Most people don’t often think about science and restaurants or the food industry as having anything to do with each other—but they do! Identify and explain how scientific principles are used in cooking and provide a creative example different from those mentioned in the unit that expresses this concept.

Conduction. Conduction, one of the most basic principles of cooking, is the movement of heat from one item to another through direct contact. ...

Convection. Convection is the transfer of heat through a fluid. ...

Radiation, starches gelatinize, sugars caramelize, water evaporates, and fats. that melt are more examples of this process.

Explanation:

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