Heat transfer
•
1 like•352 views
Heat is produced by the vibration and movement of molecules, with faster movement producing more heat. There are two main temperature scales, Celsius and Fahrenheit. Cooking food serves several purposes, including destroying pathogens and toxins, aiding digestion, and enhancing flavor and appearance. Heat is transferred to food through conduction, convection, or radiation. Conduction involves direct contact, convection uses air or water currents, and radiation uses electromagnetic waves. Cooking methods are also categorized by how heat is applied - moist methods use liquid, dry methods apply heat directly, frying uses fats and oils, and microwaves use electromagnetic waves.
Report
Share
Report
Share
Download to read offline
Recommended
Global warming
Global warming affects animals in several ways. As the climate changes, some animals are unable to adapt and their populations decline or they die off. Polar bears and phytoplankton are examples of species negatively impacted by warming temperatures. However, some animals can adapt, such as great tits that breed earlier in response to food sources maturing ahead of schedule, and red squirrels that breed earlier to store more food for winter. While some organisms cannot adapt to climate change, others possess the ability to change behaviors and timing of life cycles in response to global warming.
Stand Alone project_final
Food provides living things with energy and matter for growth and maintenance. Scientifically, food is defined as any substance that living things ingest in order to gain energy and building materials. Energy in food is measured in calories and allows organisms to carry out life functions, while matter provides the physical building blocks needed for growth. Photosynthesis is how producers like plants obtain food energy from sunlight and convert it into sugars that both plants and consumers can use. Food chains demonstrate how energy and matter are transferred as organisms consume other organisms for sustenance.
Living things
This document discusses the key characteristics of living things. It states that living things are born, eat, react to their environment, grow, reproduce, and die. It also outlines three main life processes: nutrition, where living things get energy from food; sensitivity, how living things react to their environment; and reproduction, how living things have offspring.
Stand alone project_final2
Food is defined scientifically as matter and energy that provides living things with the materials and fuel they need to live, grow, and reproduce. Matter provides the physical building blocks and energy powers all of the functions within cells and organisms. Living things get energy and matter by consuming other organisms within a food web - producers like plants get energy from the sun through photosynthesis, consumers obtain energy by eating other organisms, and decomposers get energy from breaking down waste and dead matter. All organisms depend on each other for the transfer of energy and matter throughout the food web.
Sc mind map year 5
Microorganisms are tiny living things that cannot be seen with the naked eye. Some microorganisms are useful, like those that help make bread rise, while others are harmful and can cause illness. Animals and plants have various survival strategies to ensure their species continue, such as caring for offspring or having mechanisms to disperse seeds. Food chains show the feeding relationships between organisms in an ecosystem, and food webs illustrate the complex interactions between multiple food chains.
Abby, Austin, Pd.4
Global warming is caused by the man-made greenhouse effect from burning fossil fuels which increases carbon dioxide levels in the atmosphere. As carbon dioxide levels rise, it makes the air more dense and warms the planet in a phenomenon known as global warming. Some consequences of global warming could include mass extinction of marine life, major droughts, spread of diseases, more hurricanes, and melting polar ice caps raising sea levels. While some argue global warming may be part of a natural cycle, most scientists believe the current rapid warming is too fast to be natural and is primarily caused by human activity like burning fossil fuels.
PPT on Conservation of Energy
The document discusses different types of energy sources, including renewable energy sources like solar and wind that can be continuously generated without depletion of resources, as well as non-renewable energy sources like fossil fuels that come from the ground but are not replaced quickly. It defines energy as a property that can be transferred or converted between objects via interactions and defines the joule as the SI unit of energy. It asks why energy conservation is important and what individuals can do to conserve energy, and how conserving energy can help.
Food spoilage
Food spoilage occurs through natural decay processes within the food itself and through contamination. There are two main factors that cause spoilage: 1) natural decay, which includes moisture loss, the action of enzymes, and oxidation as the food's metabolic reactions continue after harvesting, and 2) contamination by microorganisms like bacteria, molds, and yeasts that require nutrients and moisture to grow and reproduce, sometimes producing toxins that can make food unsafe for consumption. Processed and cooked foods that contain more salt, acid, sugar, and less water are less susceptible to spoilage.
Recommended
Global warming
Global warming affects animals in several ways. As the climate changes, some animals are unable to adapt and their populations decline or they die off. Polar bears and phytoplankton are examples of species negatively impacted by warming temperatures. However, some animals can adapt, such as great tits that breed earlier in response to food sources maturing ahead of schedule, and red squirrels that breed earlier to store more food for winter. While some organisms cannot adapt to climate change, others possess the ability to change behaviors and timing of life cycles in response to global warming.
