INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which best explains how bacon is fried on a stove burner?
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The bacon creates a convection current, the heat rises to the pan, and then rises to the stove burner.
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The bacon transfers heat directly to the pan, and the pan transfers heat directly to the stove burner.
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The stove burner radiates heat to the pan, and the pan radiates heat to the bacon.
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The stove burner transfers heat directly to the pan, and the pan directly transfers heat to the bacon.
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Explanation:
Detailed explanation-1: -Which best explains how bacon is fried on a stove burner? The bacon creates a convection current, the heat rises to the pan, and then rises to the stove burner.
Detailed explanation-2: -Conduction is heat transfer through direct physical contact. Heat transferred between the electric burner of a stove and the bottom of a pan is transferred by conduction.
Detailed explanation-3: -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).
There is 1 question to complete.