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Anatomy & Physiology > Salt, Fat, Acid, Heat: Heat > Flashcards

Salt, Fat, Acid, Heat: Heat Flashcards

1
Q

What is Heat?

A

Transformation of food by energy

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2
Q

How can you estimate the heat of a food?

A

Use Senses
- sight
- smell
- touch
- taste
- hear

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3
Q

What is the ultimate goal when cooking food?

A

To have the outside and inside of a food finish cooking @ same time

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4
Q

What kind of reaction is caused when heat and water react?

A

Chemical Reaction

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5
Q

When does a chemical reaction occur?

A

When heat and water react

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6
Q

General Heat Transfer

A

process where energy is transferred from a high temp substance to a low temp substance

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7
Q

Name of process where energy is transferred from a high temp substance to a low temp substance

A

General Heat Transfer

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8
Q

How does the temperature rise?

A

When atoms move more quickly –> creates more energy

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9
Q

What occurs when atoms move more quickly?

A

Temperature rises

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10
Q

What are three different kinds of general heat transfer?

A

Conduction, Convection, Radiation

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11
Q

What is Conduction?

A

direct exchange of heat btwn 2 things
- ex. cooking on a burner (burner & pan) or stove

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12
Q

The direct exchange of heat between 2 things

A

Conduction

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13
Q

What are the two types of convection cooking?

A

Natural Convection and Mechanical Convection

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14
Q

What is Convection Cooking?

A

air molecules travel from warmer to cooler places (combo of circulation and conduction)

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15
Q

process by which air molecules travel from warmer to cooler places

A

convection cooking

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16
Q

Natural Convection

A

occurs when molecules in a pot rise and become warmer @ top while heavier and cooler molecules sink to bottom
- ex. boiling

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17
Q

Process where warmer molecules rise and cooler molecules sink in a pot

A

Natural Convection

18
Q

Mechanical Convection

A

Heat is moved by external forces (helps cut cooking times)
- ex. stirring

19
Q

When heat is moved by external forces to help create a uniform product and reduce cooking time

A

Mechanical Convection

20
Q

Radiation

A

Process by which heat and light waves hit and circulate food

21
Q

What process does not involve heat directly touching food?

A

Radiation

22
Q

What are the two types of radiation cooking?

A

Infrared & microwave

23
Q

Infrared & Microwave are two types of _____ cooking.

A

Radiation

24
Q

Infrared Radiation Cooking

A

emission of electromagnetic waves that are absorbed at surface of item in oven

25
Q

Emission of electromagnetic waves absorbed @ surface of item in an oven

A

Infrared Radiation Cooking

26
Q

Microwave Cooking

A

stirs water molecules in food, produces friction, and heat transfer

27
Q

Stirring of water molecules in a food to create friction and heat transfer

A

Microwave Radiation Cooking

28
Q

4 Gentle Cooking Methods

A

Poaching, Simmering, Smoking, Stewing

29
Q

Poaching, Simmering, Smoking, Stewing

A

Gentle Cooking Methods

30
Q

4 Intense Cooking Methods

A

Toasting, Grilling, Boiling, Sautéing

31
Q

Toasting, Grilling, Boiling, Sautéing

A

Intense Cooking Methods

32
Q

What feelings do warm foods trigger in brain?

A

comfort/contenment

33
Q

Food aroma molecules are ____

A

Volatile

34
Q

Volatile

A

improves experience of eating specific food

35
Q

What kinds of foods taste more intense @ room temp or warmed?

A

Umami, Bitter, & Sweet foods

36
Q

umami bitter and sweet foods taste better ______

A

at room temp or warmed

37
Q

Foods at this temperature are difficult to taste

A

95 degrees or over

38
Q

Foods are 95 degrees or over are…

A

more difficult to taste

39
Q

Smoking cooking technique

A
  • most of flavor in aroma
  • food absorbs smell of burning wood
  • result of burning wood
  • aroma is made up of water, gasses, vapor, and small pieces of combustion
40
Q

Temperature

A

Measure of Heat

41
Q

Why is it important to bring ingredient to room temperature first

A
  • shortens cooking time
  • helps evenly cook foods
42
Q

Carry-Over cooking

A

when leftover heat is trapped inside of food
- occurs after ingredient or food is taken off or out of heat

Anatomy & Physiology (10 decks)

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