TOPIC:
ASSIGNMENT 1: CONVECTION,
CONDUCTION & RADIATION
CODE:
TDC 111-1
LECTURER NAME:
Putra Hamehady Bin Masbak
PREPARED BY:
Students Name
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ID No
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Christopher parolin
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00000104794
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INTRODUCTION
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3 types of cooking
use.
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1
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Appliances and how it works.
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2, 3, 4, 5
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|
History
or the beginning of cooking that use convection, conduction radiation.
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6
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CONTENT
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List
down of 3 types of cooking
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7, 8, 9
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Elaborate your
findings.
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10
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Elaborate
on the types of cooking that can be used from the appliances.
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11
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CONCLUSION
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References
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12
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Conclusion
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13
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What have the students
learn from the findings?
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14
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1) Introduction
i)
3
types of cooking use.
·
Conduction
Conduction is Heat moving from one
item to another item in contact with heat ant hart moving within an item.
·
Convection
Convection
like are heat is spread by the movement of air, steam or liquid. For example,
natural convection and mechanical convection.
·
Radiation
Radiation like are energy is transferred
by waves from the source to the food. Like are infrared cooking and microwave
cooking.
1
ii)
Appliances and how it works.
(Conduction)
·
Conduction cooking is the
process of heat being transferred between objects through direct contact. Conduction
is the slowest method of heat transfer, but the direct contact between the
cooking surface and the item to be heated allows food to be cooked from the
outside in. When grilling a steak, for example, conduction produces an evenly
cooked exterior and a moist, juicy interior that guests are sure to love. Nader
example, whether heat is efficiently transferred in this way depends on the
conductivity of the items involved. Copper is an extremely good conductor of
heat, which means heat moves through copper cookware and is transferred to the
food quickly.
·
Here are a few examples of
how heat transfer via conduction works like:
1.
Touching a burner on a stove
and being burned.
2.
Grilling steak, chicken
breasts, or pork chops.
3.
Using ice water to blanch vegetables after steaming to
keep them from losing their colour.
2
(Convection)
·
Mechanical convection occurs
when outside forces circulate heat, which shortens cooking times and cooks food
more evenly. Examples of this include stirring liquid in a pot or when a
convection oven uses a fan and exhaust system to blow hot air over and around
the food before venting it back out. A convection oven
heats food faster than an ordinary one because it has a fan that blows the hot
air around. Next convection ovens can reduce cooking times by 25% or more
compared with ordinary ovens. They also tend to increase the browning of food
by concentrating more heat on the food's outer surface.
·
Here are a few examples of
how heat transfer via convection works like:
1.
Water coming to a boil and
circulating in the pot.
2.
Running cold water over
frozen food, which transfers heat into the food to thaw it more quickly.
3.
Room temperature air moving
around frozen food to thaw it.
3
(Radiation)
Ø Radiation is the process where heat
and light waves strike and penetrate your food. As such, there is no direct
contact between the heat source and the cooking food. There are two main
radiant heat cooking methods: infrared and microwave radiation.
·
Infrared
Radiation
-
For
infrared radiation utilizes an electric or ceramic heating element that gives
off electromagnetic energy waves. These waves travel in any direction at the
speed of light to quickly heat food, and are mainly absorbed at the surface of
whatever you're preparing. Examples of things that create infrared radiation
are glowing coals in a fire, toaster ovens, and broilers.
·
Microwave
Radiation
-
Microwave
radiation utilizes short, high-frequency waves that penetrate food, which
agitates its water molecules to create friction and transfer heat. If you're
heating a solid substance, this heat energy is transferred throughout the food
through conduction, while liquids do so through convection. Microwave heat
transfer usually cooks food faster than infrared radiation, as it is able to
penetrate foods several inches deep. Keep in mind that microwave radiation
works best when cooking small batches of food.
Ø Here are a few examples of how heat
transfer via radiation works like:
1. Warming your hands over a fire.
2. Lying in the sun to get warm.
3. Heating up dinner in the microwave
4
iii)
History
or the beginning of cooking that use convection, conduction radiation
For most of human history, over an open fire
was the one and only way to cook a meal. People started cooking in this fashion
nearly two million years ago, according to anthropologist Richard Wrangham,
author of Catching Fire: How Cooking Made Us Human—probably, early on, by
simply tossing a raw hunk of something into the flames and watching it sizzle.
This may make modern chefs wince, but,
Wrangham argues, it was likely a giant evolutionary step for mankind, providing
us not only with tastier dinners, but with the extra nutrition and surplus
energy necessary for generating big brains (see What Makes Us Human? Cooking,
Study Says).
By the Paleolithic era, 200,000 to 40,000
years ago, we were building primitive hearths in the form of a handful of
stones in a circle—the sort kids today are taught to build in summer camp—and
for the next many millennia such hearths, in various permutations, were the
focal points of human homes. Our word focus—meaning the point at which all
things come together—comes from the Latin for fireplace.
Until about 150 years ago, when the gas
range came into common use, every household had a fireplace and every
householder was obsessed with maintaining the kitchen fire. In the days before
matches, if you didn’t keep the home fire continually burning, chances were you
couldn’t start it up again. The medieval curfew—from couvre feu or fire
cover—was a large metal lid used to cover the embers of the fire at night and
keep them burning until morning. Nineteenth-century pioneers who woke up to
find the ashes cold walked miles to borrow fire from their neighbors.
Starting a fire has never been an easy
trick. No one knows how our prehistoric ancestors managed. They may have
snatched burning branches from wildfires or generated sparks by rock-banging;
some guess we may have acquired fire as a lucky off-shoot of chipping stone
tools.
5
2) Contents
iv)
List
down of 3 types of cooking:
(Conduction)
Process of
conduction involve heat moving within an item for example when we heat the item
automatically the item or aluminium will have contact from the heat.
6
(Convection)Boiling water - the heat passes from the burner into the pot, heating the water at the bottom. Then, this hot water rises and cooler water moves down to replace it, causing a circular motion.7
(Radiation)
Radiation refers to energy
that travels through space or matter in the form of energetic waves or
particles. When radiation occurs, the waves move out in all directions from the
producer of the energy.
8
v)
Elaborate your findings.
The
search I made was through my attempt to recognize how to heat the pot or pan.
The experiment I did was to know the heat movement. I also use Google to give a
deeper explanation and the result of process conduction and convection.
Description of radiation, I take
information from Google and YouTube. As a result of the research, I can see how
the heat-generation process is happening.
9
vi)
Elaborate on the types of cooking that can be used from
the appliances.
Types
of cooking can be used from the appliances is boil Maggie, egg boil, potato
boil, water boil, chicken stem, fried chicken and cooked can produce a liquid as kwon as conduction
and convection.
Radiation are glowing coals in a fire,
toaster ovens, and broilers. For example, stem, barbeque, tin food and fast
food.
10
3) REFERENCES
11
4) CONCLUSION
vii)
Conclusion
In conclusion we are able to know what
is the use of conduction, convection and radiation in our life. Besides, it is
not only usable but we also know what conduction, convection and radiation mean
in our daily routine.
12
viii)
What have
the students learn from the findings?
In this study I can learn how conduction, convection and
radiation can work in our daily lives. Next, I also know what the conventional
conveyance, convection and radiation mean when we are in the kitchen. In
addition, I can also explore or get a more detailed description of conduction,
convection and more detailed radiation. From my understanding of conduction,
convection and radiation is very important in our everyday life wherever we
are. just the understanding that I get in this learning.
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