| A | B |
|---|
| Conduction | As molecules are heated they pass heat on to neighboring molecules |
| Convection | As air or liquid is heated, the hotter portions rise above the colder ones, creating a circular flow. |
| Radiation | Magnetron tube turns electricity,microwaves distributed by stirrer blade, waves bounce around until absorbed by food |
| Method of heat transfer when pan frying? | Conduction |
| Method of heat transfer when baking | Convection |
| Method of heat transfer use to make pancakes | Conduction |
| Method of heat transfer used to boil water? | Convection |
| Broiler uses this method of heat transfer | Radiation |
| These vitamins can be destroyed by heat. | Vitamin C & Vitamin B |
| These nutrients can be destroyed by heat | Thiamin & folate |
| What dissolves into liquid when foods are cooked? | nutrients |
| What can be lost as fats and juices drip from meat, poultry, and fish | Vitamins |
| Heat affects food by changing? | flavor, color, taste, smell, texture |
| Transfer of heat by movement of air or liquid | Convection |
| Heat transferred by direct contact | Conduction |
| Cookware is used for cooking food where? | top of the range |
| Bakeware is used for cooking food in the? | Oven |
| Characteristics of a cookie sheet | flat, rectangular pan, 2-3 open sides |
| Characteristics of a baking sheet | 4 shallow sides, 1" deep |
| 3 major parts of a range | cooktop, oven, broiler |
