The direct flow of heat through a material, resulting from physical contact. A longer method, as direct contact required at all times. Surfaces need to be good conductors of heat. USES: Dry Frying, Griddling, Sauteing, Searing
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CONVECTION
Heat transfer between a surface and adjacent fluid (gas, air or liquid). DRY HEAT METHODS: Baking, roasting, deep frying. WET HEAT METHODS: Boiling, braising, simmering, poaching, pressure cooking,steaming.
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What is Natural Convection?
Natural convection uses the tendency of warm liquids or gases to rise, and cooler ones to sink, to create a constant circulation of heat.
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What is Mechanical Convection?
Mechanical convection uses the fan in an oven to move heat around quickly and evenly. Food cooks evenly because the oven does not have hot or cold zones in it.
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RADIATION, via infrared radiant heat
Heat is transferred by using electromagnetic radiation: waves of heat or light strike the food. There is no physical contact between the heat source and the food being cooked. USES: Toast, grilling, barbequed foods.
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RADIATION, via microwave
The magnetron in the microwave converts electricity into radio waves called microwaves which penetrate the foods. USES: Heating up leftovers, quick defrosting of food, cooking ready meals.
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Other cards in this set
Card 2
Front
Heat transfer between a surface and adjacent fluid (gas, air or liquid). DRY HEAT METHODS: Baking, roasting, deep frying. WET HEAT METHODS: Boiling, braising, simmering, poaching, pressure cooking,steaming.
Back
CONVECTION
Card 3
Front
Natural convection uses the tendency of warm liquids or gases to rise, and cooler ones to sink, to create a constant circulation of heat.
Back
Card 4
Front
Mechanical convection uses the fan in an oven to move heat around quickly and evenly. Food cooks evenly because the oven does not have hot or cold zones in it.
Back
Card 5
Front
Heat is transferred by using electromagnetic radiation: waves of heat or light strike the food. There is no physical contact between the heat source and the food being cooked. USES: Toast, grilling, barbequed foods.
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