Stand Alone project_final
Food provides living things with energy and matter for growth and maintenance. Scientifically, food is defined as any substance that living things ingest in order to gain energy and building materials. Energy in food is measured in calories and allows organisms to carry out life functions, while matter provides the physical building blocks needed for growth. Photosynthesis is how producers like plants obtain food energy from sunlight and convert it into sugars that both plants and consumers can use. Food chains demonstrate how energy and matter are transferred as organisms consume other organisms for sustenance.
Living things
This document discusses the key characteristics of living things. It states that living things are born, eat, react to their environment, grow, reproduce, and die. It also outlines three main life processes: nutrition, where living things get energy from food; sensitivity, how living things react to their environment; and reproduction, how living things have offspring.
Stand alone project_final2
Food is defined scientifically as matter and energy that provides living things with the materials and fuel they need to live, grow, and reproduce. Matter provides the physical building blocks and energy powers all of the functions within cells and organisms. Living things get energy and matter by consuming other organisms within a food web - producers like plants get energy from the sun through photosynthesis, consumers obtain energy by eating other organisms, and decomposers get energy from breaking down waste and dead matter. All organisms depend on each other for the transfer of energy and matter throughout the food web.
Sc mind map year 5
Microorganisms are tiny living things that cannot be seen with the naked eye. Some microorganisms are useful, like those that help make bread rise, while others are harmful and can cause illness. Animals and plants have various survival strategies to ensure their species continue, such as caring for offspring or having mechanisms to disperse seeds. Food chains show the feeding relationships between organisms in an ecosystem, and food webs illustrate the complex interactions between multiple food chains.
Abby, Austin, Pd.4
Global warming is caused by the man-made greenhouse effect from burning fossil fuels which increases carbon dioxide levels in the atmosphere. As carbon dioxide levels rise, it makes the air more dense and warms the planet in a phenomenon known as global warming. Some consequences of global warming could include mass extinction of marine life, major droughts, spread of diseases, more hurricanes, and melting polar ice caps raising sea levels. While some argue global warming may be part of a natural cycle, most scientists believe the current rapid warming is too fast to be natural and is primarily caused by human activity like burning fossil fuels.
PPT on Conservation of Energy
The document discusses different types of energy sources, including renewable energy sources like solar and wind that can be continuously generated without depletion of resources, as well as non-renewable energy sources like fossil fuels that come from the ground but are not replaced quickly. It defines energy as a property that can be transferred or converted between objects via interactions and defines the joule as the SI unit of energy. It asks why energy conservation is important and what individuals can do to conserve energy, and how conserving energy can help.
Food spoilage
Food spoilage occurs through natural decay processes within the food itself and through contamination. There are two main factors that cause spoilage: 1) natural decay, which includes moisture loss, the action of enzymes, and oxidation as the food's metabolic reactions continue after harvesting, and 2) contamination by microorganisms like bacteria, molds, and yeasts that require nutrients and moisture to grow and reproduce, sometimes producing toxins that can make food unsafe for consumption. Processed and cooked foods that contain more salt, acid, sugar, and less water are less susceptible to spoilage.
Typicalexamquestions
This document contains typical exam questions on food and nutrition covering several topics:
1. Nutrition terms and nutrition-related problems including effects of deficiencies and excesses of proteins, fats, fiber, and more.
2. Nutritive value of foods including functions of proteins, vitamins, minerals, and dietary fiber sources.
3. Digestion and absorption processes for proteins, fats, carbohydrates, and other nutrients.
4. Dietary guidelines for active individuals, elderly, pregnant women, and more. Guidelines for meal planning, cooking, hygiene, and balanced diets.
5. Composition and value of main foods like eggs, fish, meat, dairy, cereals and
Convenience foods
Convenience foods are foods that are processed and either ready-to-eat or require minimal preparation. They gained popularity due to women entering the workforce, less time spent cooking, advances in food technology, more freezers for storage, and advertising. Convenience foods are quick and easy to prepare, save time and fuel, are easy to store and take when traveling, can be kept for emergencies, have little waste, and sometimes contain added nutrients, but they are more expensive than fresh foods, may lose nutrients during processing, contain little fiber, and often have extra salt, fat, and chemicals.
Freezer cookery
Freezers provide several advantages for storing food including various sizes, simple and effective freezing that preserves flavor and nutrients, and the ability to store whole meals and bulk purchases. Disadvantages include initial costs, needing to keep the freezer well-stocked for efficiency, and limited storage space. Food must be well packaged in the freezer to prevent dehydration, contamination, and flavor transfer between foods using materials like foil, bags, and rigid containers. Labels are important to identify frozen foods and note the freezing date. It is important to defrost the freezer when frost reaches 1 cm thickness and to follow basic rules like freezing only fresh food, rapid freezing, hygienic handling, and labeling.
