Chapter 3: Cooking of food and heat transfer- Keywords

Heat transfer.
The way in which heat energy is passed into food.
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Conduction.
Transferring heat through a solid object into food.
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Convection.
Transferring heat through a liquid or air into food.
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Radiation.
Transferring heat through infra-red waves that heat up what it comes into contact with.
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High-risk foods.
Foods that are more likely to cause food poisoning than others.
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Sensory qualities.
The characteristics of a food that give it a particular: appearance, aroma, texture, sound and flavour.
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Palatability.
What makes a food acceptable and good to eat.
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Other cards in this set

Card 2

Front

Transferring heat through a solid object into food.

Back

Conduction.

Card 3

Front

Transferring heat through a liquid or air into food.

Back

Preview of the back of card 3

Card 4

Front

Transferring heat through infra-red waves that heat up what it comes into contact with.

Back

Preview of the back of card 4

Card 5

Front

Foods that are more likely to cause food poisoning than others.

Back

Preview of the back of card 5
View more cards

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