is transferred by waves of heat or light striking the food. Two kinds of radiant heat used in the kitchen are infrared and microwave
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.