Preservation of food
Food preservation aims to prevent natural decay, retain nutritional value and qualities like flavor and texture, and add variety to diets by storing food for later use. Key methods include removing moisture and air which germs need, reducing temperature through refrigeration and freezing, and adding chemical preservatives, salt, sugar or heating through processes like canning, pasteurization and sterilization.
Digestion and absorption
Digestion and absorption occur through both physical and chemical breakdown of food. Physical breakdown starts with mastication and continues through muscular action like peristalsis. Chemical breakdown is achieved through digestive juices containing enzymes that target specific nutrients like lipase breaking down lipids. Absorption mainly takes place in the small intestine through villi and lacteals, with glucose, amino acids, water soluble vitamins and minerals passing into blood capillaries and glycerol, fatty acids and fat soluble vitamins entering the lymphatic system. After absorption, waste continues through the large intestine where water is absorbed to form feces for excretion.
Recipebook2013
This document contains recipes for various cereals, cakes, biscuits, pastries, puddings, sweets, sauces, main dishes and sides. It includes recipes for typical spongy cake, swiss roll, easy chocolate cake, chiffon cake, coconut cake, oat cake, spicy bread, apple crumble and instructions for various icings and decorations. Further sections provide recipes for items like corn starch sweets, coconut cookies, brownies, chocolate chip cookies, Christmas cookies and methods for making pancakes and sauces. The document serves as a recipe book covering many food categories.
Hygienic practices
Hygienic practices in food handling and preparation are important to prevent contamination and food poisoning. Regulations cover manufacturing, packaging, transport, storage, food handler health and hygiene, facility sanitation, waste disposal, food preparation, and retail premises. Personal hygiene practices include washing hands and cleaning nails before preparing food, not coughing or sneezing over food, covering infections and cuts, wearing a clean apron, and avoiding licking fingers or touching food with hands. Food should be purchased from clean shops and stored properly at home according to label instructions, with leftovers consumed within 24 hours. Kitchen hygiene requires regularly cleaning surfaces, utensils, and floors and preventing animal access. Waste should be disposed of
Food intolerance
Some people have food intolerances or allergies that cause negative reactions when consuming certain foods. There are several types of food intolerances including enzyme deficiencies that prevent proper digestion, malabsorption issues that impair nutrient absorption, and allergic reactions from the immune system. Coeliac disease is an autoimmune reaction to gluten that damages the small intestine lining. Managing food intolerances requires identifying the specific intolerance and following dietary guidelines developed by a dietitian to avoid problematic foods.
Food additives
Food additives are used to preserve foods, improve quality, create new products, and make convenience foods. They must be effective in small quantities, safe for human consumption, and not alter food qualities. There are natural and artificial food additives. Common food additives include preservatives to prevent spoiling, colorants to enhance appearance, flavorings to improve taste, and thickeners to modify texture. Food additives must meet requirements to be used safely in limited amounts without changing foods' inherent properties in order to extend shelf life while maintaining nutrition and safety.
Meal planning
Meal planning considers various factors about individuals such as age, health conditions, customs, daily activities, likes/dislikes, and climate that influence nutritional needs and food requirements. Preparation and consumption of food is also impacted by the interests, abilities, resources, and atmosphere of the person cooking and eating. Advances in kitchen technology have led to faster lifestyles with more convenience foods and variety available, making meal planning even more important whether at home, restaurants, schools, hospitals, or hotels. Meal planning involves creating balanced meals that provide all necessary nutrients and considering special diets and definitions of meals like breakfast, lunch, dinner, and terminology used.
Hygienic practices
Hygienic practices in the handling and preparation of food are of great importance to prevent food contamination and poisoning. Food hygiene regulations cover all aspects of food manufacture, transport, storage, food handler health and activities, food premises, waste disposal, and food preparation practices. Personal hygiene like handwashing, hair tying, clean nails and aprons, and avoiding coughing or smoking over food is important when preparing food. Food should be purchased from clean shops and stored properly at home according to labels, using older foods first and refrigerating leftovers for no more than 24 hours. Thorough kitchen hygiene includes regular cleaning of surfaces and equipment and proper waste disposal to ensure food safety.
