Question

chapter 15 heat transfer and cooking methods exam accomodated
matching
match the following terms and identifying phrases.
a. broiler pan
b. broiling
c. caramelization
d. coagulate
e. conduction
f. convection
g. denaturation
h. fond
i. grilling
j. induction
k. maillard reaction
l. mechanical convection
m. microwave radiation
n. radiation
n 1. transfer of heat through electromagnetic energy by way of infrared waves and microwav
e 2. performed in an oven using a direct heat source located above the food.
f 3. takes place when heated particles in a gas or liquid flow from a heated area to a cooler
with them.
l 4. uses fans to create the flow that moves heated particles.
h 5. bits of food that are stuck to the bottom of the pan after cooking is complete.
m 6. transfer of energy through short, high - frequency waves.
g 7. change in a protein’s structure when heat, an alkali, or an acid is applied.
i 8. cooking performed with a heat source located below the food.
e 9. movement of heat from one substance to another by direct contact.
a 10. steel slotted pan with stick - resistant finish.
d 11. occurs when protein molecules form new bonds.
k 12. occurs when heat is applied to foods containing both amino acids and sugars.
c 13. browning that occurs when heat is applied to sugar.

Explanation:

To solve this matching problem, we analyze each term and its definition:

1. Radiation (N): Heat transfer via electromagnetic energy (infrared, microwaves).
2. Broiling (B): Oven cooking with heat above food.
3. Convection (F): Heat transfer by fluid (gas/liquid) particle movement.
4. Mechanical Convection (L): Fans move heated particles (forced convection).
5. Fond (H): Food bits stuck to pan after cooking.
6. Microwave Radiation (M): Energy transfer via high - frequency waves.
7. Denaturation (G): Protein structure change from heat/chemicals.
8. Grilling (I): Cooking with heat below food.
9. Conduction (E): Heat transfer by direct contact.
10. Broiler Pan (A): Steel slotted, stick - resistant pan.
11. Coagulate (D): Protein molecules form new bonds.
12. Maillard Reaction (K): Reaction between amino acids and sugars (heat - induced browning).
13. Caramelization (C): Sugar browning from heat.

Answer:

s:

1. N. radiation
2. B. broiling
3. F. convection
4. L. mechanical convection
5. H. fond
6. M. microwave radiation
7. G. denaturation
8. I. grilling
9. E. conduction
10. A. broiler pan
11. D. coagulate
12. K. Maillard reaction
13. C. caramelization