Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.
What is boil cooking term?
boiling, the cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] at sea level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet [300 metres]).
What is the definition of boiling in science?
boiling point, temperature at which the pressure exerted by the surroundings upon a liquid is equaled by the pressure exerted by the vapour of the liquid; under this condition, addition of heat results in the transformation of the liquid into its vapour without raising the temperature. Boiling.
Is boiling water cooking?
Boiling is a moist-heat cooking method that happens when the liquids temperature reaches 212 degrees. Food is completely submerged in water for even heat distribution. The full boil is a vigorous one, where bubbles rapidly and violently break over the entire surface of the water.