Heat Transfer Flashcards
Why Cook Food?
Edibility
Food Safety
Digestibility
Nutritive Value
Aesthetic Appeal
A form of energy that results from the
rapid movement of molecules
Heat
It is the average intensity of the
heat resulting from the molecular movement within a substance.
Temperature
The transfer of heat from a source to the
food
Cooking
Types of Heat Transfer
Conduction
Convection
Radiation
Microwave/Infrared
Induction
Transfer of heat through Direct Contact
Conduction
Transfer of heat through air or liquid currents
Convection
Heat is transferred directly to the food due to radiant energy waves
Radiation
Transfer of heat energy through a magnetic current
Induction
Types of Dry Heat Cooking: Air
Broiling, Grilling, Roasting and Baking
Uses radiant heat from an overhead source
with high temperatures
Broiling
Uses heat source located beneath the cooking surface that can burn wood or charcoal to add smoky flavor to the food
Grilling
Processes of surrounding the food with dry, heated air in a closed environment
Roasting and Baking
A dry-heat cooking method that utilizes small amount of fat.
Sauteing and Stir-Frying
A dry heat cooking method in which heat is
conducted from pan to the food, using moderate amount of fat
Pan-Frying
Food submerged in fat is cooked via conduction and convection.
Deep-Frying
Types of Dry Heat Cooking: Fat
Sauteing and Stir-Frying
Pan-Frying
Deep-Frying
Moist Heat Cooking: Water
Poaching
Simmering
Boiling
To cook in a liquid, usually a small amount, that is hot but not actually bubbling
Poaching
To cook in a liquid that is bubbling very gently
Simmering
To cook in a liquid that is bubbling rapidly and is greatly agitated
Boiling
Combination Cooking
Braising
Stewing
Foods are first browned in a small amount of fat at high temperatures
Braising
