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Cooking Food :fire: - Coggle Diagram

- - - - example: a piece of beef steak is cooked through conduction
  - - - example :cake batter or chicken in the oven by the movement of hot air created by convection currents
  - - - example, grilled meat absorb heat from infrared rays emitted by hot charcoal and gets cooked
- - - - baking. definition: food is placed in hot enclosure (e.g. hot oven) and preheated from 150 to 220C to make sure food starts to cook immediately. heat transfer: conduction, convection and radiation. advantage browning of the food surface as well as flavour and texture. more food can be baked at the same time. healthier cooking method as little or no oil is used disadvantage: high temperature lead to loss of heat sensitive vitamins and slow cooking method and high energy consumption
        
        example starchy or flour based food - potatoes and cakes, poultry and fish
      - grilling definition: by placing food on top or below a heat source (e.g. glowing charcoals) and brushed with a thin layer of oil to prevent charring and improve flavour. heat transfer: radiation by infrared waves. advantage: relatively quick method of cooking, most nutrients are well retained, browned surface and distinctive flavour, and texture, low fat cooking method disadvantage:, constant attention, loss of b group vitamins and vitamin c, risk of carcinogen compounds
        
        example cooking thin or tender cuts of meat, sausages, seafood and thinly sliced vegetables
      - dry frying definition food is cooked in its own fat. food high in fats