Food customs among minority groups
This document summarizes some food customs among minority religious groups. It discusses that Jews only eat kosher foods like beef, fish and certain poultry that are slaughtered in a special ritual. They also do not mix milk and meat. Hindus consider the cow sacred and do not eat beef, and orthodox Hindus avoid all meat. Muslims also have restrictions on pork and require halal slaughter of meat. They do not drink alcohol. For Christians, bread and wine represent the body and blood of Christ, and they traditionally avoid meat on Fridays and fasting before communion. The main religious feasts among these groups include Passover, Ramadan, Easter and Christmas.
Breakfast
Breakfast is one of the most important meals of the day as it provides glucose needed for brain function after an overnight fast without food. Eating breakfast improves kids' performance compared to skipping it. For those who can't eat a large meal first thing in the morning, it is recommended to eat something small initially and more later. The body needs energy from food to power cellular respiration and the various types of energy used for tasks like movement, maintaining body temperature, and nerve impulses. A balanced energy intake and output is important to avoid being underweight or overweight. Basal metabolism is the minimum energy required for essential body functions even at rest, while total metabolism includes energy for activities as well. Carbohydrates, proteins
Pregnant women
Pregnant women have increased nutritional needs to support the growth of the fetus through the umbilical cord and placenta. If nutrients are deficient in the mother's diet, the fetus will receive priority, potentially weakening the mother's health. Key nutrients that require increased intake during pregnancy include calcium, vitamin D, iron, and fiber to prevent issues like osteoporosis, night blindness, anemia, and constipation in both mother and baby. Diet should focus on obtaining sufficient energy and nutrients without excessive calories or fat that could lead to obesity.
Introduction to cookery
This document provides an introduction to cookery, outlining it as both an art and a science. It discusses the evolution of cooking from early humans discovering fire to the modern sophistication of food preparation. The document then covers various objectives and aims of cooking food, such as sterilization and increasing digestibility, palatability, and variety. It also describes different methods of heat transfer in cooking like conduction, convection, and radiation. The document concludes by classifying common cooking methods as either dry heat or moist heat and providing examples.
Professional cooking techniques student manual
This document provides an overview of the objectives and contents of a course on the physical and chemical processes involved in cooking. The course aims to teach students about how heat transfers to and affects different components of food, including proteins, carbohydrates, fats, and water. It will also cover topics like food preparation before cooking, methods of heat transfer through conduction, convection and radiation, effects of cooking on nutrients, and food preservation techniques like refrigeration and freezing. The document outlines the various sections that will be covered in the course.
Cooking Technique
This document discusses how cooking heats and alters food. It outlines the most important components of food - proteins, fats, carbohydrates, water, and minor components. It explains how heating causes proteins to coagulate, the Maillard reaction, and how it affects fats, carbohydrates, fiber and water. It also covers the three methods of heat transfer - conduction, convection and radiation - and how they work. In summarizing how cooking alters food, it mentions effects on nutrition, texture, color, aroma and flavor.
Cooking techniques
Powerpoint presentation of "Cooking Techniques" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Effects of heat on food
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
TYPES OF HEAT TRANSFER.pptx
There are three main types of heat transfer: conduction, convection, and radiation. Conduction involves the transfer of heat through direct contact between two objects. Convection refers to the transfer of heat by the circulation of fluids like air and water. Radiation transfers heat through electromagnetic waves and does not require direct contact between the heat source and object. Understanding these different heat transfer methods helps chefs control the cooking process.
thermal properties of food (1707045)PowerPoint Presentation.pptx
Thermal properties of foods control heat transfer during processing and are important for designing processing equipment. Key thermal properties include thermal conductivity, specific heat capacity, and thermal diffusivity. Thermal conductivity determines a food's ability to conduct heat, specific heat capacity is its ability to store heat, and thermal diffusivity describes how quickly heat can spread. Understanding these properties allows for optimizing processing times and temperatures to ensure food safety, quality, and energy efficiency.
cookery rules.pptx
This document discusses cooking methods and food preservation techniques. It defines cooking as preparing food using heat and describes various heat transfer methods like conduction, convection, and radiation. It explains different moist and dry cooking techniques such as boiling, simmering, steaming, roasting, baking, and frying. It also covers combination methods like braising and stewing. The document emphasizes the importance of proper food handling and storage to prevent toxicity and nutrient loss. It outlines traditional food preservation methods including drying, cooling, salting, and smoking.
More Related Content
Viewers also liked
Typicalexamquestions
This document contains typical exam questions on food and nutrition covering several topics:
1. Nutrition terms and nutrition-related problems including effects of deficiencies and excesses of proteins, fats, fiber, and more.
