EXAM 1: Heat Transfer

Question 1

What is heat transfer

Answer 1

How energy is transferred from the source (gas, electric, wood, charcoal) to the food

Question 2

What is radiation

Answer 2

The direct transmission of energy in the form of electromagnetic (non-ionizing) waves

Question 3

What is an example of radiation cooking

Answer 3

Microwaves

Question 4

How do microwaves cook food

Answer 4

Magnetron converts electricity to short non-ionizing waves
915 or 2450 megahertz (2.45 Gigahertz)
Waves cycle on and off
Hot and cold spots

Question 5

Factors that affect how microwaves cook foods

Answer 5

Distribution of water
- water evenly distributed = even cooking
Size and shape of food
Presence of salt
- NaCl ions make microwaves energy less available to food

Question 6

What is the heat transfer method that uses electromagnetism to transfer heat to a neighboring material

Answer 6

Induction

Question 7

What pans work for inductions

Answer 7

Only cast iron or those made with stainless steel that is magnetic

Question 8

What is a benefit of induction

Answer 8

Lessens hot spots

Question 9

What is the heat transfer method that is the transfer of thermal energy from one molecule to another molecule

Answer 9

Conduction

Question 10

Examples of conduction

Answer 10

Heat in the metal of a pan/pot to the liquid in the pan or food in contact with the pan
Heat in the metal of a grill to the food in contact with the grill
Heat in the liquid to the food in contact with the liquid
Heat on the outside of a food moving to the inside of the food

Question 11

What is the heat transfer method that is the heating and movement of current of hot air or liquid (water/oil)

Answer 11

Convection

Question 12

What are examples of convection

Answer 12

Oven, simmering/boiling, steaming, deep frying

Question 13

What is air frying

Answer 13

Air fryers don’t fry food
Use convection to rapidly circulate hot air to cook food at high temperature
Outside becomes crispy - like frying
Convection toaster oven are also “air fryers”

Question 14

What is temperature

Answer 14

Gives a measure of the intensity of the movement of molecules

Question 15

Cooking is the process of…

Answer 15

Transferring energy from a heat source to food
- alters molecular interactions and speeds up chemical reactions and speeds chemical reactions

Question 16

What does cooking do

Answer 16

Foods become more palatable
Preserve food, kills bacteria/pathogens
It is irreversible

Question 17

What does temperature tell us

Answer 17

How hot or cold something is

Question 18

What is the temperature of freezing point (F)

Answer 18

32 degrees F

Question 19

What temperature does the Maillard reaction can occur

Answer 19

140 degrees F

Question 20

What temperature range does egg proteins fully coagulate

Answer 20

160 degrees F to 180 degrees F

Question 21

What temperature is the boiling of water

Answer 21

212 degrees F

Question 22

What temperature range does carmelization occur

Answer 22

230 degrees F

Question 23

What are factors to consider when selecting pots and pans

Answer 23

Affordability
Durability
Material type
Maintenance
Intended purpose

Question 24

What are the two ways that a material of a pot and pan affects how it performs

Answer 24

Ability to distribute heat evenly through the material
- conductivity
Ability to retain heat and transfer it efficiently to food

Question 25

What are the most commonly used pot/pan materials

Answer 25

Stainless steel Aluminum Copper Cast iron Mixed metals Non-stick: Teflon and Greblon

Question 26

What are the characteristics of stainless steel

Answer 26

Conduction: poor Heat retention: short Low maintenance No reaction with acidic foods Uses: heating water, serving dishes and storage

Question 27

What are the characteristics of plain aluminum

Answer 27

Plain aluminum - conduction: excellent - heat retention: short - less durable: dents easily - reacts with strong acids - uses: utensils, heating water

Question 28

What are the characteristics of anodized aluminum

Answer 28

Anodized aluminum - conduction: moderate to excellent - retention: medium - more durable, harder metal, low maintenance - resistant to strong acids - uses: pan searing, sautéing, stir-frying/pan-fry, sauces/glazes

Question 29

What is dry heat preparation

Answer 29

A method of cooking in which heat is transferred by air, radiation, fat or metal

Question 30

What are examples of dry heat methods

Answer 30

Baking, roasting, broiling, grilling, barbecuing and frying *higher temperatures are reached as the moist methods can only get to boiling temperatures

Question 31

What is moist heat preparation

Answer 31

A method of cooking in which heat is transferred by water, any water-based liquid, or steam

Question 32

What are types of moist-heat preparation

Answer 32

Scalding, poaching, simmering, stewing, braising, boiling, steaming

Question 33

What is the heating method that incorporates both dry heat and moist heat

Answer 33

Microwaving Uses radiation that is aimed at the water in the food or beverage

Question 34

What is poaching

Answer 34

Water heated to a temperature of 160 to 180 degrees F, somewhat hotter than scalding The food is either partially or totally immersed Relatively motionless bubbles appear on the bottom of the pan but the water has not yet reached the point of actually bubbling Used for delicate foods

Question 35

What is simmering

Answer 35

Water simmers at just below boiling point, never less than 180 degrees F Gently rising bubbles that barely break the surface Preferred over boiling sometimes because it is more gentle and will usually not damage or overcook the food as easily

Question 36

What is boiling

Answer 36

The water must reach 212 F The difference is the bubbles

Question 37

What is blanching

Answer 37

To dip a food briefly into boiling water