Chapter 5: Energy: Matter in Motion Part 2
This flashcard set covers the three types of heat transfer—conduction, convection, and radiation—explaining how each works, where they occur, and their roles in cooking. Perfect for food science and culinary learners.
Name the 3 types of heat transfers.
1) Conduction
2) Convection
3) Radiation
Key Terms
Name the 3 types of heat transfers.
1) Conduction
2) Convection
3) Radiation
Define conduction.
Transfer of heat through matter from particle to particle collisions
Where does conduction occur?
Only in metals at the molecular level
What happens to electrons during conduction?
Heated electrons skip over tens of hundreds of atoms and speed the heat transfer
Define convection.
Transfer of heat by the motion of molecules within a liquid or a gas (water or air)
Is conduction or convection faster?
Convection
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| Term | Definition |
|---|---|
Name the 3 types of heat transfers. | 1) Conduction |
Define conduction. | Transfer of heat through matter from particle to particle collisions |
Where does conduction occur? | Only in metals at the molecular level |
What happens to electrons during conduction? | Heated electrons skip over tens of hundreds of atoms and speed the heat transfer |
Define convection. | Transfer of heat by the motion of molecules within a liquid or a gas (water or air) |
Is conduction or convection faster? | Convection |
Give a common example of convection. | Cooking food in water |
Define radiation. | Transfer of heat by electromagnetic waves (browning). |
What doesn't radiation need? | The presence of matter |
Give examples of radiation. | Browning of baked goods, roasted foods, broiling, rotisserie cooking, solar oven |
What do phase changes need? | A flow of energy |
Gas to Solid | Deposition |
Solid to Gas | Sublimation |
Liquid to Gas | Evaporation |
Gas to Liquid | Condensation |
Solid to Liquid | Fusion |
Liquid to Solid | Crystallization |
What is the energy needed to melt/freeze called? | Latent heat of fusion |
What is the energy needed to evaporate/condense called? | Latent heat of vaporization |
What is the energy needed to complete rearranging of molecules during phase change called? | Latent heat |
How is the temperature at the point of a phase change? | T remains constant |
Why is understanding phase changes important? | Important in processing and preserving food products |
Name the 3 factors that affect rates of reaction in food preparation. | 1) Temperature of reactants |
If a child is swinging, the fastest speed will be at the bottom of the swinging motion when maximum ____ is reached and slowest speed at the top of the swinging motion when maximum ___ is reached. | Ek | Ep |
If you are sitting perfectly still, your body has energy. | External potential energy | External kinetic energy |
Where is the internal kinetic energy in your body? Internal potential energy? | Kinetic: molecules within body are moving and doing work |
A waterwheel is a form of ____ energy | Kinetic mechanical energy |
Making homemade ice cream by mixing salt and ice is a ____ reaction | endothermic reaction, lowers temperature |
Digestion is an _ reaction | exothermic |
Dissolving NaOH in water is an ____ reaction | exothermic |
What is visible radiant energy called? | Light |
How do microwaves cook food? | Microwaves cause polar compounds to vibrate. This causes friction which produces heat. |
What kinds of foods will cook faster in a microwave? | Foods with high water content, or foods that are high in fats and sugar (help conduct heat) |
What are the advantages of induction cooktops? |
| - Surface of the cooktop stays relatively cool |
Why is grilling not seen as healthy? | Carcinogens are formed when meats are grilled |
Why is water a great cooking medium? | High heat capacity, rapidly absorb heat or transfer it |
Would a glass of water and a pitcher have the same heat? And temperature? | Temp: same |
When temperature is the same between two objects, how does heat flow? | It stops |
What type of heat transfer is a pan touching a heat source? When will the heat transfer stop? | Conduction | When heat source, pan, and food have the same temp |
What type of heat transfer is cooking food in water or baking? When will the heat transfer stop? | Convection | When the fluid is the same temperature throughout |
Frost forming on a window in a cold morning is an example of what phase change? | Deposition | Water vapor --> solid state |
Gas rising from dry ice is an example of what phase change? | Sublimation |
What phase change is used to freeze and dry foods at the same time? ex: freeze dried coffee | Sublimation |
If a substance is being cooled, latent heat is being . This occurs during | released | crystallization, condensation, deposition |
If a substance is being heated, latent heat is being . This occurs during | absorbed | melting, vaporization, sublimation |
T or F: The rate of a reaction approximately doubles for every 10oC increase in temperature | True |