2. Nutritive value of foods including functions of proteins, vitamins, minerals, and dietary fiber sources.
3. Digestion and absorption processes for proteins, fats, carbohydrates, and other nutrients.
4. Dietary guidelines for active individuals, elderly, pregnant women, and more. Guidelines for meal planning, cooking, hygiene, and balanced diets.
5. Composition and value of main foods like eggs, fish, meat, dairy, cereals and
Convenience foods
Convenience foods are foods that are processed and either ready-to-eat or require minimal preparation. They gained popularity due to women entering the workforce, less time spent cooking, advances in food technology, more freezers for storage, and advertising. Convenience foods are quick and easy to prepare, save time and fuel, are easy to store and take when traveling, can be kept for emergencies, have little waste, and sometimes contain added nutrients, but they are more expensive than fresh foods, may lose nutrients during processing, contain little fiber, and often have extra salt, fat, and chemicals.
Freezer cookery
Freezers provide several advantages for storing food including various sizes, simple and effective freezing that preserves flavor and nutrients, and the ability to store whole meals and bulk purchases. Disadvantages include initial costs, needing to keep the freezer well-stocked for efficiency, and limited storage space. Food must be well packaged in the freezer to prevent dehydration, contamination, and flavor transfer between foods using materials like foil, bags, and rigid containers. Labels are important to identify frozen foods and note the freezing date. It is important to defrost the freezer when frost reaches 1 cm thickness and to follow basic rules like freezing only fresh food, rapid freezing, hygienic handling, and labeling.
Preservation of food
Food preservation aims to prevent natural decay, retain nutritional value and qualities like flavor and texture, and add variety to diets by storing food for later use. Key methods include removing moisture and air which germs need, reducing temperature through refrigeration and freezing, and adding chemical preservatives, salt, sugar or heating through processes like canning, pasteurization and sterilization.
Digestion and absorption
Digestion and absorption occur through both physical and chemical breakdown of food. Physical breakdown starts with mastication and continues through muscular action like peristalsis. Chemical breakdown is achieved through digestive juices containing enzymes that target specific nutrients like lipase breaking down lipids. Absorption mainly takes place in the small intestine through villi and lacteals, with glucose, amino acids, water soluble vitamins and minerals passing into blood capillaries and glycerol, fatty acids and fat soluble vitamins entering the lymphatic system. After absorption, waste continues through the large intestine where water is absorbed to form feces for excretion.
Recipebook2013
This document contains recipes for various cereals, cakes, biscuits, pastries, puddings, sweets, sauces, main dishes and sides. It includes recipes for typical spongy cake, swiss roll, easy chocolate cake, chiffon cake, coconut cake, oat cake, spicy bread, apple crumble and instructions for various icings and decorations. Further sections provide recipes for items like corn starch sweets, coconut cookies, brownies, chocolate chip cookies, Christmas cookies and methods for making pancakes and sauces. The document serves as a recipe book covering many food categories.
Hygienic practices
Hygienic practices in food handling and preparation are important to prevent contamination and food poisoning. Regulations cover manufacturing, packaging, transport, storage, food handler health and hygiene, facility sanitation, waste disposal, food preparation, and retail premises. Personal hygiene practices include washing hands and cleaning nails before preparing food, not coughing or sneezing over food, covering infections and cuts, wearing a clean apron, and avoiding licking fingers or touching food with hands. Food should be purchased from clean shops and stored properly at home according to label instructions, with leftovers consumed within 24 hours. Kitchen hygiene requires regularly cleaning surfaces, utensils, and floors and preventing animal access. Waste should be disposed of
Food intolerance
Some people have food intolerances or allergies that cause negative reactions when consuming certain foods. There are several types of food intolerances including enzyme deficiencies that prevent proper digestion, malabsorption issues that impair nutrient absorption, and allergic reactions from the immune system. Coeliac disease is an autoimmune reaction to gluten that damages the small intestine lining. Managing food intolerances requires identifying the specific intolerance and following dietary guidelines developed by a dietitian to avoid problematic foods.
Food additives
Food additives are used to preserve foods, improve quality, create new products, and make convenience foods. They must be effective in small quantities, safe for human consumption, and not alter food qualities. There are natural and artificial food additives. Common food additives include preservatives to prevent spoiling, colorants to enhance appearance, flavorings to improve taste, and thickeners to modify texture. Food additives must meet requirements to be used safely in limited amounts without changing foods' inherent properties in order to extend shelf life while maintaining nutrition and safety.
Meal planning
Meal planning considers various factors about individuals such as age, health conditions, customs, daily activities, likes/dislikes, and climate that influence nutritional needs and food requirements. Preparation and consumption of food is also impacted by the interests, abilities, resources, and atmosphere of the person cooking and eating. Advances in kitchen technology have led to faster lifestyles with more convenience foods and variety available, making meal planning even more important whether at home, restaurants, schools, hospitals, or hotels. Meal planning involves creating balanced meals that provide all necessary nutrients and considering special diets and definitions of meals like breakfast, lunch, dinner, and terminology used.
