Reference no: EM132862320

Part 1.

The goal of the original post is to answer the discussion questions fully, bringing perspectives from the assigned readings, your own experiences, and your own analysis. 

Questions on Heat Transfer

Relating back to the safety and sanitation module, why is it important to cook the chicken to an internal temperature of 165 degrees? How can we relate heat transfer to food safety?

Without destroying the integrity and appearance of a freshly cooked chicken breast, which method of heat transfer do you think is best to reach 165 degrees, and why?

Brainteaser: What form of heat transfer is most effective in preserving pigments, minerals, and vitamins in foods, specifically vegetables, and why?

Part 2

Dining out or cooking at home? We all have to eat sometime! For this activity choose your favorite cuisine to do a little research on. Is it Italian, Indian, Mexican, Korean, Japanese, Chinese, etc... Have a meal! This time think of all the science involved in every part of your meal.

Describe the food you are eating and the various heat transfer methods involved in the process?