Cooking Method: Heat Transfer

© Copyright 2017 by the National Restaurant Association Educational Foundation (NRAEF). All rights reserved.

HEAT TRANSFER

• Heat—type of energy
• Conduction
• Convection
• Radiation

2

Multiple Choice

What are the 3 heat transfers we will be covering in this chapter?

• reflection, absorption, and transmission
• compression, expansion, and adiabatic cooling
• evaporation, condensation, and sublimation
• conduction, convection, and radiation

HEAT TRANSFER

Conduction:
• Transfer of heat

o Items come into direct contact
o Heat transferred to air
o Heat transferred surface to

surface

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HEAT TRANSFER

Convection:
• Movement of molecules
• Warmer area to cooler
• Heating water or convection oven

HEAT TRANSFER

Radiation:
• No physical contact
• Infrared heat

o Heat absorbed, radiated to food
o Broiler
o Affects exterior of food—food browns

• Microwaves

o Agitate water molecules in food
o No browning
o Tough, rubbery, or dried out

Drag and Drop

Radiation is a infrared heat transfer that​ ​

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require any physical contact.

Drag these tiles and drop them in the correct blank above

does not

does

always

sometimes

occasionally

COOKING REQUIREMENTS FOR SPECIFIC FOOD

165°F (74°C) for 15 seconds:
• Poultry—including whole or ground

chicken, turkey, or duck

• Stuffing made with TCS ingredients
• Stuffed meat, seafood, poultry, or

pasta

• Dishes that include previously cooked

TCS ingredients

COOKING REQUIREMENTS FOR SPECIFIC FOOD

155°F (68°C) for 15 seconds
• Ground meat—including beef,

pork, and other meat

• Injected meat—including

brined ham and flavor-injected
roasts

• Mechanically tenderized meat
• Ground seafood—including

chopped or minced seafood

• Shell eggs that will be hot held

for service

COOKING REQUIREMENTS FOR SPECIFIC FOOD

145°F (68°C) for 15 seconds
• Seafood—including fish, shellfish,

and crustaceans

• Steaks/chops of pork, beef, veal,

and lamb

• Shell eggs that will be served

immediately

Match

Match the food to the correct temperature.

• 165 for 15 seconds

• 155 for 15 seconds

• 165 for 15 seconds

• 145 for 15 seconds

• 155 for 15 seconds

Poultry

Shelled Eggs (for service)

Stuffed Meats

Shelled Eggs (for immediate service)

Ground Seafood

• Poultry

• Shelled Eggs (for service)

• Stuffed Meats

• Shelled Eggs (for immediate service)

• Ground Seafood

COOKING REQUIREMENTS FOR SPECIFIC FOOD

145°F (68°C) for 4 minutes
• Roasts of pork, beef, veal, and lamb

COOKING REQUIREMENTS FOR SPECIFIC FOOD

135°F (57°C)
• Commercially processed,

ready-to-eat food that will be hot
held for service

COOKING REQUIREMENTS FOR SPECIFIC FOOD

135°F (57°C)
• Fruit, vegetables, grains, and

legumes that will
be hot held for service

Match

Match the food to the proper cooking temp.

• 165 for 15 seconds

• 155 for 15 seconds

• 145 for 15 seconds

• 145 for 4 minutes

• 135 degrees

Stuffing made with TCS foods

Ground Meat

Steaks/Chops (pork, beef, veal, & lamb)

Roast (pork, beef, veal, & lamb)

Fruits, Vegetables, Grains, and Legumes

• Stuffing made with TCS foods

• Ground Meat

• Steaks/Chops (pork, beef, veal, & lamb)

• Roast (pork, beef, veal, & lamb)

• Fruits, Vegetables, Grains, and Legumes