Cooking of Food and Heat Transfer

Sausages, biscuits, fish, minced beef

Chicken, red kidney beans, fish, minced beef

Pork, runner beans, fish, minced beef

Turkey burgers, biscuits, bread, cheese

Sauteing, simmering, steaming, stewing

Braising, boiling, baking, barbequing

Simmering, steaming, braising, stewing

Braising, boiling, sauteing, stewing

Conduction to convection

Convection to Conduction

Convection to Radiation

Conduction to Radiation

Gelatinisation

Dextrinisation

Caramelisation

Dehydration

Heat transfers through solid and liquid materials

Heat travels through air or water

Heat rays directly heat food

Heat transfers through solid and liquid materials

Heat travels through air or water

Heat rays directly heat food

Heat transfers through solid and liquid materials

Heat travels through air or water

Heat rays directly heat food

Wood is a good conductor of heat and transfers energy to the spoon.

Wood is a poor conductor of heat and transfers energy to the spoon.

Wood is a good conductor of heat and does not allow the transfer of energy to the spoon.

Wood is a poor conductor of heat and does not allow the transfer of energy to the spoon.

Metal is a good conductor of heat and transfers heat from the stove to the food.

Metal is a good conductor of heat and does not transfer heat from the stove to the food.

Metal is a poor conductor of heat and transfers heat from the stove to the food.

Metal is a poor conductor of heat and does not transfer heat from the stove to the food.