Final answer:
The cooking method in question is stir-frying, which uses high heat and continuous stirring of the food for even cooking. Heat is transferred primarily through conduction with the pan and with help from convection as hot oil and air move around the food.
Step-by-step explanation:
The cooking method described in the question, where food is stirred almost continuously and cooked with high heat using small or thin pieces of meat, is known as stir-frying. This method employs dry heat cooking, where heat is transferred through the air or fat. Unlike pan-frying, in stir-frying, the food is constantly moved, tossed, and turned to ensure even cooking and to prevent it from burning due to the high temperatures involved.
Heat transfer during stir-frying occurs primarily through conduction when the food making physical contact with the hot pan absorbs heat energy. The consistent stirring action keeps redistributing the food so that different parts make contact with the pan's surface. Some additional heat transfer occurs through convection as the hot oil and air move around the ingredients.
Stir-frying is similar to another dry heat cooking method called sauteing, but the primary difference lies in the heat level and the frequent stirring action required in stir-frying. Both methods typically use a small amount of oil, aiding in the heat transfer process and reducing the chances of food sticking to the pan.