The ability to cause change, such as heating food or freezing water

Energy that moves from something warmer to something cooler

A measure of how hot or cold something is

The energy associated with the movement of particles in a substance

Heat transfer through direct contact, such as a hot pan heating an egg

Heat transfer through the movement of a liquid or gas, such as circulating hot air in an oven

Heat transfer by electromagnetic waves, such as heat from a broiler

A material that transfers heat readily, such as a metal cooking pan

A material that slows heat transfer, such as an oven mitt

The energy of motion; particles generally move faster as temperature rises

How quickly a change or chemical reaction occurs

A change in form or state that does not create a new substance, such as ice melting

A change that produces new substances, such as bread browning while it bakes

A physical change from a solid to a liquid, such as butter melting

A physical change from a liquid to a solid, such as water becoming ice

A physical change in which liquid becomes gas, such as water leaving a simmering sauce as steam

The process in which starch absorbs water and thickens when heated, as in gravy

A change in a protein’s structure caused by heat or other conditions, such as egg whites firming during cooking

A chemical reaction that can turn cut apples brown; cooler temperatures generally slow it

Heating food or beverages to a specified temperature for a specified time to reduce harmful microorganisms

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FS-Basic Chemistry 2

FS-Basic Chemistry (S5) Energy in Food Preparation and Preservation

Term	Definition
Energy	The ability to cause change, such as heating food or freezing water
Heat	Energy that moves from something warmer to something cooler
Temperature	A measure of how hot or cold something is
Thermal energy	The energy associated with the movement of particles in a substance
Conduction	Heat transfer through direct contact, such as a hot pan heating an egg
Convection	Heat transfer through the movement of a liquid or gas, such as circulating hot air in an oven
Radiation	Heat transfer by electromagnetic waves, such as heat from a broiler
Conductor	A material that transfers heat readily, such as a metal cooking pan
Insulator	A material that slows heat transfer, such as an oven mitt
Kinetic energy	The energy of motion; particles generally move faster as temperature rises
Reaction rate	How quickly a change or chemical reaction occurs
Physical change	A change in form or state that does not create a new substance, such as ice melting
Chemical change	A change that produces new substances, such as bread browning while it bakes
Melting	A physical change from a solid to a liquid, such as butter melting
Freezing	A physical change from a liquid to a solid, such as water becoming ice
Evaporation	A physical change in which liquid becomes gas, such as water leaving a simmering sauce as steam
Gelatinization	The process in which starch absorbs water and thickens when heated, as in gravy
Protein denaturation	A change in a protein’s structure caused by heat or other conditions, such as egg whites firming during cooking
Enzymatic browning	A chemical reaction that can turn cut apples brown; cooler temperatures generally slow it
Pasteurization	Heating food or beverages to a specified temperature for a specified time to reduce harmful microorganisms

Created by: PRO Teacher dmiller7

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