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Chapter 9
Heat
| Question | Answer |
|---|---|
| Heat is a type of ___________. | energy |
| When a substance getsw hot, its molecule have absorbed____________, which cause molecules to vibrate rapidly, epand and bounce off one another. | energy |
| As the molecules move, they collide with nearby molecules, causing a transfer of heat energy. | faster |
| Conduction | The movement of heat from one item to another through direct contact. |
| Convection | Heat transfters through a fluid (liquid or gas). Molecules in a fluid move from a warmer area to a cooler one. There are two types of convention. Natural convection and Michanical convection. |
| Natural Convection | occurs because of the tendency of warm liquieds and gasses to rise while cooler ones fall. This causes constant natural circulation. |
| Mechanical convection | relies on fans or stirring to circulate heat more quickly and evenly. Food heats faster. |
| Radiation | Does not require physical contact between heat source and food being cooked. Instead energy is transferred by waves of heat or light striking the food. There are two types of radiation. |
| Infrared | Uses electric or ceramic elements heated to such a high temperature that they give off waves of radiant heat to cook food. |
| Microwave | Relies on radiation generated by special oven to penetrate the food. Energy agitates water molecules, creating friction and heat. This energy spreads through food by conduction. |
| Broiling | Dry Heat- uses radiant heat from an overhead source. The food to be b roiled is placed on a preheated grate. Radiant heat from overhead cooks the food while the hot grate below marks it with attractive cross hatch marks. |
| Sauteing | Dry heat method using a small amount of fat w/high heat to rapidly cook small peices of food |
| Pan Frying | Dry heat method similar to sauteing. Food is larger and cooked with moderate heat and more fat. |
| Simmering | Moist heat method. food is submerged in a liquied held at temperature between 86c-96C (185F-205F) |
| Poaching | Moist heat methoud. Food is sumerged in a hot liquid |
| Braising | Combination cooking method. Food is first seared to brown surface, then hot liquid is added and container if covered. Heat is limited resulting in less damage or breakage of food item. |
| What effect does heat have on Protein? | Proteins coagulate as they cook they loose moisture, shrink and become more firm |
| What effect does heat have on Starch? | Starches gelatinize, they absorb moisture and swell. |
| What effect does heat have on sugar? | Sugar carmelize, responsible for food browning. |
| What effect does heat have on water? | Water evaporates, respoinsible for foods drying during cooking |
| What effect does heat have on fat? | Fat melts, softening and liquefying adding tenderness |
| What does the term Dry heat cooking method mean? | Dry heat cooking methods are those using air of fat |
| What does moist heat cooking methods mean? | Moist heat methods are those using water or steam. |
| What is a combination cooking method? | A combination of both dary and moist heat cooking methods. |
Created by:
OYAPCOOK