chapter9

chapter9 - 4 Food cooks faster in a convection oven than a...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Ch. 9 Questions 1. Conduction is the most straightforward means of heat transfer. It is movement of heat from one item to another through direct contact. Convection is transfer of heat through a fluid, which may have been liquid or gas. Cooking methods that rely on both convection and conduction are sautéing, baking, boiling and frying. Convection is actually a combination of conduction and mixing in which molecules in a fluid move from a warmer area to a cooler one. 2. Toasting and broiling are two cooking methods that rely on infrared heat because radiant heat waves travel at the speed of light in any direction. 3. Infrared cooking uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiated heat that cooks the food.
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 4. Food cooks faster in a convection oven than a conventional oven because convection ovens use the heat of moisture and gas which cooks food much faster because moisture holds heat. 5. Caramelzation is the process of cooking sugars; Caramelized sugar is responsible for the flavor and color of bread crusts and the browning of meats and vegetables. Sugars are simple carbohydrates; when cooked, they turn brown and become more flavorful. 6. Coagulation refers to the irreversible transformation of proteins from a liquid state to a solid state. Coagulation is the firming of meat fibers during cooking. A pure fat will not coagulate if heated because fats melt when heated....
View Full Document

This note was uploaded on 03/08/2011 for the course BCN 4862 taught by Professor Roberts during the Spring '11 term at FIU.

Ask a homework question - tutors are online