INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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In the Heat Transfer Cooking lab, the independent variables were
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the types of cooking methods
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the amount and type of ingredients in the cake
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the cake cooked in the regular ovens
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the way the cake tasted
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Explanation:
Detailed explanation-1: -Heat is transferred by three different methods: conduction, convection, and radiation.
Detailed explanation-2: -Correct answer: Microwaves use radiation as the method of heat transfer. Radiation refers to heat transfer via electromagnetic waves, such as microwaves. Conduction is heat transfer via direct contact between two objects.
Detailed explanation-3: -Conduction is the transfer of energy from one molecule to another by direct contact. Convection is the movement of heat by a fluid such as water or air. Radiation is the transfer of heat by electromagnetic waves.
There is 1 question to complete.