CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Convection is the process by which food is heated by a moving heat source, such as the hot air in an oven, or even the motion of boiling water in a pot. Boiling differs from this method as it depends on the latent heat of vaporization.

Detailed explanation-2: -During cooking, heat is transferred from the source of heat to the food through conduction (e.g. grilling steak on a grilling pan sitting on a stove), convection (e.g. running cold water over frozen food to speed up thawing process) and/or radiation (roasting marshmallow over fire).

Detailed explanation-3: -In the same way, convection is the main method of heating in stewing and braising (which involve convection currents in water), steaming (in water vapour), roasting and baking (in air) and deep frying (in oil).

Detailed explanation-4: -Mechanical convection occurs when outside forces circulate heat, which shortens cooking times and cooks food more evenly. Examples of this include stirring liquid in a pot or when a convection oven uses a fan and exhaust system to blow hot air over and around the food before venting it back out.