*one baked in a glass square pan
*one baked in a black aluminum square pan
*one baked in a shiny aluminum round pan
*one baked in a shiny aluminum square pan
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List and discuss the advantages and disadvantages of the use of the microwave
for the heating of foods.
In the following diagrams indicate the major form of heat transfer at the question location
-center of the chicken broth soup.
-juncture of the burner and the pan.
- surface of the broiled steaks
- surface of the baked cake
What are the implications of latent heat in food processing/preparation? (Why is it important to know something about it?
What are the roles of heating?
In discussing energy, heat transfer, temperature, what is a manner in which one can actually record and/or measure this?
What are the basic standards for temperature measurement? What measurement techniques are used? Discuss the principle involved in each.
What is temperature? How is it measured?
One day when beginning to cook the roasts, the chefs indicated they were going to heat the roasts to an endpoint temperature of 165F. Being patriotic, Hillary said they must follow the American dream of conversion to the metric system. How many degrees Celsius should the cooks roast the roasts to?
Describe how heat transfer occurs in microwave cooking. What are the implications of using a frozen foods in microwave cooking? Explain.
Since the magnetron field works as a rapidly changing magnet are there foods which will become magnetized or end up "sticking to the roof of the microwave oven" as they contain metal ions?
Do microwaves heat from the inside out or the outside in?
If one wished to heat food, would they use ionizing or non-ionizing radiation?
Does microwave cooking really heat faster than conventional cooking?
What is heating and doneness of foods. Why do you heat?
If one did not have an ovenproof hot waterbath and thus they had to place a souffle directly in the oven what would be the most likely effect?
What is the role of the waterbath in oven cooking?
What are the general effects of cooking food?
ENERGY IN, ENERGY OUT
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First Law of Thermodynamics
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Forms of Energy
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Considerations For Proper Heating of Foods
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Types of Heat Transfer
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Energy Measurement: temperature, heating curves, endpoint temperature,
thermal properties
First Law of Thermodynamics
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Energy is neither created nor destroyed, only changed from one form to another.
Forms of Energy
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biological
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heat
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mechanical
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chemical
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surface and electrical
Considerations For Proper Heating of Foods
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formulation of foods amenable to heating
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control of potential microorganisms during heating
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minimization of food preparation time
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minimization of power requirements
ENERGY: Heat Transfer in Cooking, Microwave Cooking pp. 109-116,
117-125
Study Questions p. 116: 1, 2, 3a-d, 4, 5a-b, 6; p. 125: 1, 2,
3, 4, 6
EFFECTS OF COOKING FOOD
HEAT INVOLVED IN CHANGE OF STATE
solid ------- liquid ------- gas
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latent heat
latent heat of fusion
latent heat of vaporization
TYPES OF HEAT TRANSFER
Conduction
Convection
Currents
Radiation
Induction
Heating
MEDIA FOR HEAT TRANSFER
Air
Water
Steam
Fat
THERMOMETER SCALES
List the forms of energy.
What is the first law of thermodynamics?
In discussing thermal processes applied to foods, Lund (1977),
Food Technology 31:71 published the following modified table. It
would seem interesting to expand this table to include a number
of other process affected by thermal input. Complete the
following table to include the catagories with requisite
information. Thermal processes applied to foods.
| THERMAL PROCESS | TEMPERATURE(oC) | COMMENTS |
| Blanching | | |
| Gelatinization | | |
| Gelation:whole egg | | |
| Gelation: Actin | | |
| Gelation: Myosin | | |
| Gelation: Collagen | | |
| Pasteurization | | |
*indicate approximate specific temperature
A 4.8 kg defrosted (4C) turkey required 2.4 hrs to roast to an
endpoint temperature of 84C. SHOW CALCULATIONS. Calculate the
heating rate.
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