DOCSLIB.ORG

97 Š 3 I Passaggi Di Stato

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
97 Š 3 I Passaggi Di Stato PHYSICS IN ENGLISH J;HCE:?D7C?97 How does a pressure cooker work? To know how a pressure cooker works you must Pressure cookers operate above atmospheric know the physics behind it. The boiling point of pressu re. Once the operating pressure is attained, water is 100 °C. When boiling water in a pot with the temperature in the pot stabilises at the boiling no lid, no matter how much you heat it, the temper- point for water at that pressure, which is about a ture will never go over 100 °C because of evapo- 120 °C at 2 atmospheres of pressure. Further tem- 3 I passaggi di stato I passaggi ration. Also the vaporised steam is at the same tem- perature increase is prevented since the pressure is perature as the boiling water. So when you cook stabilized by the venting of steam from the cooking with a pot of water but this time with a sealed cap, vessel. as you increase the temperature, all that will happen If the temperature is raised by only 20 °C above is that the vapour will try to escape but, because it open pot boiling, why is the cooking time so is inside a sealed environment, it will not be able much faster? The answer is that cooking results to escape resulting in the build up of pressure. The from chem ical reactions in the food, and the rate temperature and pressure have a directly propor- at which all chemical reactions occur depends on tional relationship, so as one increases so does the the temperature. The temperature dependence of other. Steam also has six times the heat potential reactions is variable, but a rough rule of thumb is when it condenses on a cold food product. that the rate will double for every 10 °C increase In the pressure cooker the pressure develops in- in temperature. Therefore the reactions that occur side the vessel as time goes on. As pressure increas- during cook ing will occur roughly 4 times faster in es the boiling point of the water also increases. The a pressure cooker at 120 °C, and the food will cook food inside is cooked very fast because of the high in one quarter of the time. boiling temperature, which means that the food is not (Taken from http://wiki.answers.com/Q/How_does_a_pressure_ cooked at 100 °C but at a much higher temperature. cooker_work) EXCERCISES 1 True or false? pressure food pot pressure faster increase a. Temperature and pressure are change higher direct chemical useful boiling indirectly proportion. T F 3 Match questions and answers. b. Steam has less heat potential when it condenses. T F QUESTIONS ANSWERS c. Pressure cannot increase the boiling A How does 1 The venting of steam point of water. T F temperature from the cooking d. Water boiling in a pot with no lid stabilise inside a vessel prevents pressure cooker? the temperature will never exceed a temperature from continuing to T F of 100 °C. increase. 2 Complete. B What happens 2 Because the rate of A .............................. cooker is a very ...................... inside a pressure chemical reactions cooking instrument, because it makes cooker when that cause the the pressure cooking of food will ......................... cook faster. This is possible increases? double with every because of a ............................ in the boiling point 10 °C increase in of water due to higher ............................... When temperature. you close a .............................. and increase the C Why is the cooking 3 The boiling point temperature the pressure will .............................., time 4 times faster of water also because pressure and temperature are ................... if the cooking increases, so that proportional. .............................. pressure temperature is just food is cooked at a makes the .............................. point of water 20°C higher than temperature higher increase, and the higher temperature makes the the normal boiling than 100 °C. .............................. reactions in food work faster. point of water? For this reason food cooks .............................. when you use a pressure cooker. A ......... B ......... C ..........
Load more

Recommended publications
  • USING BOILING WATER-BATH CANNERS Kathleen Riggs, Family and Consumer Sciences Iron County Office 585 N
    USING BOILING WATER-BATH CANNERS Kathleen Riggs, Family and Consumer Sciences Iron County Office 585 N. Main St. #5 Cedar City, UT 84720 FN/Canning/FS-02 December 1998 (or salt) to offset acid taste, if desired. This does not WHY CHOOSE BOILING WATER-BATH effect the acidity of the tomatoes. CANNING TO PRESERVE FOOD? BECOMING FAMILIAR WITH THE Boiling water-bath canning is a safe and economical method of preserving high acid foods. It has been used for PARTS OF A BOILING WATER-BATH decades—especially by home gardeners and others CANNER (See Illustration) interested in providing food storage for their families where quality control of the food is in ones’ own hands. These canners are made of aluminum or porcelain- Home food preservation also promotes a sense of personal covered steel. They have removable perforated racks or satisfaction and accomplishment. Further, the guesswork wire baskets and fitted lids. The canner must be deep is taken out of providing a safe food supply which has enough so that at least 1 inch of briskly boiling water will been preserved at home when guidelines for operating a be over the tops of jars during processing. water-bath canner are followed exactly, scientifically tested/approved recipes are utilized (1988 or later), and Some boiling-water canners do not have flat bottoms. A good quality equipment, supplies and produce are used. flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To WHAT FOODS ARE TYPICALLY ensure uniform processing of all jars with an electric PROCESSED USING THE BOILING range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated.
