During cooking, heat is transferred from the source of heat to the food through conduction (e.g. grilling steak on a grilling pan sitting on a stove), convection (e.g. running cold water over frozen food to speed up thawing process) and/or radiation (roasting marshmallow over fire).
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Answer:
During cooking, heat is transferred from the source of heat to the food through conduction (e.g. grilling steak on a grilling pan sitting on a stove), convection (e.g. running cold water over frozen food to speed up thawing process) and/or radiation (roasting marshmallow over fire).
Explanation: