Cooking Science Flashcards
1
Q
Conduction
A
Transfer of heat energy through a solid.
Vibration of particles and collide and gains heat energy
2
Q
Convection
A
Transfer of heat through gases or liquids
Circulation of liquid transferring heat
3
Q
Radiation
A
No direct contact between the heat source and the food.
Waves reach the food and heat it up.
Microwaves heat up the fat, sugar and water molecules in the food.