    [Show full text]
  • Jirou Bao Zi
    Jīròu Bāo Zǐ Fàn Chinese Clay Pot Rice with Chicken and Mushrooms Yield: Serves 2-4 Ingredients: Rice: 1 Cup Jasmine Rice (Tàiguó Xiāng Mǐ) - can substitute long grain white rice 1 Cup Chicken Stock (Jītāng) 1 Tbs Oil - can use vegetable, canola, or rapeseed oil ¼ tsp Kosher Salt (Yàn) Chicken and Marinade: 2 lbs Boneless/Skinless Chicken Thighs (Jītuǐ Ròu) - cut into bite sized pieces (apx ¼" strips) 1 Green Onion (Cōng) - minced ½ inch piece Fresh Ginger (Jiāng) - peeled and finely julienned 1 ½ Tbs Cornstarch (Yùmǐ Diànfěn) 1 Tbs Light Soy Sauce (Shēng Chōu) 1 Tbs Dark Soy Sauce (Lǎo Chōu) 2 tsp Oyster Sauce (Háoyóu) 1 tsp Shao Xing Rice Wine (Liàojiǔ) 1 tsp Toasted Sesame Oil (Zhīmayóu) ½ tsp Granulated Sugar (Táng) ⅛ tsp Ground White Pepper (Bái Hújiāo) - or to taste 'Veggies and Garnish': 8-10 Dried Black Mushrooms [AKA Shiitake] (Xiānggū) 3 Tbs Dried Black Fungus [AKA Wood Ear OR Cloud Ear Mushroom] (Yún ěr) 6-8 Dried Lily Buds (Bǎihé Yá) 2 Green Onions (Cōng) - chopped -OPTIONAL- ½ lb Chinese Broccoli (Jiè Lán) - cut into 2 inch pieces Taz Doolittle www.TazCooks.com Jīròu Bāo Zǐ Fàn Chinese Clay Pot Rice with Chicken and Mushrooms Preparation: 1) Place your dried black fungus and dried lily buds in a small bowl and cover with water - Set aside for 15 minutes 2) Place your dried black mushrooms in a small bowl and cover with hot water - Set aside for 30 minutes 3) After 15 minutes, rinse the black fungus and lily buds with clean water - Trim off the woody stems from the lily buds and cut them in half - Return the black fungus and
    [Show full text]
  • Chapter 7 Food Safety Fact Sheets
    Food Safety Fact Sheets Kitchen Food Safety Tips How safe is your kitchen? Did you know that most foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada’s food safety experts. Play it “food safe” in your kitchen! Get off to a CLEAN start! • Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another. • Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness. It’s important to thoroughly clean everything that comes in contact with your hands or your food! Don’t forget about kitchen cloths . faucet handles . sink drains . garbage disposals . can opener blades . refrigerator handles . small appliances . utensils, and so on. BLEACH SANITIZER • Combine 2 mL (1/2 tsp) of liquid chlorine for every 1 litre of H20 to make a disinfection solution of 100 mg/lor 100ppm. • After cleaning, spray sanitizer on the surface/utensil and let stand briefly. • Rinse with lots of clean water, and air dry (or use clean towels). Eight quick tips for the kitchen (at home, work, school, etc.) 1. Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods. Clean and sanitize cutting boards after each use.
