AQA GCSE Food Preparation and Nutrition: Student Book

What will I learn? Why food is cooked and how heat is transferred to food 2.1.1 In this section you will learn about: the reasons why food is cooked the different methods of transferring heat to food: conduction , convection and radiation . Reasons why food is cooked Food is cooked for a variety of reasons. The table below tells you the reasons why: Explanation Some foods must be thoroughly cooked to destroy the food poisoning bacteria they are likely to contain. To make food safe to eat Beef burgers White fish Heat transfer : the way in which heat energy is passed into food Conduction : transferring heat through a solid object into food Convection : transferring heat through a liquid or air into food Radiation : transferring heat by infra-red waves that heat up what they come into contact with High-risk foods : foods that are more likely to cause food poisoning than others Key terms High-risk foods such as meat, poultry and fish Chicken Chapter 1 Nutrients Section 2: Food Science 78 3 Cooki g of food and heat transfer