Salt, Fat, Acid, Heat: Heat

Question 1

What is Heat?

Answer 1

Transformation of food by energy

Question 2

How can you estimate the heat of a food?

Answer 2

Use Senses
- sight
- smell
- touch
- taste
- hear

Question 3

What is the ultimate goal when cooking food?

Answer 3

To have the outside and inside of a food finish cooking @ same time

Question 4

What kind of reaction is caused when heat and water react?

Answer 4

Chemical Reaction

Question 5

When does a chemical reaction occur?

Answer 5

When heat and water react

Question 6

General Heat Transfer

Answer 6

process where energy is transferred from a high temp substance to a low temp substance

Question 7

Name of process where energy is transferred from a high temp substance to a low temp substance

Answer 7

General Heat Transfer

Question 8

How does the temperature rise?

Answer 8

When atoms move more quickly –> creates more energy

Question 9

What occurs when atoms move more quickly?

Answer 9

Temperature rises

Question 10

What are three different kinds of general heat transfer?

Answer 10

Conduction, Convection, Radiation

Question 11

What is Conduction?

Answer 11

direct exchange of heat btwn 2 things
- ex. cooking on a burner (burner & pan) or stove

Question 12

The direct exchange of heat between 2 things

Answer 12

Conduction

Question 13

What are the two types of convection cooking?

Answer 13

Natural Convection and Mechanical Convection

Question 14

What is Convection Cooking?

Answer 14

air molecules travel from warmer to cooler places (combo of circulation and conduction)

Question 15

process by which air molecules travel from warmer to cooler places

Answer 15

convection cooking

Question 16

Natural Convection

Answer 16

occurs when molecules in a pot rise and become warmer @ top while heavier and cooler molecules sink to bottom
- ex. boiling

Question 17

Process where warmer molecules rise and cooler molecules sink in a pot

Answer 17

Natural Convection

Question 18

Mechanical Convection

Answer 18

Heat is moved by external forces (helps cut cooking times)
- ex. stirring

Question 19

When heat is moved by external forces to help create a uniform product and reduce cooking time

Answer 19

Mechanical Convection

Question 20

Radiation

Answer 20

Process by which heat and light waves hit and circulate food

Question 21

What process does not involve heat directly touching food?

Answer 21

Radiation

Question 22

What are the two types of radiation cooking?

Answer 22

Infrared & microwave

Question 23

Infrared & Microwave are two types of _____ cooking.

Answer 23

Radiation

Question 24

Infrared Radiation Cooking

Answer 24

emission of electromagnetic waves that are absorbed at surface of item in oven

Question 25

Emission of electromagnetic waves absorbed @ surface of item in an oven

Answer 25

Infrared Radiation Cooking

Question 26

Microwave Cooking

Answer 26

stirs water molecules in food, produces friction, and heat transfer

Question 27

Stirring of water molecules in a food to create friction and heat transfer

Answer 27

Microwave Radiation Cooking

Question 28

4 Gentle Cooking Methods

Answer 28

Poaching, Simmering, Smoking, Stewing

Question 29

Poaching, Simmering, Smoking, Stewing

Answer 29

Gentle Cooking Methods

Question 30

4 Intense Cooking Methods

Answer 30

Toasting, Grilling, Boiling, Sautéing

Question 31

Toasting, Grilling, Boiling, Sautéing

Answer 31

Intense Cooking Methods

Question 32

What feelings do warm foods trigger in brain?

Answer 32

comfort/contenment

Question 33

Food aroma molecules are ____

Answer 33

Volatile

Question 34

Volatile

Answer 34

improves experience of eating specific food

Question 35

What kinds of foods taste more intense @ room temp or warmed?

Answer 35

Umami, Bitter, & Sweet foods

Question 36

umami bitter and sweet foods taste better ______

Answer 36

at room temp or warmed

Question 37

Foods at this temperature are difficult to taste

Answer 37

95 degrees or over

Question 38

Foods are 95 degrees or over are...

Answer 38

more difficult to taste

Question 39

Smoking cooking technique

Answer 39

- most of flavor in aroma - food absorbs smell of burning wood - result of burning wood - aroma is made up of water, gasses, vapor, and small pieces of combustion

Question 40

Temperature

Answer 40

Measure of Heat

Question 41

Why is it important to bring ingredient to room temperature first

Answer 41

- shortens cooking time - helps evenly cook foods

Question 42

Carry-Over cooking

Answer 42

when leftover heat is trapped inside of food - occurs after ingredient or food is taken off or out of heat