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Explain each of the following methods of heat transfer when cooking food - Leaving Cert Home Economics - Question 7 - 2018
Question 7
Explain each of the following methods of heat transfer when cooking food. Conduction Convection
Worked Solution & Example Answer:Explain each of the following methods of heat transfer when cooking food - Leaving Cert Home Economics - Question 7 - 2018
Step 1
Conduction
Answer
Conduction is the process of heat transfer from one food molecule to another through direct contact. It occurs when heat is applied to a cooking surface, such as a pan, causing the molecules in that surface to vibrate. This vibration transfers energy to the food in direct contact with the pan, such as oil or fat, which then heats the food itself. This method is fundamental in cooking techniques like frying and grilling where the food is in contact with a hot surface.
Step 2
Convection
Answer
Convection involves the transfer of heat through the movement of fluids, such as air or liquids. In cooking, when a fluid is heated, it becomes less dense and rises, while cooler fluid descends to take its place. This creates convection currents that distribute heat throughout the cooking vessel. For example, in boiling water, the hot water at the bottom rises while the cooler water moves down, ensuring even cooking of the food submerged in the liquid.