Hygienic practices
Hygienic practices in the handling and preparation of food are of great importance to prevent food contamination and poisoning. Food hygiene regulations cover all aspects of food manufacture, transport, storage, food handler health and activities, food premises, waste disposal, and food preparation practices. Personal hygiene like handwashing, hair tying, clean nails and aprons, and avoiding coughing or smoking over food is important when preparing food. Food should be purchased from clean shops and stored properly at home according to labels, using older foods first and refrigerating leftovers for no more than 24 hours. Thorough kitchen hygiene includes regular cleaning of surfaces and equipment and proper waste disposal to ensure food safety.
Food customs among minority groups
This document summarizes some food customs among minority religious groups. It discusses that Jews only eat kosher foods like beef, fish and certain poultry that are slaughtered in a special ritual. They also do not mix milk and meat. Hindus consider the cow sacred and do not eat beef, and orthodox Hindus avoid all meat. Muslims also have restrictions on pork and require halal slaughter of meat. They do not drink alcohol. For Christians, bread and wine represent the body and blood of Christ, and they traditionally avoid meat on Fridays and fasting before communion. The main religious feasts among these groups include Passover, Ramadan, Easter and Christmas.
Breakfast
Breakfast is one of the most important meals of the day as it provides glucose needed for brain function after an overnight fast without food. Eating breakfast improves kids' performance compared to skipping it. For those who can't eat a large meal first thing in the morning, it is recommended to eat something small initially and more later. The body needs energy from food to power cellular respiration and the various types of energy used for tasks like movement, maintaining body temperature, and nerve impulses. A balanced energy intake and output is important to avoid being underweight or overweight. Basal metabolism is the minimum energy required for essential body functions even at rest, while total metabolism includes energy for activities as well. Carbohydrates, proteins
Pregnant women
Pregnant women have increased nutritional needs to support the growth of the fetus through the umbilical cord and placenta. If nutrients are deficient in the mother's diet, the fetus will receive priority, potentially weakening the mother's health. Key nutrients that require increased intake during pregnancy include calcium, vitamin D, iron, and fiber to prevent issues like osteoporosis, night blindness, anemia, and constipation in both mother and baby. Diet should focus on obtaining sufficient energy and nutrients without excessive calories or fat that could lead to obesity.
Viewers also liked (14)
Similar to Heat transfer
Introduction to cookery
This document provides an introduction to cookery, outlining it as both an art and a science. It discusses the evolution of cooking from early humans discovering fire to the modern sophistication of food preparation. The document then covers various objectives and aims of cooking food, such as sterilization and increasing digestibility, palatability, and variety. It also describes different methods of heat transfer in cooking like conduction, convection, and radiation. The document concludes by classifying common cooking methods as either dry heat or moist heat and providing examples.
Professional cooking techniques student manual
This document provides an overview of the objectives and contents of a course on the physical and chemical processes involved in cooking. The course aims to teach students about how heat transfers to and affects different components of food, including proteins, carbohydrates, fats, and water. It will also cover topics like food preparation before cooking, methods of heat transfer through conduction, convection and radiation, effects of cooking on nutrients, and food preservation techniques like refrigeration and freezing. The document outlines the various sections that will be covered in the course.
Cooking Technique
This document discusses how cooking heats and alters food. It outlines the most important components of food - proteins, fats, carbohydrates, water, and minor components. It explains how heating causes proteins to coagulate, the Maillard reaction, and how it affects fats, carbohydrates, fiber and water. It also covers the three methods of heat transfer - conduction, convection and radiation - and how they work. In summarizing how cooking alters food, it mentions effects on nutrition, texture, color, aroma and flavor.
Cooking techniques
Powerpoint presentation of "Cooking Techniques" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
Effects of heat on food
Heat affects food and cooking in several key ways:
Proteins coagulate and toughen between 71°C to 85°C, but acids can speed coagulation and help dissolve connective tissue. Carbohydrates undergo processes like caramelization and gelatinization when heated, though acids inhibit gelatinization. Fiber in fruits and vegetables breaks down during cooking, making them softer, while sugar makes fiber firmer and baking soda softens it. Heat also causes fats to break down above their smoke point. Minerals and vitamins can be destroyed or leached out by heat and other cooking elements. Heat is transferred to food via conduction, convection, or radiation during different moist-heat or dry-heat
TYPES OF HEAT TRANSFER.pptx
There are three main types of heat transfer: conduction, convection, and radiation. Conduction involves the transfer of heat through direct contact between two objects. Convection refers to the transfer of heat by the circulation of fluids like air and water. Radiation transfers heat through electromagnetic waves and does not require direct contact between the heat source and object. Understanding these different heat transfer methods helps chefs control the cooking process.
