Key to Data 1 Form of Heat Heat Transfer Temperature Flipping Time Steak Term to Transfer Description Range Required Cooked Manufacture (minutes) 1 Conduction Steak lays on top of 100-140 yes 4-5 Medium $10.00 ⁰F flat iron grill 2 Convection Steak hangs on a 100-150 no 5-7 Medium-Well $9.99 ⁰F hook and hot air is surrounding it 3 Radiation Steak is exposed to 90-100 no 4-5 Medium $10.50 ⁰F Microwaves while on a hook 4 Convection Steak is on the 38-66 no 7-8 Medium-Well $7.99 ⁰C hook submerged into a heated liquid 5 Radiation Steak is exposed to 100-150 yes 7-8 Medium-Well $7.99 ⁰F microwaves while on a flat surface 6 Convection Steak on a rotating 38-80 yes 5-7 Medium $9.99 ⁰C bar exposed to flames
Form of Heat Transfer Heat Transfer Description Temperature Range Flipping Required Time Cooked (minutes) Steak Term to Manufacture 1 Conduction Steak lays on top of flat iron grill 100-140 ⁰F yes 4-5 Medium $10.00 2 Convection Steak hangs on a hook and hot air is surrounding it 100-150 ⁰F no 5-7 Medium-Well $9.99 3 Radiation Steak is exposed to Microwaves while on a hook 90-100 ⁰F no 4-5 Medium $10.50 4 Convection Steak is on the hook submerged into a heated liquid 38-66 ⁰C no 7-8 Medium-Well $7.99 5 Radiation Steak is exposed to microwaves while on a flat surface 100-150 ⁰F yes 7-8 Medium-Well $7.99 6 Convection Steak on a rotating bar exposed to flames 38-80 ⁰C yes 5-7 Medium $9.99 Key to Data 1
Perfect%20Steak%20Data%201Key.docx