1. What is a food-chemical reaction?

Systematic breaking of certain chemical bonds and the formation of others result in
the chemical reactions made in food. With food time an energy, cooking is what
occurs.

2. What is the difference between volume and weight?

Volume is the amount of space something takes up while weight is the amount of “stuff in
an object, or its relative “mass”.

3. Name the three types of energy used in the kitchen.

Thermal, mechanical (physical), and chemical

4. Name the three modes of heat transfer.

Convection, conduction, and radiation

5. Name a cooking method/preparation that takes advantage of:

Convection- making a stock

Conduction- searing a steak

Radiation- baking a cake

6. How does the size and density of a product affect its cooking?

The denser a material is the faster the heat transfers. The larger the size of a product the
longer it will take to cook.

7. Define thermal conductivity?

Thermal conductivity is a measure of a substance’s ability to transfer heat. For example, and
aluminum cup is a better conductor of heat than a wooden spoon.

8. What are the 3 main results of chemical reactions in food?

Changes in flavor, texture, and smell