AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.1.1, 3.3.2.2 · Paper 1
Revise: Reasons for Cooking and Heat TransferIn convection, the liquid or gas itself moves and carries energy with it. Liquid heated near the bottom of a pan becomes less dense and rises. Cooler, denser liquid moves down to replace it and is heated in turn.
- Revise: Carbohydrate Properties
Heat transfer through the movement of a liquid or gas, as warmer material rises and cooler material moves in to replace it.