FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 3 : Methods of Food Preparation

Introduction

Heat may be transferred to the food during cooking by conduction, convection, radiation or by the energy of microwaves (electronic heat transfer).

Photographs -conduction, convection, radiation or by the energy of microwaves

Water or steam and air or fat or combinations of these are used as cooking media. Moist heat involves water and steam. Air or fat are used in dry heat. Foods can also be cooked by microwaves.