Question 1
_________ is heat exchange brought about by direct contact with a hot surface.
a. Conduction
b. Convection
c. Radiation
Question 2
____ is a very good conductor of heat.
a. Aluminum
b. Stainless steel
c. Pyrex
d. Air
Question 3
Containers used for baking often are made of poor heat conductors.
True
False
Question 4
Heat transfer within foods is influenced by __________.
a. moisture
b. density
c. initial temperature
d. all of the choices
Question 5
__________ is heat transfer by a fluid.
a. Conduction
b. Convection
c. Radiation
Question 6
___________ is a method of heat transfer that does not require direct contact.
a. Conduction
b. Convection
c. Radiation
Question 7
The amount of heat radiated by a hot object increases greatly as the object temperature increases.
True
False
Question 8
Broiling transfers heat by radiation while grilling does not.
True
False
Question 9
Microwaves have their greatest impact on ______ molecules.
a. protein
b. carbohydrate
c. fat
d. water
Question 10
Shape and materials influence how pots and pans transfer heat.
True
False
Question 11
___________ is an excellent conductor of heat.
a. Copper
b. Aluminum
c. Stainless steel
d. Ceramic
Question 12
While durable and relatively inexpensive, thin ________ can develop hot spots.
a. Copper
b. Aluminum
c. Stainless steel
d. Ceramic
Question 13
_________ can be coated with ceramics or polymerized vegetable oil to prevent discoloration.
a. Copper
b. Aluminum
c. Stainless steel
d. Iron
Question 14
Pans made of ________ are good at transferring heat but may warp or discolor.
a. Cast iron
b. Aluminum
c. Stainless steel
d. Ceramic.