When a marshmallow is cooked over a fire, it uses the heat transfer method of conduction. The heat from the fire is directly transferred to the marshmallow through direct contact, causing it to melt and cook.
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Toasting marshmallows is an example of heat transfer through convection. The heat from the fire warms the air, which then rises and carries the heat to the marshmallow, cooking it evenly.
The heat transfer involved when a marshmallow is roasted over a bonfire is primarily conduction. The heat from the flames directly heats the marshmallow through direct contact, causing it to melt and become gooey.
A marshmallow cooks through conduction, where heat is transferred from the hot surface of the fire to the marshmallow as they are in direct contact. Additionally, some radiation from the fire contributes to the cooking process as well.
Heat transfer in the fire service refers to the movement of heat energy from a heat source to cooler objects or areas by means of conduction, convection, or radiation. Understanding heat transfer is crucial for firefighters to anticipate fire behavior, assess potential hazards, and effectively control fire spread.
Broiling is a form of heat transfer called radiation, where heat is transferred through electromagnetic waves directly to the surface of the food being cooked.