EF - Conduction, Convection and Radiation Microlesson

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Conduction, Convection, and Radiation

Heat is the transition of energy from one system to another, due to the difference in temperature, which occurs in three different ways, that are conduction, convection, and radiation.

Quick Glance: Heat Transfer

The transfer of heat happens in a variety of ways. In the cooking process, we rely heavily on different mechanisms to help us achieve the end product. The Transfer of heat happens in a variety of ways: Conduction, Convection, and Radiation 

Have you ever used a microwave or a stove? I am sure you have. Did you know those two products transfer heat in different ways?

Conduction, Convection, and Radiation all play a crucial role in how we cook and how often we sit down to dinner. Depending on whether we are trying to cook a Thanksgiving meal or maybe just warming up some leftovers, we choose different devices to cook foods. As you explore this module you will learn the difference between each and the role they play in Food Science.

Explore: Well Done Please!

Now that you have learned a little bit about how energy and heat affect food, let’s look at why it is important. First of all, it is important to heat and cook food to help kill harmful bacteria or microorganisms. Second, it can break down certain proteins in the food and make it easier to digest. Lastly, most food tastes better cooked or at least warmed. It is human nature to want to eat food that has been cooked and seasoned well.

Having a good understanding of how the different energy is transferred is quite important. This basic knowledge can help you choose the best method to cook a food item. It can also help you avoid an injury or a kitchen accident. Also, knowing the correct medium or item to cook with can affect how well your food item turns out!

Check out the chart below to give you a quick reference of how heat is transferred using different mediums.

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There are 3 main ways that food can be cooked using energy. Check out the presentation below to understand each type of cooking.

Let's take a closer look at the methods of cooking. Click on each method below to learn more.

Want To Know More?

The presentation below will help you to understand these methods better.

 

Challenge

So do you think you understand heat transfer? Try the challenge below to test your knowledge.

 

Takeaway: What Is Your Takeaway?

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If you have been cooking for a while I am sure that you are aware that some manufacturers recommend that you do not put certain containers in the microwave. One of those items is plastic. Some reports have been released about the potential for BPA’s(bisphenol-A) and phthalates to leak out into your food when heated in certain plastics. These chemicals are believed to affect our hormones and endocrine system. The FDA is in charge of monitoring these products that contain these chemicals. Unfortunately, there is an amount that is allowable by safety standards. If the product passes with this amount, they are labeled Microwave safe. Many times, it is safe to store in plastic but it is not recommended to heat foods in certain plastic containers unless approved by the EPA.

Here are some safety guidelines when heating and storing foods:

  • Transfer foods to glass or ceramic plate before heating
  • Don’t use plastic wrap when heating foods
  • Most yogurt, cream cheese, and deli containers are not microwave safe and should not be reused.
  • Before microwaving products be sure to lift the lid or vent it.

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