221slide02 - HEATING FOOD What are the forms in which we...

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HEATING FOOD What are the forms in which we cook foods?
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Heat A form of energy Measured by a BTU = British Thermal Unit BTU = the amount of heat required to raise 1 pound of water 1 degree Fahrenheit Fahrenheit = amount of heat energy given off by 1 wooden match completely burned
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Heat Two heat sources can equal the same amount of BTU’s, but the heating effect on the food can differ due to the means of heat transmission Example: Convection vs Conduction Appliances are rated according to their heat output, i.e. 30,000 BTU’s
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Improvements in cooking appliances
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Improvements in cooking appliances Faster recovery rates-
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Heat sources in Food Service
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Features of gas heating
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Features of electric heating
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Features of steam heating
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Features of steam heating
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Features of steam heating Indirect: steam is used to carry heat to a piece of equipment for transfer to the food Direct: steam is transferred directly to the food by an opened valve or a nozzle
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221slide02 - HEATING FOOD What are the forms in which we...

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