Day forty four

a courtesy of

What are the main methods of transferring heat?

Friday, the second day of classes. Also that was a day for two quizes. We had one for Math (semifinal) and another one for Nutrition.

Math was quite easy and I hope to get 100%, because there was no linguistic questions, only math. Will see, the result should be next Thursday.

At Gastronomy we finished perception of the taste. How we analyse all information we receive from all around. Some interesting facts: 1) the average sniff lasts 0.5 second; 2) nostrils alternate approximately every 3 hours, to avoid adaptation; 3) also to avoid adaptation in taste we should clean our palate by alternating what we are eating or drinking. After perception we moved to the methods of cooking. How heat transfers from heat source to a product. There are three main methods:
conduction, convection, and radiation. Quite often, all three are presented at the same time.

Nutrition was about 'food plate'. What do you eat, how you daily ration are formed and recommendations provided by government agency responsible. According to the latest recommendations, half of the ration should be fruits and vegetables. Protein (meat, poultry, fish, nuts) should be less than 25% of total food consumed every day. Also recommended to drink non-fat or reduced fat milk, instead of whole milk. This is quite disputable. A couple of years ago the New York Times published research regarding correlation between consumption of reduced fat milk products and certain diseases. Probably recommendation to use reduced fat milk is based on the need to reduce calories intake and in this light it's probably better to reduce portion size in general and consume normal milk.