Term
Which of the following is likely to radiate, or emit, the most amount of heat?
a. Shiny aluminum pan.
b. Dull aluminum pan.
c. Dull black pan. |
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Definition
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Term
| One way to slow down heat conduction is to use |
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Definition
| air as an insulator, as is done in a double boiler or when double-layering sheet pans. |
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Term
| When burned-on food is not scoured from sheet pans, the blackened sheet pans |
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Definition
| will likely cause uneven baking. |
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Term
In general
a. solids conduct heat faster than liquids and gases.
b. liquids conduct heat faster than solids and gases.
c. gases conduct heat faster than solids and liquids. |
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Definition
| a. solids conduct heat faster than liquids and gases. |
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Term
| The type of material least likely to react with foods and discolor them is |
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| All else being equal, sugar will heat up and caramelize fastest in pans made of |
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Definition
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Term
| All else being equal, the least expensive pans are made of |
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Definition
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Term
| Cookies closest to an oven wall in a conventional oven will most likely bake up |
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Definition
| darker than cookies closer to the center of the oven. |
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Term
| Heat transfer by convection |
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Definition
| can be increased by stirring a mixture in a pot, by moving air around products using fans, or by moving products through air (as is done in a revolving rack oven or a reel oven). |
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Term
| Compared with conventional ovens, convection ovens typically require |
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Definition
| lower oven temperatures and shorter baking times. |
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Term
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Definition
| works with any flat-bottomed pan that holds a magnet, such as cast iron and certain stainless steel pans. |
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Term
| Explain how each of the three main ways of heat transfer contributes to the baking of a cake in the oven. |
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Definition
| Heat is radiated from the heat source and from hot oven walls to the outside surfaces of the cake pan and the cake. Heat is conducted from the outside surfaces of the cake pan through the pan to the cake, and it is conducted from the outside surfaces of the cake to its interior. Convection currents transfer hot air from the heat source to the rest of the oven, for faster and more even baking (depending on the consistency of the cake batter, convection currents might also set up within the batter. |
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