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Unit 7: Chemistry and Cooking
Lesson 3 of 12

Objective: SWBAT compare and contrast three specific ways that heat is transferred: conduction, convection, and radiation.

Big Idea: Cooked foods can be prepared in many ways, but all require some sort of heat. In this lesson, we will learn the methods heat can be transferred to food, as well as everything else!

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Subject(s):
Chemistry, Science, cooking instructions, heat transfer, conduction, convection, radiation, foldable
  75 minutes
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