3.3.1.1.2 Methods of heat transfer: conduction, convection and radiation Quiz: AQA Food Preparation and Nutrition, Unit 2

The 20 questions

1. What is conduction?

   • Heat moving through a liquid or gas by the movement of the particles
   • Heat travelling through empty space in straight lines from a source
   • Heat being produced by the chemical reaction within the food itself
   • Heat passing through a solid material from particle to particle

2. What is convection?

   • Heat travelling through empty space in straight lines from a grill element
   • Heat produced by the reaction of two cooking ingredients when they are mixed
   • Heat moving through a solid from particle to particle without any movement
   • Heat moving through a liquid or gas as the warmer particles rise and cooler ones sink

3. What is radiation in cooking?

   • Heat transferred by infrared waves from a hot source, such as a grill
   • Heat transferred through a solid pan from one particle to the next
   • Heat transferred through the air by the movement of a fan in the oven
   • Heat transferred by currents within a pan of hot liquid such as stock

4. Which heat transfer method is mainly used when a metal saucepan is placed on a hob?

   • Radiation
   • Convection
   • Conduction
   • Evaporation

5. Which heat transfer method is mainly used when a sauce is stirred while it is heated?

   • Radiation
   • Conduction
   • Convection
   • Condensation

6. Why does a sauce need agitation, such as stirring, while it is being heated?

   • It converts the sauce into a solid, which makes it easier to portion
   • It removes all the heat from the sauce so that it cools down faster
   • It stops the sauce from thickening, which keeps the texture thin and smooth
   • It helps heat to spread evenly and prevents the sauce from sticking or burning

7. Which heat transfer method cooks food on a grill?

   • Convection
   • Conduction
   • Condensation
   • Radiation

8. A student uses a metal tray in the oven to bake biscuits. Which method transfers heat from the tray to the biscuits?

   • Reflection
   • Radiation
   • Evaporation
   • Conduction

9. Which description of convection in an oven is accurate?

   • Heat passes through the walls of the oven into the food by conduction only
   • Hot air rises and cooler air sinks, circulating heat around the food
   • Cool air rises and hot air sinks, which keeps heat from reaching the food
   • Heat travels in straight lines from a fixed element, without any air movement

10. Which heat transfer method is responsible for heat moving through the water in a boiling pan?

    • Radiation
    • Friction
    • Conduction
    • Convection

11. A food is cooked on a grill. Which food suits this heat transfer method?

    • Halloumi or vegetable slices, which char and toast on the surface
    • A pan of milk, which is heated slowly and needs to be stirred to stop it sticking
    • A bowl of custard, which needs to be stirred continuously over the heat
    • A thin soup, which needs stirring to heat evenly all the way through

12. Which heat transfer method has the largest effect on the outside of a steak cooked under a hot grill?

    • Radiation
    • Conduction through the air around the steak
    • Evaporation of water from the steak surface alone
    • Convection in a pan of boiling water beside the steak

13. Explain why the centre of a thick piece of meat takes longer to cook than the outside.

    • Heat must be conducted through the meat from the outside to the centre
    • Heat is carried to the centre of the meat by convection currents in the meat
    • Heat is radiated to the centre of the meat faster than it reaches the surface
    • Heat is produced in the centre of the meat only after the outside is cooked

14. Which heat transfer method is used when a pan of soup is heated and the warm liquid rises through the pan?

    • Radiation
    • Evaporation
    • Convection
    • Conduction

15. A cook wants a sear on the outside of a steak. Which heat transfer method gives the best browning?

    • Radiation from a very hot grill or pan surface
    • Conduction through a thick layer of cold fat
    • Convection from a large volume of cool water
    • Radiation from a cold tray in the fridge

16. Which heat transfer method is responsible for the heat reaching the centre of a cake in an oven?

    • Radiation, as heat moves from the centre of the cake to the outside
    • Evaporation, as water leaves the cake and carries heat into the centre
    • Convection, as heat moves through the cake in a fixed circular pattern
    • Conduction, as heat moves from the outside of the cake into its centre

17. Which of these is a good example of conduction in cooking?

    • Heat from the sun warming a glass of milk on a table
    • A metal baking tray heating the biscuits that are placed on it
    • Heat from a grill browning the top of a slice of bread
    • Warm air circulating in an oven around a roast chicken

18. Which heat transfer method is mainly responsible for cooking a rice pudding in a pan on a low hob?

    • Reflection from the pan base, which bounces the heat back into the rice
    • Conduction through the pan, with convection currents in the milk
    • Evaporation from the milk surface, which is cooled as the rice cooks
    • Radiation from the milk surface, which is only heated by infrared light

19. Which description of the heat transfer method used in a grill is most accurate?

    • Infrared heat travels from the element to the food surface without heating the air much
    • Heat moves through the food in the grill by conduction from the outside to the middle
    • Heat moves through the grill grid by convection currents of rising warm air
    • Heat moves through the grill by evaporation of water on the food surface

20. Which method of heat transfer would pass heat through the metal walls of a cooking pot?

    • Conduction
    • Radiation
    • Evaporation
    • Convection

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