will you give me some info here?

I'm taking a basic foods class, please be sympathetic, and i need some help on my first assignment.1. What are the effects of cooking food in oil or melted fat?2. what is smoking point? why shouldn't foods be cooked above the smoking point?3. compare frying and sauteing.4. why is pan-broiling hamburgers considered to be cooking with fat even though no oil is added to the pan?5. compare deep-fat frying and stir-frying.6. What is dry-heat cooking? give examples of this method.7. what are tips to follow when broiling foods?8. what are some health risks of eating grilled foods? what precautions can be taken?9. how does a microwave oven cook food?10. what problem can occur when baking a potato in a microwave oven? How can this be avoided?11. why should you only use microwave safe cookware in a microwave?12. how should you arrange food in a microwave oven?13. whats the difference between microwave time, and standing time?14. what can you do to take care of a microwave? why is this necessary?thanks a lot if you answer!(Answers don't have to be in complete sentences.)

If you're taking a basic cooking class, aren't these topics covered in your class? If you don't do your own homework, you will not learn how to cook. I did it by trial and error, you can too.

Sounds like you want someone to do your homework for you. I think you should try finding the answers on your own, you can do this quite easily using your computer and the internet. Good Luck.

I am not in such class, but here it goes1. The food cooks fast, crispy, but unhealthy.2. Varies from oil to oil. It is the temperature when the oil begins to smoke and oil begins to disintegrate. 3. Frying uses a lot of oil in a deep pot. Sauteing uses a skillet and less oil over high heat.4? Because when the meat cooks, it gives off fat and grease, which helps cook the rest of the burger.5. Deep-fat involves a lot of oil and the food is completely submerged. Stir-fry uses less oil. Think of woks.6. Means no liquid, like oil or water. Baking would be an example.7. Um...I guess only use pans that are safe for the broiler and watch it to avoid burning or fire.8. I heard the black char has some carcinogens, to prevent it, use lower temperatures or don't grill at all. (As a side note, I would still grill using high heat, it's good)9. The microwave penetrates the food and heats up the moisture inside to the food, which then cooks the food. 10. It can explode. Poke holes in it so the steam can escape.11. Because some materials, like metal, can spark and damage the microwave.12. I guess right in the middle, so it can absorb the waves the best, but im not sure.13. Mike time is the time actually cooking it, and standing time is the time after when the food rests.14. Clean it often. Wipe it down. This may not sound scientific, but a microwave filled with food debris seems unsanitary and just unclean.

You really need to do your homework. A lot of this stuff is common sense and if you can't answer on your own you need to take pre-beginners intro to food.

1. Not as healthy as steaming or boiling.2. The point where heat breaks down oils. Varies between oil. doesn't cook as effectively.3. Sauteing uses less oil, 4. The fat comes from the meat itself.5. stir frying is the asian equivalent to sauteing.6. Dry heat is cooking anything in fat. Moist is anything in water.7. its fast. The potential to burn food is greater.8. Carcinogens. Can cause cancer. Not really any precautions.9. Heats the water in foods.10. Blow up. poke holes in it.11. metal sparks, glass can shatter12. flat and thin. Thicker foods will cook slower.13. Standing time is allowing the food to cool slightly.14. Keep it clean, and don't run it with nothing in it.