GCSE food, chapter 3 cooking of food and heat transfer

• Why is grilling healthy?

  Grilled meats have reduced fat content because fat drips off as the food cooks.
• How is heat transferred to food when it is grilled?

  Infrared heat rays heat the surface of the food and are absorbed
• Why must pieces of meat for grilling be no more than 3.5 cm thick?

  because it may be undercooked inside
• Name two types of frying?

  deep frying, stirfrying
• why are some foods coated in egg and breadcrumbs or batter before they are fried?

  to enhance their texture, taste, and appearance