thermal properties of food (1707045)PowerPoint Presentation.pptx
Thermal properties of foods control heat transfer during processing and are important for designing processing equipment. Key thermal properties include thermal conductivity, specific heat capacity, and thermal diffusivity. Thermal conductivity determines a food's ability to conduct heat, specific heat capacity is its ability to store heat, and thermal diffusivity describes how quickly heat can spread. Understanding these properties allows for optimizing processing times and temperatures to ensure food safety, quality, and energy efficiency.
cookery rules.pptx
This document discusses cooking methods and food preservation techniques. It defines cooking as preparing food using heat and describes various heat transfer methods like conduction, convection, and radiation. It explains different moist and dry cooking techniques such as boiling, simmering, steaming, roasting, baking, and frying. It also covers combination methods like braising and stewing. The document emphasizes the importance of proper food handling and storage to prevent toxicity and nutrient loss. It outlines traditional food preservation methods including drying, cooling, salting, and smoking.
Cookery rules and preservation of nutrients nagamani
Cooking food provides several benefits: it increases digestibility, preserves nutrients, and kills harmful bacteria. There are various methods of cooking, including dry-heat methods like baking, roasting, and grilling, and moist-heat methods like boiling, simmering, and steaming. Regardless of the specific method, cooking works by applying heat through conduction, convection, or radiation to cause physical and chemical changes in foods.
Ppt. microwaves
Microwaves work by emitting electromagnetic waves that cause water molecules in food to move, creating friction and heat. This heat starts on the outside of food and moves inward. Denser foods take longer to cook than less dense foods. Common ingredients microwaves are attracted to include fat, sugar, and water. Acceptable microwave-safe cookware includes glass, paper, and plastic, while metal pans are dangerous. Coverings like paper towels can prevent splatters and retain moisture during cooking. Proper microwave techniques such as stirring, turning, rotating, and allowing standing time help food cook evenly. Cooking time increases with larger portions or denser foods. Some foods like eggs in shells should not be microwaved.
Green Chemistry
Green Chemistry: Definition and Concepts of green chemistry, principles of green
chemistry, waste or pollution prevention hierarchy, green chemistry and sustainability
development, use of alternative feed stock (Bio fuel), green solvents, alternative sources of
energy: use of microwaves and ultrasonic energy
06 basic cooking principles
This document provides an overview of basic cooking principles, including what heat is, how it is transferred to foods, and its effects. It explains that heat is a form of energy that causes molecular vibration and expansion. Heat transfer occurs through conduction, convection, radiation, and induction. Conduction requires contact, convection uses liquid/gas, radiation does not require contact and uses infrared or microwave waves, and induction heats metal. The effects of heat on foods include coagulation, gelatinization, caramelization, evaporation, melting, softening, and vitamin/pigment destruction. Cooking times depend on temperature, heat transfer speed, and food characteristics.
Heat energy
The document discusses heat energy and its effects on the human body. It explains that exposure to the sun's heat energy can cause sweating, thirst, reddening of the skin, and smelling musky. It then provides tips for protecting against excessive heat, such as avoiding direct sun exposure especially from 10am-2pm, drinking plenty of water, wearing loose cotton clothes, and staying alert for signs of heat illness like dizziness or fainting.
Methods of heat transfer
The document discusses three main methods of heat transfer: conduction, where heat travels through solid materials; convection, where heat travels with moving air or liquids and sets up currents; and radiation, where heat travels in rays like from the sun and occurs during grilling without the food touching the heat source. It also covers different cooking methods like roasting, frying, boiling, and baking, as well as microwave cooking which uses electromagnetic waves to cause particles to vibrate and build heat inside food.
1. L.P. Principles, Methods and Techniques in Cooking.docx
The document outlines a lesson plan for teaching students about principles, methods, and techniques in cooking. It covers key topics like heat transfer, moist and dry cooking methods, and measuring temperature. The lesson plan includes objectives, materials, procedures, and an assessment. Students will learn to define heat and heat transfer, differentiate between moist and dry cooking, and identify various cooking techniques like boiling, baking, and frying. They will also learn about the three methods of heat transfer: conduction, convection, and radiation.
