CAS EC 101 Lecture Notes - Lecture 7: Coagulation, Maurice Ravel, Irradiation

• School: Boston University
• Department: Economics
• Course: CAS EC 101
• Professor: Michael Manove

Document Summary

Identify four cooking methods that rely on both conduction and convention to heat foods. Conduction: is the most straightforward means of heat transfer. It is simply the movement of heat from one item to another through direct contact. Convention: refers to the transfer of heat through a fluid, which be liquid or gas. Convention is actually a combination of conduction and mixing in which molecules a fluid (whether air, water or fat) move from a warmer area to a cooler one. Identify two cooking methods that rely on infrared heat. Toasters and broilers: uses an electric or ceramic element heat to such a high temperature that it gives off waves of radiant heat that cook the food. Radiant heat waves ravel at the speed of light in any direction until they are absorbed by a food. Describe the process of coagulation and its significance in food preparation.