SHA HF 120 Chapter Notes - Chapter 7: Croissant, Irradiation, Al Dente

• School: Boston University
• Department: Hospitality Administration
• Course: SHA HF 120
• Professor: Defronzo

Document Summary

It is imply the movement of heat from one item to another through direct contact. Convection refers to the transfer of heat through a fluid, which may be liquid or gas. It is actually a combination of conduction and a mixing in which molecules in a fluid move from a warmer area to a cooler area. Pan-frying used heat transmission by conduction from the pan to the food from the hot fat by convection. Deeping frying is a dry heat cooking method that uses conduction and convection to transfer heat to food submerged in hot fat. Roasting and baking"s heat transferred by convection to the food"s surface and then penetrates the food by conduction: infrared cooking is commonly used with toasters and broilers. The glowing coals of a fire are another example of radiant heat: proteins coagulate: the irreversible transformation of proteins from a liquid or semiliquid to a solid state.