Download Heat Transfer and Cooking

Heat Transfer and Cooking
Basics of Heat
1. What is cooking all about?
2. Summarize the terms:
Word
Temperature
Definition
Example
Heat
Conduction
Convection
Radiation
Thermal Conductivity
Heat Capacity
Absorbance
3. How are Temperature and Heat different?
4. When you heat something while cooking, what type of energy are you transferring?
5. From the food’s point of view, is cooking and exothermic or endothermic process? Why?
Conduction
6. How are Thermal Conductivity and Heat Capacity different?
7. T/F Conduction happens instantly.
8. Explain how food cooked by conduction heats:
Convection
9. How is heat transfer affected by temperature difference between two items?
10. When is convection important in cooking? What types of cooking are most impacted by convection?
What types are the least impacted? (Hint: build a table)
Radiation
11. Does food always absorb radiation? If not, what else can happen?
12. When food absorbs radiation, what does it do with the radiant energy it received?
13. Why don’t we use radiation to cook food in oil or water?
14. Does all radiation penetrate food the same? Give examples.
Engineering Heat Transfer
15. Describe the relationship between heat transfer and cooking time.
16. Using the “golden brown turkey” example and table 1 (Thermal Properties of Common Cooking
Media), explain why it takes 4 hours to roast a turkey but only 1 hour to deep fry it.