CONVECTION Flashcards
UNIT 7 - METHODS OF COOKERY
1
Q
What is definition of convection ?
A
Method of heat transfer where a moving source of heat (such as hot air inside an oven or the movement of steam or boiling water) circulates air around the food causing it to cook. (Moving source of heat)
Heat is passed to the food via another medium e.g hot air in an oven or hot water in a saucepan
The entrapment of heat therefore cooking it
2
Q
What are specific examples of methods which use convection ?
A
- Boiling, poaching, steaming, deep-frying and roasting
- Baking in an oven the hot air in the oven cooks the food
- Boiling pasta the hot liquid cooks the food
- Roasting chicken in an oven
- Steaming dumplings
- Deep frying fish and chips
3
Q
What equipment is used for convection ?
A
Ovens, saucepans, steaming baskets, poaching kettles, deep fryers and stockpots
