Questions on Heat Transfer PPT 1. Specific Heat is the quantity of heat gained or lost by a food. 2. Thermal Conductivity is the rate heat moves through a food. 3. In addition to the fact heat can create or destroy a food, why else are we as consumer care about heating foods? Safety and nutrient release 4. Three ways (modes) by which we get heat into and out of a food are: Conduction, convention and radiation. 5. Two ways one can determine the specific heat of a particular food are: Equations and Measurements 6. A toxic compound formed during the browning of foods is: Acrylamide 7. In the Maillard Reaction the two types of compounds that are needed for the reaction to occur are: Reducing sugar and amino compounds 8. The two main chemical reactions that cause browning in foods when heated are: Carmelization and Maillard reaction 9. When the internal temperature of a roast continues to rise even after being removed from the oven this is known as carryover cooking 10. A material that resists heat conduction is known as a (n) insulator and one that allows heat to move easily through it is a (n) conductor 11. A material that resists heat conduction is a(n) insulator 12. A material that allows heat to move through it easily is a(n) conductor 13. An electromagnet is use during induction type heating. 14. Ice damage crystals can possible cause problem during freezing of food. 15. To make various foods safer for people heat is applied in the pasteurizing or sterilizing of the food (milk is an example). 16. The best cooking utensils for conducting heat are made of copper but these are also expensive. 17. Of the five building blocks of food the one that impact the specific heat of a food the most is water 18. Of the five building blocks of food the one that impact the thermal conductivity of a food the most is water 19. Of the five building blocks of food the one that impact the specific heat and thermal conductivity of a food the most is water 20. The four building blocks of food impact the specific heat and thermal conductivity of food to about the same extent are: Carbohydrates, protein, fat, and minerals 21. The four building blocks of food impact the specific heat of food to about the same extent are: Carbohydrates, protein, fat, and minerals 22. The four building blocks of food impact the thermal conductivity of food to about the same extent are: Carbohydrates, proteins, fat, and minerals 23. An example of a ceramic material and good insulator is glass 24. Glass is an example of a ceramic material and a good insulator. 25. This metal is not a good conductor without add metals. Stainless steel. 26. Cooking material made of tin melt easily. 27. In radiation cooking these types of energy waves maybe used. Microwave, infrared, and gamma rays 28. Microwaves and infrared energy are used in radiation-based forms of cooking. 29. Heating sugar to a high temperature can lead to the carmelization reaction occurring. 30. Heating sugar to a high temperature can lead to browning to occur via the carmelization reaction. 31. The maillard reaction can occur when a reducing sugar and an amino group react and this can lead to browning in food. 32. The Maillard Reaction can occur when a reducing sugar and amino compound (protein) react and this can lead to browning in foods. 33. In general high heat, dry cooking can lead to browning in foods by means of the Maillard and Caramelization reactions. 34. In general high heat and dry cooking can lead to browning in foods by means of the Maillard and carmelization reactions. 35. In addition to possible acrylamide formation the browning reaction in food can lead to a decrease in the nutrition quality of a food. 36. For each of the following indicate what is the primary way of heating (Conduction, Convection or Radiation: (all ten may not be on a test but some combination is possible i.e. 6 or 8) Broiling Radiation Baking conduction Deep fat frying convention Grilling radiation Pan frying conduction Boiling convection Microwaving radiation Steaming convection Simmering convection Sauteing conduction 37. Microwaving, grilling, and broiling are examples forms of radiation heating of food. 38. Three forms of conduction heating of foods are: pan frying, baking and sauteing 39. These are four examples of convective heating of food. Deep fat frying, boiling, simmering, steaming 40. Two other impacts of heating are: melting and pasteurizing 41. Freezing of water can lead to ice damage of some frozen foods. Word Bank Water Carbohydrates Maillard Reaction Nutrient Release Melting Convection Carryover Cooking Aluminum Fat Thermal Conductivity High Heat Dry Cooking Measurements Pasteurizing Radiation Ceramics Tin Minerals Specific Heat Reducing Sugar Solubilizing Denaturation Conductor Copper Iron Protein Carmelization Safety Conduction Sterilizing Insulator Stainless Steel Induction Infrared Amino Compounds Deep Fat Frying Nutritional Quality Glass Create Food Reducing Sugar Microwaves Slow Browning Moist Foods Steaming Ice Damage Vaporization Destroy Food Gamma rays Grilling and Broiling Fermenting Equations Boiling and simmering Sugar Acrylamide Baking Freezing Pan Frying Microwaving High Heat
