Heat transfer methods (conduction, convection, radiation) Flashcards
What are the three main methods of heat transfer in cooking?
Conduction, convection, and radiation.
What is conduction?
The transfer of heat through direct contact between materials.
What type of cooking methods use conduction?
Frying, grilling, baking, and boiling.
How does conduction work in a frying pan?
Heat from the hob transfers through the pan to the food.
What materials are good conductors of heat?
Metals like copper, aluminum, and stainless steel.
What materials are poor conductors (insulators) of heat?
Wood, plastic, and silicone.
What is convection?
The transfer of heat through liquids or gases by the movement of hot and cold particles.
What cooking methods use convection?
Boiling, baking, roasting, and deep-frying.
How does convection work in boiling?
Hot water rises, cool water sinks, creating a circular motion.
How does convection work in an oven?
Hot air rises and circulates, cooking the food evenly.
Why do fan-assisted ovens cook food faster?
The fan distributes heat evenly using convection currents.
What is radiation?
The transfer of heat through infrared rays without direct contact.
What cooking methods use radiation?
Grilling, toasting, barbecuing, and microwaving.
How does radiation work in grilling?
Infrared heat from the grill directly heats the surface of the food.
How does a microwave use radiation?
Microwaves penetrate food, making water molecules vibrate, generating heat.
Why does food brown under a grill but not in a microwave?
Grilling uses infrared radiation, which directly heats and crisps food.
Which heat transfer method works best for cooking large joints of meat?
Convection – roasting in an oven ensures even cooking.
Why does metal feel hotter than wood when heated?
Metal is a good conductor, while wood is an insulator.
What is an example of all three heat transfer methods working together?
Baking in an oven:
• Conduction – heat transfers from the baking tray to the food.
• Convection – hot air circulates around the food.
• Radiation – heat from oven walls warms the food.
Why should you stir food when cooking in a pan?
To evenly distribute heat and prevent burning (helps convection).
