3.3.1 Cooking of Food and Heat Transfer

• What are common sources of heat used in cooking?

  Gas, electricity, microwave
• Flame-based heat is used in cooking methods such as gas stovetops and gas ovens
• Induction heat is a form of electrical heat generated through resistance.
• What are the three primary methods of heat transfer?

  Conduction, convection, radiation
• Heat transfer through direct contact and collision of molecules is known as conduction
• Boiling water uses convection to transfer heat.
• Which cooking method uses steam to transfer heat?

  Steaming
• Heat transfer via the movement of heated fluids or gases is called convection
• Microwave cooking uses radiation to heat food from within.
• Match the food component with its effect when heated:

  Proteins ↔️ Solidifies, changes texture

  Carbohydrates ↔️ Caramelization, sweetens

  Fats ↔️ Enhances flavor, tenderizes

  Vitamins ↔️ Reduces nutritional value
• What is the key chemical change that occurs when frying food?

  Browning, fat oxidation
• Uniform cooking and soft interiors are achieved through the heat transfer method of convection
• Convection can lead to uneven cooking and burnt surfaces.

  False
• What are the three main methods of heat transfer in cooking?

  Conduction, convection, radiation
• Conduction in cooking can result in burnt surfaces due to uneven cooking.
• Convection in cooking ensures uniform cooking and soft interiors.
• What type of heat transfer results in crisp exteriors and moist interiors?

  Radiation
• Match the heat source with its description:

  Gas ↔️ Flame-based heat

  Electricity ↔️ Resistance or induction heat

  Microwave ↔️ Electromagnetic radiation
• How does conduction transfer heat?

  Direct contact and collision
• Convection transfers heat through the movement of heated fluids or gases.
• Radiation does not require a medium to transfer heat.
• Order the following cooking methods based on their primary heat transfer method:

  1️⃣ Boiling (Convection)

  2️⃣ Roasting (Convection and Radiation)

  3️⃣ Grilling (Radiation and Conduction)

  4️⃣ Frying (Conduction and Convection)

  5️⃣ Steaming (Convection)
• What is the primary heat transfer method in boiling?

  Convection
• Roasting uses both convection and radiation for heat transfer.
• Grilling relies on radiation from the heat source and conduction from the grill grates.
• How does microwave cooking transfer heat?

  Radiation
• Match the food component with its effect when heated:

  Proteins ↔️ Denaturation and coagulation

  Carbohydrates ↔️ Caramelization and gelatinization

  Fats ↔️ Melting and oxidation

  Vitamins ↔️ Degradation
• What happens to carbohydrates during caramelization?

  Browning and thickening
• Frying uses both conduction and convection to transfer heat.
• Radiation in cooking results in crisp exteriors and moist interiors.