Concept:Frying meat involves the combined action of convection in the hot oil and conduction inside the meat.
Explanation:When meat is fried, the cooking pan first heats the oil or fat by conduction.
The heated oil then circulates around the meat, transferring heat to its surface by convection.
Once the outer surface gets hot, heat moves inward to the centre of the meat through direct contact between food particles, which is conduction.
Therefore, frying is not a single heat-transfer method.
It combines convection in the surrounding oil and conduction within the food itself.
Radiation alone is not suitable for frying, because heat must pass through the hot liquid and the food directly, not through heat waves.
Answer:Option B: conduction and convection.