IM No. 3.

1
Course Code: MHE-5
Course Title: Principles of Food Preparation

Lesson No. 3.1

Heating Foods

I. Objectives: At the end of the lesson, you are expected to:

a. Enumerate the types of heat transfer in foods;
b. Explain how each type of heat is transferred in foods;
c. Familiarize heating temperatures in preparing foods.

II. Discussion:

The use of proper equipment in top condition is of primary importance in the production of good food.
Standardized equipment like variety of knives, the right kitchen tools, utensils, and appliances all
contribute to good quality food.

Food preparation has come a long way since someone dropped some meat on the fire accidentally and
managed to retrieve it a few minutes later and discovered that it tasted quite good that way. Of course,
nobody really knows how cooking was discovered. It is safe to say, however that cooking methods have
increased steadily in sophistication since then, and knowing how to heat food properly and with correct
equipment is now essential in food preparation.

Heating foods is necessary in food preparation. Heat is the energy that is produced by the rapid movement
of molecules. The molecules in living organisms always have some motion; heat speeds up that motion,
while cold temperatures slow it down. Freezing and boiling are extremes of the range in temperatures
encountered in food preparation that owe their effects to changes in this kinetic energy (energy
associated in motion) of molecules.

Heat intensity is measured with the use of temperature scales like Fahrenheit (⁰F), Celsius or Centigrade
(⁰C) and Kelvin (⁰K). kelvin is primarily used in scientific research. All those uses the thermometer but
there are varieties of thermometer like bulb thermometers, pocket thermometers (instant-read
thermometers) and battery-operated digital thermometers.
Three main scales used to measure heat intensity.
Temperatures important in preparing foods.
Sources of heating foods are usually electricity and gas (natural or butane) but secondary sources such as
wood, coal, and charcoal may be used for heating. Do you wonder how heat is transferred? Let me explain.

First is through conduction. Adding heat to molecules increases their kinetic energy and their ability to
transfer heat to neighboring molecules. Heat from the electric coil or gas flame is conducted to the pan
or fryer and then to its contents. The material and size of the pan greatly affect the speed and efficiency
of heat transfer. Copper is an excellent heat conductor and is often used to line the bottom of stainless
steel pans. The dark dull surface absorbs the heat more readily, which shortens the baking time. Tempered
glass conducts heat in such a manner that baking temperatures should be reduced by 25⁰F (4⁰C) when it
is used.

Second is by convection. This is based on the principle that heated air or liquid expands, becomes less
dense, and rises to the surface. The cooler, heavier air or liquid originally on top moves to the bottom,
where it is heated, thus creating continuous circular currents. An example is baking in an oven. Baked
goods rely on convection to allow the hot air to rise in ovens where the heating unit is at the bottom.
Convection ovens have air circulating system while standard ovens do not have. Fans move the air more
quickly and even around the food which speeds up the baking time. However, it has drawbacks like causing
foods to lose moisture and cake batters more prone to uneven tops. Injecting steam into a convection
oven helps to reduce the drying and shrinking effects. Other examples of convection cooking are
simmering, steaming, and deep-fat frying. The use of water and fat to heat a food relies on both
conduction and convection. For example, once the heat from convection begins to heat a baked potato,
conduction takes over when the heat [penetrates the potato’s water molecules and moves the heat to
the center of the potato. Since water conducts heat more efficiently than air, it takes less time to boil than
to bake a potato.

Third is the radiant heat. Heat is transferred by radiation in boiling, grilling and microwaving. The short
electromagnetic waves that are generated by microwave ovens can pass through glass, paper, and most
plastic, infrared heat lamps and ovens are other heat sources that use electromagnetic waves for heat.
These are usually found in restaurants and institutional kitchens to keep foods warm and to prepare
frozen foods.

Fourth is induction. Flat-surfaced ranges that have the coils buried underneath conduct heat through
induction. The cooktop consists of a smooth, ceramic surface that allows the transfer of heat from the
coiled electrical apparatus below. Since no coils are exposed on the surface, cleaning up is much easier.
Four types of heat transfer:

Steam
III. Assessment

Learning Activity No. 3.1

1. In measuring heat, will few degrees’ difference on a thermometer matter? Explain your answer. (10pts)
2. What are the four types of heat transfer and explain how each happen by giving an example. (40pts)
Rubrics: Organization of content -5, Citing an example- 5 Total: 10pts.

IV. Reference:

Brown, A., Understanding Food principles and Preparation Second Edition