What are the names of cookery terms applied to conduction, convection and radiation?
Cooking methods involving conduction, convection, and radiation are fundamental techniques in the culinary world. Here are the names of cookery terms associated with these heat transfer methods:
1. Conduction: Conduction refers to the direct transfer of heat from one object to another through physical contact. In cooking, some terms related to conduction include:
- Searing: This term refers to the process of browning food by cooking it on high heat in direct contact with a hot surface, such as a pan or grill.
- Sauteeing: Sauteeing involves quickly cooking small pieces of food in a shallow pan over direct heat, allowing conduction to cook the ingredients evenly.
2. Convection: Convection involves the transfer of heat through the movement of a fluid, such as air or water. In cooking, terms associated with convection include:
- Baking: Baking is a cooking method that utilizes convection by placing food in an enclosed space (such as an oven), where the heat circulates and cooks the food evenly.
- Roasting: Similar to baking, roasting involves cooking food in an open pan, using hot air convection to cook the food from all sides.
3. Radiation: Radiation refers to the transfer of heat through electromagnetic waves without direct contact. In cooking, terms related to radiation include:
- Grilling: Grilling is a method where heat from below (usually a source of fire or electric heat) directly heats the food by radiation.
- Broiling: Broiling is similar to grilling but involves heating from above the food source, usually using an oven's broiler element.
Knowing these terms allows you to understand the cooking techniques associated with each heat transfer method and provides a foundation for understanding different recipes and cooking processes.