Tratamiento termico en alimentos por calor 123
This document discusses heat treatments used in food processing. It begins by defining heat treatment and describing its objectives. It then explains various heat treatment methods like cooking, blanching, pasteurization, and sterilization. Cooking can be done through immersion, extrusion, or other systems. Blanching aims to clean products, inactivate enzymes, and reduce microbes. Pasteurization and sterilization both involve applying heat to food but to different degrees, with sterilization using higher temperatures to eliminate all microorganisms. The document also covers heat transfer mechanisms and how treatment times depend on factors like food properties and temperature. It analyzes the effects of heat treatments on nutrients and quality.
Earth's Resources
Earth provides many natural resources that are necessary or useful to humans. Resources can be classified as renewable or nonrenewable. Renewable resources, like sunlight, wind, water, and plants, can replenish themselves within our lifetime or within a human timescale. Nonrenewable resources, like fossil fuels and minerals, cannot replenish themselves within our lifetime or within a human timescale. It is important that humans use all resources sustainably so they will be available for future generations.
Heat
This document discusses different methods of heat transfer - conduction, convection, and radiation. It provides examples of each in daily life and defines key related terms like temperature, units of heat, calorimetry, calorimeter, thermostat, and thermoflask. Conduction occurs through direct contact between objects and involves the transfer of kinetic energy between adjacent particles. Convection involves the movement of molecules or atoms within fluids like liquids and gases. Radiation can transfer heat through empty space via electromagnetic waves.
Cooking preservation, types of cooking and methods of cooking
Cooking food involves applying heat through various methods like conduction, convection and radiation. This causes chemical and physical changes in foods that make them safer, easier to digest and more palatable. The main cooking methods are moist heat cooking using boiling, simmering and steaming, and dry heat cooking like baking, roasting and frying. Each method impacts foods in different ways like making meat tender through braising or keeping vegetables nutritious by blanching. Proper application of heat during various cooking processes helps prepare tasty, nutritious meals.
for OHP
Global warming refers to the increase in average temperatures around the world due to rising levels of greenhouse gases like carbon dioxide in the atmosphere. Greenhouse gases occur naturally but human activities like burning fossil fuels have increased their levels, trapping more heat from the sun and changing the climate. Effects of global warming include melting ice caps, rising sea levels, more extreme weather, and threats to human health and agriculture. Individual actions like using less energy, driving less, recycling, and planting trees can help address the problem.
Similar to Heat transfer (20)
thermal properties of food (1707045)PowerPoint Presentation.pptx
thermal properties of food (1707045)PowerPoint Presentation.pptx
Cookery rules and preservation of nutrients nagamani
Cookery rules and preservation of nutrients nagamani
1. L.P. Principles, Methods and Techniques in Cooking.docx
1. L.P. Principles, Methods and Techniques in Cooking.docx
Cooking preservation, types of cooking and methods of cooking
Cooking preservation, types of cooking and methods of cooking
Heat transfer
- 1. HEAT AND FOOD Heat is produced when the molecules in a substance vibrate and move rapidly, the faster the movement, the more heat energy is produced! Celsius (ARG) There are 2 temperature scales Farenheit (USA) Reasons for “cooking” food 1. to destroy or inactive pathogenic microorganisms. 2. to preserve food from natural and microbiological decay. 3. to destroy natural toxins (poison) for example : certain beans. 4. to help digestion, reduce bulk (raw vegetables). 5. to make it easier to eat. 6. to make it more appetizing or attractive (for example thickening a sauce, dissolving gelatin, cakes, biscuits). 7. to enhance flavor. 8. to give variety in diet (as more food can be eaten). 9. to provide hot food in cold climates. Cooking methods according to HOW heat is TRANSFERRED to the food Heat is transferred from a source of heat to colder zones. Ø Conduction: heat is conducted by friction of molecules. Heat is in contact with heated items. Food is cooked by conduction. Good conductors: metals like silver, aluminum, iron (all of the casseroles); water.(frying – stewing – boiling). Poor conductors: plastic, wood, cotton, wool (that is why oven gloves, pan handles, wooden spoon, etc, are made of these materials). Ø Convection: heat is transferred through air or water currents (roasting - baking – boiling – steaming). Ø Radiation: heat travels through space as electromagnetic waves (microwave) or infra red rays (grill barbecue).This is the way in which sunlight reaches the Earth. Most of the times 2 of these combine together (as when something is cooked by the heat of conduction and convection together). Cooking methods according to HOW heat is APPLIED to the food Ø Moist method: heat is applied through a liquid. Ø Dry method: heat is applied directly to food (no water interference). Ø Frying method: heat applied through fats and oils. Ø Microwave: heat generated through electromagnetic waves.