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Types of heat transfer

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Hot-fat methods of cooking

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Cooking using hot fat uses oil or fats to cook food. Some examples of this cooking method are stir-frying, dry-frying, shallow-frying and deep-frying.

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- Dry frying is used for food that contains fats in itself.
- No oil is used as the food is cooked in its own fats.
- Best to use a non-stick pan.
(Eg. Bacon, nuts and sausages)
Safety Precautions:
- Watch the food carefully to prevent overcooking.
- It is a quick method of cooking
- Only food with enough fats are suitable for dry-frying.
(Eg. of dry-frying food)

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Grilling is cooking food directly over an open fire or with heat from an electric or gas grill. Food needs to be brushed lightly with oil or sauce to prevent it from drying out. The food should also be turned occasionally to ensure even cooking.

Advantages:
1. It is a healthy method as fats in the food melt and drip out during grilling.
2. Grilled food is cooked quickly.
3. There is little loss of nutrients :)

Disadvantages:
1. Grilled food needs to be constantly monitored to prevent it from burning.
2. Tough cuts of meat are not suitable for grilling

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steaming is cooking food using the hot water vapour or steam form boiling water.
A conventional steamer or a electric steamer is used to steam food.
Advantages of Steaming:
- When frying, baking or boiling, this temperature is easily overcome. These are some other advantages of steaming: Steamed foodstuffs are better digested. Food keeps vitamin C and E which are antioxidant and improve our skin aspect removing substances that produce ageing
-It is a healthy method as little or no oil is required.
Disadvantages of Steaming:
-It is a slower method compared to boiling.
Examples of food cooked by steaming:
dimsum,angku kueh
WE HOPED YOU ENJOY THIS PRESENTATION :) HAVE A NICE DAY

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- Baking utilizes hot air to transfer heat to food and can yield a wide variety of results depending on the temperature, rack position, and type of baking sheet or dish being used. Baking with a conventional oven uses still hot air while a convection oven uses forced air that blows over food as it cooks. Convection cooking transfers heat more quickly and therefore often has a shorter cooking time than with conventional ovens.
-baking is cooking food using hot air in the oven.
examples of food cooked by baking: cakes,bread,corn,meat ,pastries,potatoes.
-advantages:
-there is little loss of nutrients
-the surface of baked products turns  brown, giving it a nice appearance
-disadvantages:
-it is a slow method of cooking
-

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Deep-Frying is food that are cooked by deeply immersing it in a large amount of hot oil.

Examples: Doughnuts, spring rolls, french fries

[Safety Precaution]
-Place food into oil gently
(To prevent oil splatter)

[Advantages]
-It is quick method of cooking
-Food has a crispy texture, and turns golden brown.

[Disadvantages]
-Food absorbs a lot of oil
(Increasing the energy value of the food)
-The high temperature destroys Vit. B & C in food.

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A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables   and may include meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood
advantages of stewing:
- there is little loss of nutrients as the food and cooking liquids are served together.
- stewed food is easier to digest as tough food such as carrots softens during stewing. (quite suitable for the elderly.)
disadvantages of stewing:
- it is a slooowww method of cooking, hence it requires more energy.
an example of a dish that uses the stewing method is beef stew. (below)

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- Transfer of heat to food through the movements of liquid or air
- Transfer of heat through movement of particles
- Warm particles rises, cool particles fill in spaces below
- It is a continuous cycle.
- occurs in liquid and air
- Example:
Convection oven
- Advantage:
Can cook in a very little time
- Disadvantages:
Expensive

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- Food is cooked partially by submerging into hot oil.
- Food must be turned ocasionally on both sides.
(Eg. Meat patties, portion-sized cuts of fish)
Safety Precaution:
- Food to be fried must be free from moisture to prevent oil from splattering.
- It is a quick method of cooking.
- Food tends to be oily if too much oil is used
(Eg. of shallow-frying food)

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- Transfer of heat to food through direct contact from one object to another
- Transfers heat from a warmer part of an object to a cooler part of the same object / heat from a warmer object to a cooler object
- Occurs in solid
- Example:
frying (food)
- Advantages:
Good conductors of heat
- Disadvantages:
Cannot make a fire fast as conduction does not work well  with wood, paper, air and cloth.

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- Transfer of heat to food directly from the heat source through the energy waves known as infrared rays.
- Travels through matter or empty spaces
- The waves travel in the form of electromagnetic waves from one point to another without a medium.
Example:
Grilling (food)
Advantage:
Has the potential of dis-infesting dried food to reduce storage losses and dis-infesting foods and vegetables to meet quarantine requirements for export
Disadvantage:
Causes dehydration and uneven cooking

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The food is cooked by tossing and stirring quickly in a small quantity of oil.

Examples: noodles, sliced meat, vegetables

[Safety Precautions]
-Ensure that the pan or wok is dry before adding oil.
(to prevent splattering)

[Advantages]
-It is a quick method of cooking
-Little loss of nutrients

[Disadvantages]
-Tends to be oily if too much oil is used

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Example(boiled egg) with all three types of heat transfer

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Example(boiled egg) with all three types of heat transfer

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Boiling water under a direct heat source. The radiation is from the heat source which gives the fire to the base of the pan. There is convection in the boiling water where there is movement in the water particles. There is also conduction where the heat is transferred to the base of the ban before heating the egg to make boiled egg in the pan.

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Boiling is cooking food in liquid that has reached a temperature of 100 degree Celsius. The food to be cooked is fully immersed in the boiling liquid. A saucepan or pot with a tight-fitting lid is usually used.
Advantages of Boiling
- It is a healthy method as little or no oil is required
- Boiled food is easy to digest
- It is a fast method for small quantities of food.
Disadvantages of Boiling
- Water-soluble vitamins such as vitamins C and B- group dissolve in the boiling liquid and are lost if the liquid is not consumed
- Boiled food tends to be bland
Examples including hard-boiled eggs and boiled prawns