Questions for Discussion

Appears in

Published 2003

Aluminum is known to discolor some food products, so why is it the most common material for sheet pans? That is, why might discoloration be less of an issue with baked goods than with sauces cooked in a pot?
Some pastry chefs layer sugar on the bottom of a pan when heating milk for vanilla custard sauce. This prevents the milk from burning onto the pan. Does this make the sugar layer a good heat conductor or a poor one? Explain your answer.
Explain why it is faster to cool products in an ice water bath than it is to place them in a refrigerator to chill. For help in answering this question, refer back to Table 2.2.
Explain how cookies baking in an oven are heated by radiation, conduction, and convection.
Explain how deep-fat frying, in which the frying fat is heated to about 350°F (175°C), is a good example of heat transfer by conduction and convection.

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