The process of heating foods to taste better, easier to digest, and kill harmful microorganisms
Cooking
Energy transferred between 2 objects
Heat
Name the 3 types of heat transfers
Conduction, convection, radiation
Type of heat transfer that passes heat from 1 object to another via direct contact
Conduction
Type of heat transfer that has a circular movement of a fluid or gas
Convection
Type of heat transfer that uses electromagnetic waves
Radiation
Name the 3 types of radiation
Infrared, microwave, and induction
Type of radiation that absorbs electromagnetic waves from the heating element that cooks the top first
Infrared
Type of radiation that cooks quickly but doesn’t brown the ood
Microwave
Type of radiation that uses electromagnetic current
Induction
Name the 5 types of changes in color and texture
Maillard reaction, caramelization, reduction, gelatination, and coagulation
Changes in color and texture where proteins and sugars are exposed to heat and form a brown exterior surface. Usually grilled, fried, toasted, or seared
Maillard Reaction
Type of maillard reaction, that uses high heat to quickly brown the surface of a food
Searing
It occurs when sugars in food exposed to high heat produce browning and a change in flavor
Caramelization
Type of caramelization where it slowly cooks food to soften its texture
Sweating
Process of gently simmering liquid to reduce in volume
Reduction
It is a process of heated starch absorbs moisture and swells.
Gelatinization
Process of protein in food changes from liquid to semisolid to solid state
Coagulation
