Reference no: EM131124992

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.