Science of food: why is food cooked and heat transfer methods
- Created by: nobbsy0907
- Created on: 11-02-23 16:43
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- Science of food.
- Why is food cooked?
- To improve texture
- Cooking food usually makes it easier for us to chew, swallow and digest our food
- To make it safe to eat
- Many food sources contain harmful bacteria that can make you ill. Bacteria can be killed if food is cooked for long enough at a high temperature
- To improve shelf-life
- When foods are cooked at high temperatures, bacteria and mould are destroyed
- To develop flavour
- Chemical reactions take place during cooking that change the flavour
- To give variety in the diet
- Foods can be cooked in different ways to create variety in the diet
- To improve texture
- Heat transfer methods
- Conduction
- Conduction is the transfer of heat energy through the vibration of particles
- When a pan is placed on a hob, heat energy from the hob causes particles in the pan to vibrate more and gain heat energy
- When food is placed on the hot pan, heat energy is transferred from the particles in the pan to the particles in the food in a similar way until the food is cooked through
- Conduction is the transfer of heat energy through the vibration of particles
- Convection
- Convection is the transfer of heat energy through gases or liquids
- When you heat up a liquid near the heat source heat up faster. The warmer liquid rises above its colder surroundings.As the warm liquid rises, the colder liquid takes its place
- Convection also occurs in ovens
- Radiation
- Radiation is the transfer of heat energy through waves of radiation
- there is no direct contact between the heat sources and the food. The radiation waves are absorbed and heat up the food
- Conduction
- Why is food cooked?
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