    [Show full text]
  • Romertopf Manual
    This guide was prepared by Römertopf. Introduction According to archeological finds, clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire. The Romans, lovers of good wine and good food, used pots made of a special type of earthenware. The Romertopf is made using similar types of clay. This special porous clay is unglazed, allowing it to breathe during the cooking process. Food cooked in a clay pot requires no liquid unless specifically called for in a recipe. The result incorporates all-natural juices, the full flavor and taste, and all the essential nutrients and vitamins are retained. Cook all types of foods without adding any fat. Directions for Use & Care Before using the first time, wash thoroughly with hot water. Do not use soaps. Rinse well, then completely immerse in water and soak both the top and the bottom for about 15 minutes. Before each time you use it, after the first time, rinse the inside of both the base and the lid under cold tap water. Pour off the excess liquid.. After adding all the ingredients, place your Romertopf in the center of a cold oven. Do not add cold liquids once the Romertopf is hot. Regular recipes usually can be converted for clay pots by increasing the cooking temperature by 100° F, and deducting one-half hour of cooking time. Romertopf is ideal for the microwave. Because microwave ovens vary to such a great degree, use the oven manufacturer's guidelines for cooking times.
    [Show full text]
  • Determining Which Cooking Method Provides the Best Sensory
    foods Article Determining Which Cooking Method Provides the y Best Sensory Differentiation of Potatoes Melissa Ciccone 1, Delores Chambers 1,*, Edgar Chambers IV 1 and Martin Talavera 2 1 Center for Sensory Analysis and Consumer Behavior, 1310 Research Park Dr., Manhattan, KS 66502, USA; [email protected] (M.C.); [email protected] (E.C.IV) 2 Center for Sensory Analysis and Consumer Behavior, Kansas State University, Olathe, KS 66061, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-785-3414-443 This work is a part of Melissa Ciccone’s M.S. Thesis. y Received: 13 March 2020; Accepted: 3 April 2020; Published: 7 April 2020 Abstract: There are many ways to prepare potatoes that each provide a unique set of sensory properties. However, when conducting a descriptive sensory study, it is important to utilize a cooking method that will highlight, and not distract from, the sensory differences among potato samples due to factors such as variety or growing conditions. This study aimed to determine which of five cooking methods results in the best differentiation among potato varieties to recommend a single method for use in future descriptive sensory studies. Five different potato varieties were each prepared using boiling, mashing, baking, frying, and air frying methods. The samples were provided to six highly trained descriptive panelists and evaluated by consensus using a modified high identity traits (HITs) method. Panelists evaluated the aroma, flavor, and texture to develop a list of up to five total HITs per sample. Additionally, panelists scored each sample for degree of difference (DOD) from the control.
    [Show full text]
  • Teasy Un-Cheesy Casserole
    Teasy Un-Cheesy Casserole Servings: 4 Ingredients: 9 oz. of whole grain elbow macaroni (i.e. Barilla PLUS Pasta Elbows Multigrain, whole grain spelt pasta, or Tinkayada brown rice pasta) cooked al dente according to package instructions 1 cup boiling salted water 4 small or 2 large carrots, large dice 1 small yellow squash, large dice ½ small onion, diced ½ cup raw cashews 1 15-ounce can of unsalted white cannellini beans, drained and rinsed ½ teaspoon salt Chef Laura Pole prepares Un-Cheesy Casserole ½ teaspoon turmeric 3 tablespoons apple cider vinegar 2/3 cup water or leftover broth from cooking the veggies 2 organic eggs (for vegan version, use an egg substitute, follow package instructions for 2 eggs, or 2 tbsp. ground flaxseed mixed with 2 tbsp. water) 2 tablespoons nutritional yeast Extra virgin olive oil Optional: 5 green onions, chopped, 2 tbsp. chopped parsley, ¼ cup diced pimento Garnish: 1 tsp. plain or smoked paprika To prepare: 1. Preheat oven to 350 degrees F. 2. Cook pasta al dente according to package instructions. Add the diced onion in the last minute of cooking. Drain and rinse with hot water. 3. Cook carrots and yellow squash in 1 cup boiling salted water, until tender. Drain and reserve the cooking water. Put cooked carrots and squash, cashews, beans, salt, turmeric, vinegar, nutritional yeast, and 2/3 cup water or broth (or leftover carrot/squash water) in blender. Blend on high into a creamy sauce. Taste and adjust seasonings. Add egg or egg substitute and blend on low speed until incorporated. 4. In a large mixing bowl, mix together the pasta, cashew cream, any optional vegetables, and herbs.
