Cooking food

Question 1

why is food cooked

Answer 1

• make safe to eat
• develop flavors
• improve texture
• improve appearance
• improve shelf life
• give people a variety of foods

Question 2

conduction

Answer 2

the transfer of heat energy through the vibration of particles
the particles closest to the heat will cook faster
you must stir

l direction of heat flow
l

Question 3

convection

Answer 3

the transfer of heat energy through the movement of molecules in gases and liquids
in ovens the air rides and falls

 l  --<--  l
 l           ^     Convection current
 l  -->--  l

Question 4

radiation

Answer 4

the transfer of heat energy through waves of radiation
no direct contact between heat source and food (opposite of convection and conduction)
the waves are absorbed and heat up the food

l (in a BBQ)
l direction of radiation
l