Please enable JavaScript.
Coggle requires JavaScript to display documents.
Cooking of food and heat transfer - Coggle Diagram
Cooking of food and heat transfer
Sensory qualities
Aroma
Flavour
Appearance
Texture
Sound
Moist cooking methods
Poaching
Boiling
Braising
Simmering
Steaming
Stewing
Oil cooking methods
Stir frying
Sauteing
Roasting
Deep fat frying
Shallow frying
Dry heat cooking
Microwaving
Baking
Grilling
Dry frying
Why is food cooked?
To make it safe
To develop flavour
To improve shelf life
To give people variety
To improve texture and aesthetics
Different ways of transferring heat to food
Conduction
Transferring heat through solid object into food
Convection
Transferring heat through a liquid or air into food
Radiation
Transferring heat infrared waves