    [Show full text]
  • COOKERY PROCESSES (COOKING METHODS) a Lot of Cooking
    COOKERY PROCESSES (COOKING METHODS) A lot of cooking methods are used in catering and hotel industry. Each is specific and has its advantages and disadvantages. The cookery processes or cooking methods are: a) Boiling b) Poaching c) Stewing d) Braising e) Steaming f) Baking g) Roasting h) Pot roasting i) Grilling j) Shallow Frying k) Deep Frying l) Microwaving 1. Boiling www.astro.su.se/.../small_500/Boiling_water.jpg 1.1 Definition Boiling is cooking prepared foods in a liquid (water, bouillon, stock, milk) at boiling point. 1.2 Methods Food is boiled in two ways: a) food is placed into boiling liquid, reboiled, then the heat is reduced, so that the liquid boils gently – simmering; b) food is covered with cold liquid, brought to the boil, then the heat is reduced, so that the food simmers. 1.3 Advantages a) older, tougher joints of meat can be made palatable and digestible b) appropriate for large-scale cookery - 2 - c) economic on fuel d) nutritious, well flavoured stock is produced e) labor saving, requires little attention f) safe and simple g) maximum colour and nutritive value are retained with green vegetables – but the boiling time must be kept to the minimum 1.4 Disadvantages a) foods can look unattractive b) it can be slow c) loss of soluble vitamins in the water 1.5 Examples of foods which might be cooked by boiling - stocks (beef, mutton, chicken, fish) - sauces (brown, white, curry) - glazes (fish, meat) - soup (tomato, lentil) - farinaceous (pasta) - fish (cod, salmon) - meat (beef, leg of mutton) - vegetables (carrots, cabbage, potatoes).
    [Show full text]
  • A Summary of Water Pasteurization Techniques
    A SUMMARY OF WATER PASTEURIZATION TECHNIQUES Dale Andreatta, Ph. D., P. E. SEA Ltd. 7349 Worthington-Galena Rd. Columbus, OH 43085 (614) 888-4160 FAX (614) 885-8014 e-mail [email protected] Last modified Feb. 6, 2007 Introduction In developing countries the burden of disease caused by contaminated water and a lack of sanitation continues to be staggering, particularly among young children. According to the United Nations Children's Fund (UNICEF) diarrhea is the most common childhood disease in developing countries. Dehydration resulting from diarrhea is the leading cause of death in children under the age of five, annually killing an estimated five million children.1 (Footnotes refer to references at the end of this document.) Contrary to what many people believe, it is not necessary to boil water to make it safe to drink. Heating water to 65° C (149° F) for 6 minutes, or to a higher temperature for a shorter time, will kill all germs, viruses, and parasites.3 This process is called pasteurization. In this document we describe several pasteurization techniques applicable to developing countries. Pasteurization is not the only technique that can be used to make water safe to drink. Chlorination, ultra- violet disinfection, and the use of a properly constructed, properly maintained well are other ways of providing clean water that may be more appropriate, particularly if a large amount of water is needed. Conversely, if a relatively small amount of water is needed, pasteurization systems have the advantage of being able to be scaled down with a corresponding decrease in cost. In other words, if you have only a little money, you can use pasteurization to get a little clean water, perhaps enough for a family but not a village.
    [Show full text]
  • Create a Casserole
    A CASSEROLE Create a tasty casserole from simple foods. Just choose an item from each category and follow the directions. Use your imagination! Each casserole serves four adults. Choose one starch 1 • Brown Rice: 1 cup rice, 2 cups water: Combine rice and water. Bring to boil. Turn heat to low and cover pan with lid. Simmer until water is absorbed, about 45 minutes. • Whole grain pasta or noodles: 2 cups pasta or 3 cups noodles, 6 cups water: Heat water until it boils. Stir in pasta or noodles. Cook until tender, about 10 minutes. Drain. Look on the package for specific instructions. • Potatoes: 3 cups diced potatoes, 6 cups water. Heat water until it boils. Add potatoes and cook until tender, about 10 minutes. Drain. • Whole grain tortilla: Flour or corn. Choose one protein 2 • 1 (15 oz.) can or 2 cups cooked dried beans or lentils (pinto, black, white, kidney, etc.) • ½ pound cooked ground beef • 1½ cups cooked and diced chicken, turkey, ham, beef, fish, or pork • 2 cups chopped hard-boiled eggs • 1 (6-8 oz.) can beef, chicken, tuna, salmon, or other fish • 1 (12-16 oz.) package extra firm tofu, drained Choose one to three vegetables: Broccoli, carrots, corn, green beans, peas, squash, mixed veggies 3 • 2 cups fresh vegetables, cooked • 2 cups frozen vegetables, cooked • 1-2 (15 oz.) canned vegetables Choose one sauce 4 • 1 (10 oz.) can soup (cream of mushroom, cream of chicken, cream of celery, tomato, cheese, etc.) • 1 (15 oz.) can diced tomatoes with juice • 2 cups gravy: Mix cornstarch or flour into cold water with fork.
