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The chopped Potatoes are in cold water and ready to be boiled, they are still in their natural state and no physical or chemical reactions are occurring. The potatoes are hard and firm.

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As the potatoes Boil, Gelatinisation starts to occur when the potatoes are being boiled, and little starch is released because potatoes have starch and starch granules absorb liquid in the presence of heat. Physical changes start to occur, the potatoes start to become more soft and tender. The methods of heat transfer is convection because the water is being heated up by conduction which is boiling the potatoes with convection.

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As the potatoes are being mashed, they expand and gelatinsation occurs. The potatoes are absorbing the excess water and the mash is becoming thick and smooth. When the butter and cheese is added, the cheese and butter melt and change the texture of the mash to a more fluffy consistency.

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As the onions and carrots are sautéing. The phyiscal changes are that both the onion and carrot are softening, the onion is also turning more translucent and has a more darker colour. The method of heat transfer is conduction because the heat is in direct contact to the pan which sautes the vegetables

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As the meat is cooking. The structure of the protein changes because of the application of heat, this is also known as Denaturation. This causes the meat to shrink and turn a brown colour which. The physical changes are that the spoon is breaking apart the meat and tearing it into small pieces. The heat transfer is conduction because the meat is in direct contact with the pan.

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Step 6 - Adding the water, tomato paste, Peas, and seasoning 

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Step 6 - Adding the water, tomato paste, Peas, and seasoning 

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As we add the water, tomato paste, and seasonings the sauce becomes more lose. The sauce starts to simmer and evaporate the water, their is no chemical change. The heat transfer is conduction because the sauce is in direct contact with the pan and the vegetables are getting cooked by convection because the sauce is hot.

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As we add the cornstarch, the sauce begins to thicken, The starch granules is absorbing the water in the sauce because heat is present, this makes the sauce more viscous and beings to form a thick consistency. The method of heat transfer is conduction.

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First, we put the thickened sauce in an aluminum tray, then we add our fluffy mashed potatoes on top of the sauce. Then we get cheese and put it into of our pie.

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As the pie is baking, The amino acids in the cheese and milk which is in the mash potato decompose and form into one molecule. This is also known as a Maillard reaction. The method of heat transfer is convection which cooks the pie by making the hot air rise and the cool air sink. This causes a cycle that rotates the hot and cold air

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When the pie is taken out of the oven, the pie looks aesthetically  pleasing to the eye. The cheese is perfectly melted and golden because the of Maillard reaction in which the amino acids decompose and form into one molecule. The sauce is bubbling on top. Dig in and enjoy!!!!