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

Transferring heat through a solid object into food.

Conduction.

Transferring heat through a liquid or air into food.

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

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

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