Roasting

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/roasting

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the heat transfer mechanisms?Primarily convection and radiation, enhanced by air circulation
2. What is the key chemical processes?Caramelization (sugar breakdown) and Maillard reaction (amino acid-sugar interaction)

Convection Heat Transfer: Heat transfer through the movement of fluids (like hot air) in currents.
Radiation Heat Transfer: Heat transfer through electromagnetic waves, like from an open flame or heating element.
Caramelization: The non-enzymatic browning of sugars at high temperatures, yielding complex sweet and nutty flavors.
Maillard Reaction: A complex series of reactions between amino acids and reducing sugars that produces brown pigments and characteristic savory flavors.