Title: Theory / Unimportant / Art / Cuisine / Food lab
Tags: hasSeenConjDef examplesSwitchExample1
On every note of this deck, unless a note says otherwise:
Chapter: Introduction

Name: Cooking
Definition: transfer of energy from a heat source to your food.
Page: 60
Section: What is cooking

Name: Heat of o
Definition: Energy of vibrating molecule of o
Page: 60
Section: What is cooking
Variables: o an object

Name: Temperature
Definition: density
Page: 60
Section: What is cooking
Variables: o an object
Definition2: heat capacity
Conjdef: a system of measurement that allows us to quantify how much energy is in a specific system. It depends of

Name: Density
Definition: a measure of how many molecules of stuff there are in a given amount of space
Page: 60
Section: What is cooking
Variables: o an object

Name: Specific heat capacity
Definition: the amount of energy it takes to raise a given amount of a material to a certain temperature
Page: 60
Section: What is cooking
Variables: o an object

Name: A calorie
Definition: Quantity of energy to raise one gram of water by one degree Celcius
Page: 60
Section: What is cooking
Variables: o an object

Smaller0: d is denser than d'
Greater0: d heat things faster than d'
Page: 60
Chapter: Introduction
Section: What is cooking
Variables: d and d' materials
Smaller to greater: iff
Smallest: d takes more time to be heated than d'

Smaller0: d has a higher specific heat capacity than d'
Greater0: d contains more energy than d'
Page: 60
Chapter: Introduction
Section: What is cooking
Variables: d and d' materials at the same temperature
Smaller to greater: iff

Name: Conduction
Definition: direct transfer of energy from one solid body to another
Page: 67
Section: SOURCES OF ENERGY AND HEAT TRANSFER
Example: Searing a steak (or your hand by accident)
Crisping the bottom of a pizza
• Cooking scrambled eggs
• Making grill marks on a burger
• Sautéing onions

Name: Convection
Definition: transfer of one solid body to another through the intermediary of a fluid
Page: 69
Section: SOURCES OF ENERGY AND HEAT TRANSFER

Name: Convection pattern
Definition: The motion of the fluid during convection
Page: 69
Section: SOURCES OF ENERGY AND HEAT TRANSFER
Example: Steaming
Example2: Barbecuing/baking
Example3: boiling
Example4: Deep-frying

Name: Radiation
Definition: transfer of energy through space via electromagnetic waves
Page: 72
Section: SOURCES OF ENERGY AND HEAT TRANSFER
Example: Roasting
Example2: Toasting
Example3: Getting a tan
Example4: broiling

Name: Microwave
Definition: Transfering energy to charged particles (like water),flipping them back and forth, creating fiction, thus heat
Page: 72
Section: SOURCES OF ENERGY AND HEAT TRANSFER

Name: Source of energies (used in cooking)
Definition: Conduction
Page: 72
Section: SOURCES OF ENERGY AND HEAT TRANSFER
Definition2: Convection
Conjdef: All of
Definition3: Radiation
Extra: use of image
Definition4: Micro wave

Question: Which source of energy cook inside and outside equivalently ?
Answer: micro wave
Page: 72
Chapter: Introduction
Section: SOURCES OF ENERGY AND HEAT TRANSFER

Question: Why can you put your hand in a oven at 95°C, but not in water at 95°C
Answer: Water is more dense, hence there is more energy transfer with your hand.
With same temperature, water has more heat.
Page: 72
Chapter: Introduction
Section: SOURCES OF ENERGY AND HEAT TRANSFER

Question: What means "A bad cook blames his tool"
Answer: A good cook would now which tool to use, or how to adapt its recipe to its tool. This, done before cooking, would let cooking be done correctly.
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Question: How do you test heat conduction of a pan
Answer: put sugar on the pan, see where it melt
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Name: Good heat conduction
Definition: The fact that the pan send heat to all of the food, and not only on the one above the heat source.
Page: 72
Section: Essential kitchen gear

Question: How is the heat conduction of stainless steel ?
Answer: bad
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Name: Stainless steel
Definition: The material used in
Page: 72
Section: Essential kitchen gear
French: Acier inoxidable

