Convection: When food is cooked through the convention process, the heat passes through another medium - either liquid or gas. When liquids or gases are heated, the heat is distributed throughout the cooking medium and food by convection currents.
Conduction: The process in which heat is transferred to the food by direct contact with the cooking vessel. The heat passess through a solid or from one side to another. For food to be cooked by conduction, it must be in direct contact with a heat item.
Radiation: The process of heat transference directly onto the food being cooked. The heat is transferred by electronic waves. These waves go directly to the food being cooked, and any object in the path of the rays will also become hot. When food is microwaved, the cooking process is due to the action of electromagnetic maves producted from the magnetron in the microwave oven.
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