heat transfer

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9 Terms

1
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conduction

transfer of heat energy thru a solid or liquid using vibration or collision of particles

e.g. frying pan and pastry dishes

<p>transfer of heat energy thru a solid or liquid using vibration or collision of particles </p><p>e.g. frying pan and pastry dishes</p>
2
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conduction method

when heat is applied the energy causes the nearest particles to vibrate passing on to the next

<p>when heat is applied the energy causes the nearest particles to vibrate passing on to the next </p>
3
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convection

occurs when heat energy is transferred to a food thru liquid or gas

e.g pasta

<p>occurs when heat energy is transferred to a food thru liquid or gas </p><p>e.g pasta </p>
4
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convection method

the heat rises a s the cooler particles will move in to take their place creating a convection current the whole gas or liquid is then heated

<p>the heat rises a s the cooler particles will move in to take their place creating a convection current the whole gas or liquid is then heated </p>
5
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radiation

form of heat waves to heat food without particles touching food

e.g.oven

<p>form of heat waves to heat food without particles touching food </p><p>e.g.oven</p>
6
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radiation method

heat waves are emitted from a heat source and are absorbed by the food

<p>heat waves are emitted from a heat source and are absorbed by the food </p>
7
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water based

steaming, boiling, simmering etc

<p>steaming, boiling, simmering etc</p>
8
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dry methods

baking roasting grilling etc

<p>baking roasting grilling etc</p>
9
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fat based

shallow frying stir frying

<p>shallow frying stir frying </p>