Name: Aluminum
Page: 72
Section: Essential kitchen gear
French: Aluminium

Name: Anodized aluminum
Page: 72
Section: Essential kitchen gear
French: Aluminium anodisé

Name: Copper
Page: 72
Section: Essential kitchen gear
French: Cuivre

Name: Laminated pan
Page: 72
Section: Essential kitchen gear
Definition2: Generally, they are constructed with a layer of aluminum sandwiched between two layers of stainless steel.
Name2: tri-ply pan

Question: How is Copper heat conduction
Answer: It is the best.
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Question: How is Aluminum heat conduction
Answer: It is one of the best.
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Question: Why is Copper not used for cooking
Answer: Too expensive
Page: 72
Chapter: Introduction
Section: Essential kitchen gear

Question: Why is Aluminum not used for cooking
Answer: Not dense, hence does not keep heat
Page: 72
Chapter: Introduction
Section: Essential kitchen gear
Answer2: Discolors and pits when exposed to acidic ingredients

Name: Nonstick pan
Page: 72
Section: Essential kitchen gear
French: poêle antiadhésive

Name: cast-iron
Page: 81
Section: Essential kitchen gear
Context: kitchen
French: Fonte

Question: How is cooper heat conduction
Answer: Quite bad
Page: 81
Chapter: Introduction
Section: Essential kitchen gear

Question: How to avoid food sticking to iron skillet
Answer: You should "season" it (use it) a lot.
Page: 81
Chapter: Introduction
Section: Essential kitchen gear

Question: Advantage of iron
Answer: It can't break, and become better with age
Page: 81
Chapter: Introduction
Section: Essential kitchen gear
Context: Cooking ustensils
Answer2: It retain heat very well, (does not cool down when you add cold ingredient in it)

Question: Disadvantage of iron
Answer: Food stick until there are seasonning
Page: 81
Chapter: Introduction
Section: Essential kitchen gear
Answer2: heats unevenly
Answer3: it can rust
Answer4: Can't cook acidic food until seasoning
Answer5: heavy
Answer6: It require special cleaning to avoid removing seasoning

Question: What to do with a new iron pan
Answer: Scrub the pan by pouring ½ cup kosher salt into it and rubbing it with a paper towel. This will scour out any dust and impurities that have collected in it. Then wash it thoroughly with hot, soapy water and dry thoroughly. If your oven has a self-cleaning cycle, one trip through with the pan left inside will demolish even the toughest cooked-on crud and give you a bare pan to start with.
Page: 89
Chapter: Introduction
Section: Essential kitchen gear
Answer2: Oil your pan by rubbing every surface—including the handle and the bottom—with a paper towel soaked in a highly unsaturated fat like corn, vegetable, or canola oil. Unsaturated fats are more reactive than saturated fats (like shortening, lard, or other animal-based fats), and thus polymerize better. It’s an old myth that bacon fat or lard makes the best seasoning agent, probably borne of the fact that those fats were very cheap back in cast-iron’s heyday.
• Heat your pan in a 450°F oven for 30 minutes (it will smoke), or until its surface is distinctly blacker than when you started. An oven will heat the pan more evenly than a burner will, leading to a better initial layer of seasoning.
• Repeat the oiling and heating steps three to four times, until the pan is nearly pitch-black. Pull it out of the oven and place it on the stovetop to cool. Your pan is now seasoned and ready to go.

Question: How to maintain an iron pan
Answer: use it often to season it
Page: 89
Chapter: Introduction
Section: Essential kitchen gear
Answer2: Clean directly after use, while still hot
Answer3: Set it on burner, until it smoke.
Answer4: Pass a paper towel dipped lightly in oil.

Name: hei
Definition: the slightly smoky, charred, metallic flavor that only comes from a seasoned cast-iron or carbon steel pan heated to ripping-hot temperatures.
Page: 89
Section: Essential kitchen gear
Variables: Pot, wok

Question: Main advantage of wok
Answer: ability to rapidly heat and cool a piece of food as you flip it over and over through the different heat zones created by the pan
Page: 89
Chapter: Introduction
Section: Essential kitchen gear

Question: Advantage of not dense pan
Answer: Heat adjustement is pretty quick, (for cooking requiring to adjust heat)
Page: 89
Chapter: Introduction
Section: Essential kitchen gear