Food Preparation Basics

Question 1

what are the forms of heat transfer?

Answer 1

condition, convection, radiation

Question 2

conduction:

Answer 2

transfer of heat by direct contact

Question 3

convection:

Answer 3

transfer of heat through a fluid (liquid or gas)

Question 4

radiation:

Answer 4

transfer of energy by waves of heat or light

Question 5

what are the two types of radiation?

Answer 5

infrared and microwave

Question 6

effects of heat on food (5)

Answer 6

coagulation of proteins, gelatinization of starches, caramelization of sugars, the Maillard reaction, and water evaporating

Question 7

describe protein coagulation:

Answer 7

when PRO is heated or agitated in the presence of acids the structure changes from liquid to thicker liquid or solid

Question 8

describe starch gelatinization:

Answer 8

occurs when starch is heated in the presence of water, granules become disorderly and swell the. they take in water, the water trapped inside causes liquids to thicken, if too much heat is applied the granules degrade and the liquids thin

Question 9

dry heat cooking methods:

Answer 9

broiling, grilling, roasting, baking, sautéing, pan frying, and deep fat frying

Question 10

moist cooking methods:

Answer 10

poaching, sous-vide, simmering, boiling, steaming