CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Heat travels to food from its source in a number of ways: Convection means currents of air, steam, water or fat carry the heat to food.

Detailed explanation-2: -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-3: -Frying, steaming, and grilling (direct contact) are examples of conduction type of cooking. Convection heat transfer is where free or forced air/liquid is used to gain heat transfer. Steaming and baking are good examples of convection cooking.

Detailed explanation-4: -In conduction, heat is transferred through direct contact. With convection, heat is transferred through the flow of liquid or gas. With radiation, heat is transferred through the air in the form of waves.

Detailed explanation-5: -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).