Food Chapter 3 Cooking of Food and How Heat is Transferred to Food Key Words

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  • Created by: neenu1
  • Created on: 13-01-17 12:48
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 by infra-red waves that heat up what they come into contact with
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High-Risk Foods
Foods thatr 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, flavour, texture, 'mouthfeel' (what it feels like, not what it tastes like, when you put it in your mouth), aroma and sound
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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 by infra-red waves that heat up what they come into contact with

Back

Preview of the back of card 4

Card 5

Front

Foods thatr are more likely to cause food poisoning than others

Back

Preview of the back of card 5
View more cards

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