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- 1What is conduction?Conduction is the process of heat being transferred between objects through direct contact, and it's the most common type of heat transfer.
- 2During cooking, heat is transferred from the source of heat to the food through conductiongrilling steak on a grilling pan sitting on a stove
- 3Example of Conduction1.Burning your hand on a hot piece of metal
2.Grilling steak, chicken breasts, or pork chops
3.Using ice water to blanch vegetables after steaming to keep them from losing their colour - 4What is convention ?Convection combines conduction heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones. As the molecules closest to the heat source become warm, they rise and are replaced by cooler molecules.
- 5During cooking, heat is transferred from the source of heat to the food through convectionrunning cold water over frozen food to speed up thawing process
- 6Natural ConvectionNatural convection occurs when molecules at the bottom of a cooking vessel rise and warm while cooler and heavier molecules sink
- 7Mechanical ConvectionMechanical convection occurs when outside forces circulate heat, which shortens cooking times and cooks food more evenly.
- 8Example of Convection cooking1.Water coming to a boil and circulating in the pot
2.Running cold water over frozen food, which transfers heat into the food to thaw it more quickly
3.Room temperature air moving around frozen food to thaw it - 9What is radiation cooking?In cooking, radiation is the process where heat and light waves strike and penetrate your food. As such, there is no direct contact between the heat source and the cooking food.
- 10During cooking, heat is transferred from the source of heat to the food through radiationroasting marshmallow over fire
- 11Infrared RadiationInfrared radiation utilise an electric or ceramic heating element that gives off electromagnetic energy waves. These waves travel in any direction at the speed of light to quickly heat food, and are mainly absorbed at the surface of whatever you're preparing.
- 12Microwave RadiationMicrowave radiation utilizes short, high-frequency waves that penetrate food, which agitates its water molecules to create friction and transfer heat. If you're heating a solid substance, this heat energy is transferred throughout the food through conduction, while liquids do so through convection.
- 13Examples of Radiation Cooking1.Warming your hands over a fire
2.Lying in the sun to get warm
3.Heating up dinner in the microwave
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- Fichas sobre Sin título, creado por Praise Leong el 22/04/2020.
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- Praise Leong
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