Chapter 14: Heat transfer and methods of cooking

Question 1

How are food cooked during conduction?

Answer 1

1. heat travels from the heat source (burning flame) to the food by direct contact.
2. Heat causes the molecules in the cooking utensils to vibrate and collied with each other, producing heat
3. The heat produced by the molecules is TRANSFERRED to the food, which is in direct contact with the cooking utensil.
4. Food is cooked as heat is CONTINOUSLY transferred from the heat source to the base of the frying pan.

Question 2

how are food cooked in convection?

Answer 2

-In convection, heat is transferred through the MOVEMENT OF A LIQUID OR GAS and food is cooked by placing it in liquid

1. As the liquid heats up, the hotter portion of the liquid rises and the cooler portion of the air sinks to the bottom
2. forming a type of circular movement known as CONVECTION CURRENT
3. As a result, this hot air/liquid surrounds the food so that it cooks evenly and more quickly

Question 3

How are food cooked in radiation?

Answer 3

In radiation,

1. heat enery travels from one point to another in the form of energy waves called infrared rays
2. When infrared rays fall on food, the heat is absorbed and the food is cooked

Question 4

What are the 3 dry-heat cooking methods?

Roasted BurGer

Answer 4

Roasting
Baking
Grilling

Question 5

Describe baking

• what type of cooking condition
• What type of heat tranfers
• con and pro

Answer 5

-type of cooking food in an enclosed space such as oven
-needs to be pre-heated before use
- Pre-heating allows food placed inside over to cook
immediately
-uses both radiaation and convection currents of air to cook the food
Slow method of cooking but is useful for cooking a large quantities of food

Question 6

Describe grilling

• cooking condition
• Benefit of hot charcoal
• types of heat transfer
• precautions
• Pro and cons

Answer 6

• using a heated grill or a bed of glowing charcoals
• hot charcoal gives the food a smoky flavour
• uses both radiation and convection currents of air to cook food

Precautions

1. food to be grilled should be brushes with oil to prevent charring
2. Food such as meat MUST BE TURNED frequently to prevent loss of juices and to ensure it is cooked evenly
3. Temperature should be well-controlled, to avoid burning the surface of the food qhile leaving the inside uncooked

• quick method of cooking

Question 7

Describe roasting.

• what type of cooking condition
• What type of heat tranfers
• con and pro

Answer 7

• cooking food in a rotating spit or on a baking tray
• radiation and convection currents
• can be done either in oven or over an open fire
• slow method which requires basting. Without basting, food will turn dry and hard
• pro: slow roasting helps to soften meat

Question 8

What are the 5 moist-heat cooking?

BBSSS

Answer 8

Boiling
Braising
Simmering
Stewing
Steaming

Question 9

What are the 4 methods of hot-fat cooking.

DDSS

Answer 9

DEEP-FRYING
DRY FRYING
SHALLOW FRYING
STIR-FRYING OR SAUTEING