INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
In the Heat Transfer Cooking lab, the constants were
|
|
the types of cooking methods
|
|
|
the amount and type of ingredients in the cake
|
|
|
the cake cooked in the regular ovens
|
|
|
the way the cake tasted
|
Explanation:
Detailed explanation-1: -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-2: -On entering the oven, heat is applied to the dough piece by a combination of conduction (through the baking surface), convection (from the hot air moving in the oven) and radiation (from hot surfaces of the structure of the oven).
There is 1 question to complete.