Differentiate between convection and conduction? How is food cooked? [3 MARKS]
Differentiate between convection and conduction? How is food cooked? [3 MARKS]
Difference: 2 Marks
Cooking: 1 Mark
Conduction: Conduction is the process of transfer of heat from the hotter part to the colder part of an object without the movement of the particles. Also, in conduction, heat gets transferred between substances that are in direct contact with each other.
Convection: It is the process of transfer of heat by the movement of particles of a medium from one place to another. It takes place in liquid and gases.
Cooking of food usually uses a combination of conduction, convection and radiation. Conduction transfers the heat using direct contact; food is heated directly in a metal pan, in a liquid, or surrounded by air. Dropping an egg into a pan of boiling water is a good example. Convection occurs by the movement of air, liquid, or steam around the food. For example, as a pan of soup heats up on the stove, heat moves from the bottom of the pan. Heat transfer by radiation occurs when microwave (light waves) or infrared energy (heat waves) is spread into the food. As the microwaves penetrate the food, they bump into molecules of water and fat, causing them to vibrate rapidly. This vibration creates friction, which creates heat that cooks the food.
Difference: 2 Marks
Cooking: 1 Mark
Conduction: Conduction is the process of transfer of heat from the hotter part to the colder part of an object without the movement of the particles. Also, in conduction, heat gets transferred between substances that are in direct contact with each other.
Convection: It is the process of transfer of heat by the movement of particles of a medium from one place to another. It takes place in liquid and gases.
Cooking of food usually uses a combination of conduction, convection and radiation. Conduction transfers the heat using direct contact; food is heated directly in a metal pan, in a liquid, or surrounded by air. Dropping an egg into a pan of boiling water is a good example. Convection occurs by the movement of air, liquid, or steam around the food. For example, as a pan of soup heats up on the stove, heat moves from the bottom of the pan. Heat transfer by radiation occurs when microwave (light waves) or infrared energy (heat waves) is spread into the food. As the microwaves penetrate the food, they bump into molecules of water and fat, causing them to vibrate rapidly. This vibration creates friction, which creates heat that cooks the food.
