What are two ways water can be used as a heat medium in cooking?

What are two ways water can be used as a heat medium in cooking?
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Description : When cooking what dial number is medium high ?

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If you wanted a 3/4 inch thick rib-eye steak medium rare and you were cooking it in the oven at 200 degrees C how long would you cook it for?

Description : If you wanted a 3/4 inch thick rib-eye steak medium rare and you were cooking it in the oven at 200 degrees C how long would you cook it for?

Last Answer : Hmm, I’ve never cooked a steak in the oven before, but for medium rare I would probably go 4 min. – flip, then 2–3 min. I would say just frequently check it using a meat thermometer if you have one, medium rare should be 130–135 degrees F. Hope it turns out ok!

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Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Description : Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Last Answer : (1) boiling point of water increases Explanation: Adding salt raises the boiling point of water, which allows food to cook at higher temperature. The higher the temperature, the higher the rate of heat transfer between the food and water, thus it cooks more quickly.

Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases

Description : Vegetables are cooked in lesser time by adding a pinch of salt while cooking because (1) boiling point of water increases (2) latent heat of vaporization of water decreases (3) latent heat of vaporization of water increases (4) boiling point of water decreases 

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Transfer of heat energy from a heater coil to the cooking vessel takes place through the process of- (1) Convection only (2) Conduction and convection only (3) Radiation and convection only (4) Convection, conduction and radiation

Description : Transfer of heat energy from a heater coil to the cooking vessel takes place through the process of- (1) Convection only (2) Conduction and convection only (3) Radiation and convection only (4) Convection, conduction and radiation

Last Answer : (3) Radiation and convection only Explanation: Conduction is the transfer of heat energy by direct contact, convection is the movement of heat by actual motion of matter; radiation is the transfer of energy with the help of electromagnetic waves.

Outside of cooking utensils are generally left black from below because – (1) it is difficult to clean daily. (2) black surface is a good conductor of heat. (3) black surface is a poor conductor of heat. (4) black surface is a good absorber of heat.

Description : Outside of cooking utensils are generally left black from below because – (1) it is difficult to clean daily. (2) black surface is a good conductor of heat. (3) black surface is a poor conductor of heat. (4) black surface is a good absorber of heat.

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Description : In the pressure cooker, cooking is faster because the increase in vapour pressure - (1) increase the specific heat (2) decreases the specific heat (3) decreases the boiling point (4) increases the boiling point

Last Answer : (4) increases the boiling point

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Last Answer : (3) Less thermal conductivity Explanation: A metal to be used as a cooking material should have less thermal conductivity.

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Description : ideal material for making cooking vessels should have (A) High heat capacity (B) Low heat capacity (C) High thermal conductivity (D) Both (B) and (C)

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Outside of cooking utensils are generally left black from below because (1) it is difficult to clean daily. (2) black surface is a good conductor of heat. (3) black surface is a poor conductor of heat. (4) black surface is a good absorber of heat.

Description : Outside of cooking utensils are generally left black from below because (1) it is difficult to clean daily. (2) black surface is a good conductor of heat. (3) black surface is a poor conductor of heat. (4) black surface is a good absorber of heat.

Last Answer : black surface is a good absorber of heat.

Which of the following criterion is used for any metal to be used as a cooking material ? (1) More specific heat (2) More thermal conductivity (3) Less thermal conductivity (4) Less electrical conductivity

Description : Which of the following criterion is used for any metal to be used as a cooking material ? (1) More specific heat (2) More thermal conductivity (3) Less thermal conductivity (4) Less electrical conductivity

Last Answer : Less thermal conductivity 

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Description : Mechanisation in india at various levels can be done in following ways a) by introducing the improved agricultural implements on small scale holding to be operated by bullocks. b) by using small ... tractor and machines on remaining holding to supplement animal power source. d) All of the above

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why is water used as a medium in so many heat exchange processes?

Description : why is water used as a medium in so many heat exchange processes?

Last Answer : it distributes heat energy uniformly