Removing Heat from Food

What are the three mechanisms of heat transfer mentioned in the text?

• Conduction, convection, and radiation

• Conduction, insulation, and evaporation

• Convection, insulation, and radiation

• Radiation, evaporation, and insulation

Tags

NGSS.HS-PS3-4

How does convection occur according to the text?

• Through direct contact

• Through fluids or gases

• Through solid materials

• Through vacuum

Tags

NGSS.HS-ESS2-3

What is the role of radiation in cooling processes?

• It is the most significant method

• It is less significant but still contributes

• It does not contribute at all

• It is the only method used

Tags

NGSS.HS-PS4-3

What is the most common method of removing heat from food?

• Ice baths

• Air cooling

• Water immersion

• Radiation

How do refrigerators maintain a consistent temperature?

• By using ice baths

• By circulating cold air

• By using radiation

• By using insulation

Tags

NGSS.MS-PS3-5

What is the purpose of using ice baths in cooling?

• To slow down cooling

• To rapidly cool hot food

• To maintain a consistent temperature

• To increase bacterial growth

What is the effect of controlled refrigeration on bacterial growth?

• It increases bacterial growth

• It has no effect on bacterial growth

• It slows down bacterial growth

• It eliminates bacterial growth

What happens to refrigerant gases in a refrigerator?

• They are heated and expanded

• They are compressed and expanded

• They are cooled and solidified

• They are evaporated and condensed

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-3

NGSS.MS-PS3-4

What is the effect of faster air on the rate of air cooling?

• It slows down cooling

• It has no effect on cooling

• It speeds up cooling

• It stops cooling

What is the specific heat capacity of water important for in cooking?

• Increasing the temperature of food

• Removing heat quickly

• Slowing down bacterial growth

• Enhancing flavor