Boiling

Chemistry

EVAPORATION AND BOILING

EVAPORATION AND BOILING (LIQUID TO GAS) On heating particles gain kinetic energy and move faster. In evaporation and boiling the highest kinetic energy molecules can ‘escape’ from the attractive forces of the other liquid particles. The particles lose any order and become completely free to form a gas or vapour. Energy is needed to overcome […]

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Catering, Home economics, Home management

BOILING METHOD

Boiling is cooking food completely immersed in boiling water. General Rules  Moist foods should be put in cold water and then heated to boil.  The water should be at the boiling temperature throughout until food is cooked.  The food should be immersed in water.  Avoid overcooking.  Suggested Foods for Boiling Eggs, Meat, Starchy foods like

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