Heat Transfer & Cooking Methods

microwaves cook food through radiation, but NOT through heat radiation

• true
• false

The transfer of energy from objects of different temperatures.

• Temperature

• Energy

• Heat

• Burning

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

The three methods of heat transfer are conduction, convection and

• vaporization

• condensation

• photosynthesis

• radiation

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

Conduction is heat transfer by

• Indirect heat

• Radioactive waves

• Direct contact of molecules

• Movement of fluids

Tags

NGSS.MS-PS3-3

An example of conduction in cooking would be

• Cooking an onion on a hot fry pan

• Baking a turkey in an oven

• Microwaving a bowl of soup

• Toasting bread in a toaster oven

Tags

NGSS.MS-PS3-3

_____________ is heat transfer by circulating movement of fluids (such as air or water molecules).

• Conduction

• Convection

• Radiation

• Respiration

Tags

NGSS.MS-ESS2-6

NGSS.MS-ESS2-5

An example of convection in food would be:

• Baking a turkey in an oven

• Frying chicken

• Cooking an onion on a hot fry pan

• Microwaving a bowl of soup

Tags

NGSS.MS-PS3-4

2. Which of the following materials will undergo convection?

• Liquid and gas

• Gas and solid

• Solid and liquid

• Gas only

Tags

NGSS.MS-ESS2-6

1. Heat transfer by Convection occurs ________________.

• only in gases

• only in liquids

• only in solids

• in gases and liquids

The following are all moist methods of cooking:

• Sautéing, simmering, steaming, stewing

• Braising, boiling, baking, barbequing

• Simmering, steaming, braising, stewing

• Braising, boiling, sautéing and stewing