Topic 1 : Heat

Question 1

Who said “The act of cooking is boring when it is solely technique without technology, science, or art.”

Answer 1

Hervé This, a French Chemist

Question 2

According to Hervé This What is the purpose of Molecular Gastronomy

Answer 2

“To explain how physics and chemistry can change cooking.” “Molecular gastronomy is a new science.”

Question 3

What is “The knowledge of whatever concerns man’s nourishment.”

Answer 3

Gastronomy

Question 4

What are some methods of Cooking

Answer 4

Grilling, Barbecuing, Roasting, Steaming, Pan Fry, Boiling

Question 5

Conduction

Answer 5

The heat flows through the object itself
or objects in contact with one another.

Question 6

Convection

Answer 6

The heat flows through the motion of a
fluid (e.g. air and water).
from liquid&raquo_space; to air&raquo_space; to food

Question 7

Radiation

Answer 7

Hot objects emit thermal radiation
(mostly infrared radiation ― a kind of
light that we cannot see by our eyes,
but we can feel it as heat).

Question 8

Also known as browning. Describes the process and is the reaction between reducing sugars and proteins by the impact of heat.

Answer 8

Maillard Reaction

Question 9

Rank the material based on thermal conductivity from most to least
Aluminium, Cast Iron, Stainless Steel, Copper, Carbon Steel

Answer 9

Copper ≈ Aluminium&raquo_space; Cast Iron ≈ Carbon Steel > Stainless Steel

Question 10

The rate of heat transfer through and spread out in a material

Answer 10

Thermal Diffusivity

Question 11

What type of pan has 2-3% carbon?

Answer 11

Cast Iron

Question 12

What type of pan has around 2% or less carbon

Answer 12

Carbon Steel

Question 13

What type of pan has LESS THAN 1% of carbon and also contains 10% of Chromium

Answer 13

Stainless Steel

Question 14

What is the purpose of Chromium in stainless steel?

Answer 14

prevents rusting

Question 15

What is heat?

Answer 15

the transfer of thermal energy from one object to another object.

Question 16

The purpose of Gentle Cooking?

Answer 16

Prevents overcooking of the surface, if the water evaporates on the surface before the interior is cooked it may result in the food becoming dry

Question 17

Carryover Cooking?

Answer 17

continuous cooking as heat transfers throughout the food via conduction from heat to cooler areas to reach thermal equilibrium

Question 18

Slow Cooking or Braising?

Answer 18

Cooking foods in a covered pot at low to medium heat over a long period of time

Question 19

Benefits of Dry Braising?

Answer 19

whilst cooking in a dry environment without adding liquid, the juices of the chicken create a moist heat environment, later retained to create a sauce that isn’t diluted, even cook

Question 20

Why are beef briskets sometimes overcooked (but not burnt)?

Answer 20

Cooking beyond well done can make the meat more tender because the abundance of collagen(connective tissue in the muscles) is being melted into gelatin

Question 21

Why braise in an oven?

Answer 21

An oven transfers heat more evenly through radiation