Technology In The Home Flashcards
0
Q
Conduction
A
Heat if transferred along a solid object
E.g. Hob/pan on a hob
1
Q
Methods of heat transfer in a cooler
A
- Conduction
- Convection
- Radiation
2
Q
Convection
A
Air (or liquid) is heated and rises from the heat source and cool air (or liquid) replaces it
E.g. Oven
3
Q
Radiation
A
Heat rays travel in straight lines and heat the first object they hit
E.g. Grill
4
Q
Microwaves
A
- Microwaves are energy waves which are attached to water and fat molecules in the food
- They enter the food and make the food molecules vibrate, causing friction. This friction produces heat in the food
- Microwaves are reflected by metal which passes through plastic, paper and glass
5
Q
Uses of a microwave oven
A
- Cooking food quickly
- Reheating foods
- Defrosting frozen foods
- Melting chocolate
- Softening jam, jelly, butter etc.
6
Q
Cookware suitable for the microwave
A
- Glass
- Paper
- Plastic
- China dishes
7
Q
Advantages
A
- Quick and convenient
- Healthy (little loss of nutrients)
- Saves washing up
- Food keeps its cover (e.g. Vegetables)
8
Q
Disadvantages
A
- Unsuitable for large quantities of food
- Does not brown foods
- Does not tenderise tough cuts of meat
- Foods may be overcooked or burned easily
9
Q
Oven temperature
A
A thermostat keeps the oven at the temperature set on control dial
10
Q
Guidelines when choosing a microwave/ fridge
A
Consider cost Suitability to family Quality of appliance Wattage of microwave Guarantee
10
Q
When using a microwave
A
Follow manufacturers instructions Cover foods to prevent drying out Pierce foods with a skin Arrange foods in a circle Wipe up spills immediately
10
Q
Cleaning a microwave
A
Wipe up spills immediately
Unplug before cleaning
Use hot water and detergent
Remove turntable and wash separately