    [Show full text]
  • Download the Day Two SOP Cooking Techniques
    WELCOME Cooking 101 – Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.Heat is gradually transferred "from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods with a firm dry crust and a softer center. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Cooking 101 – Barbecue Barbecuing techniques include smoking, roasting or baking, braising and grilling. The original technique is cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes. Cooking 101 – Boiling Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk.Simmering is gentle boiling,while in poaching the cooking liquid moves but scarcely bubbles. Cooking 101 – Braising A combination-cooking method that uses both wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
    [Show full text]
  • Common Cooking Terms Bake: Cooking in an Enclosed Space With
    Common Cooking Terms ■Bake: Cooking in an enclosed space with dry heat such as an oven. ■Baste: Keeping foods moist during cooking either by pouring liquid over them, or brushing liquid over the food with a brush. ■Beat: Making a mixture smooth and creamy by whipping in a brisk motion, by hand or machine. ■Blanch: Precooking food by briefly cooking it in boiling liquid. Blanching usually loosens the skin, and retains the original color of the food. ■Boil: To cook food in water that is boiling. When a liquid is boiling, 212° F at sea level, rapid bubbles will form and break when they reach the surface of the liquid. ■Braise: Browning meat quickly in a fat and then cooking it in a covered pan on the stove or in the oven. Liquid is optional. ■Breading: Coating a raw food that has been dredged (dipped into, dragged through, soaked in) a liquid such as eggs, buttermilk, ranch dressing, or an egg/milk mixture with bread crumbs, crushed cereal or cracker crumbs. ■Broil: Cooking a food by placing it on a rack in the oven that is directly under the heat source. ■Brown: To cook food at moderate to high heat until it is brown in color. ■Chop: To cut food into pieces with a knife or other cutting tool. ■Cream: Mixing one or more foods together until soft and creamy. ■Cube: To cut food into small squares. ■Cut In: Using a pastry blender or fork (not your hands) to add shortening or butter to dry ingredients. ■Deep Frying: is a cooking technique involving the complete submersing of food into hot fat, typically oil.
    [Show full text]
  • Fact Sheet About What to Do During a Boil Water Advisory Fact Sheet About What to Do During a Boil Water Advisory
    Drinking Water Advisory Communication Toolbox Section 1. Tools & Templates: Before an Event: Fact Sheet About What to Do During a Boil Water Advisory Fact Sheet About What to Do During a Boil Water Advisory Boiling water To boil water • Fill a pot with water. • Heat the water until bubbles come from the bottom of the pot to the top. • Once the water reaches a rolling boil, let it boil for 1 minute. • Turn off the heat source and let the water cool. • Pour the water into a clean container with a cover for storage. Disinfecting water If you are unable to boil your water, disinfect it instead. If tap water is clear: • Use unscented bleach (bleach that does not have an added scent). • Add 1/8 teaspoon (8 drops or about 0.75 milliliters) of unscented household liquid bleach to 1 gallon (16 cups) of water. • Mix well and wait 30 minutes or more before drinking. • Store disinfected water in clean container with a cover. If tap water is cloudy: • Filter water using clean cloth. • Use unscented bleach (bleach that does not have an added scent). • Add 1/4 teaspoon (16 drops or 1.5 milliliters) of unscented household liquid bleach to 1 gallon (16 cups) of water. • Mix well and wait 30 minutes or more before drinking. • Store disinfected water in clean container with a cover. Remember that containers may need to be sanitized before using them to store safe water. To sanitize containers: • Use unscented bleach (bleach that does not have an added scent). • Make a sanitizing solution by mixing 1 teaspoon (5 milliliters) of unscented household liquid bleach in 1 quart (32 ounces, 4 cups, or about 1 liter) of water.
    [Show full text]