chap 3

• why is food cooked

  • to destroy food poisoning bacteria
  • to destroy toxins
  • to develop flavours in food
  • to improve texture and appearance
  • to tenderise meat
  • to improve shelf-life
  • to give people a variety of ways to eat one product
• what are the 3 ways of heat being transferred to food

  food can be cooked using

  • convection
  • conduction
  • radiation
• what is conduction cooking 


  • the atoms in the metal are tightly packed together
  • as the energy us transferred from the cooker into the pan it makes the metal atoms start to vibrate
  • as they vibrate they knock agains adjoining atoms and pass on the heat energy
• what is convection cooking 


  the heat passes through the pan by conduction then is transferred to the molecules in the pan. the molecules get hotter then get lighter then they reach the top and get denser so heavier and then sink to the bottom this repeats and causes a convection current
• what is radiation 


  infrared rays travel through the air and when they come into contact with a solid object they are absorbed into the surface of the object and heat it up.
• what are the ways of using moisture to transfer heat 


  • boiling
  • braising
  • poaching
  • simmering
  • steaming
  • stewing
• what are the ways of using oil to transfer heat 


  • sautéing
  • shallow frying
  • stir frying
  • roasting
  • deep fat frying
• what are the ways of using dry heat to transfer energy

  • baking
  • grilling
  • toasting
  • dry frying
• what are the other methods of cooking

  induction cooking

  microwaving