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WATER DICTIONARY

FOR COOKS. WATER DICTIONARY. FOR COOKS. Lexie Marks. Lexie. http://www.dailyforex.com/forex-figures/wp-content/uploads/2011/09/water.jpg. Adhesion and Cohesion.

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WATER DICTIONARY

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  1. FOR COOKS WATER DICTIONARY FOR COOKS Lexie Marks Lexie http://www.dailyforex.com/forex-figures/wp-content/uploads/2011/09/water.jpg

  2. Adhesion and Cohesion • Adhesion is when water sticks to other substances such as food. It is a very important concept when it comes to cooking. If you didn’t have adhesion, then you wouldn’t be able to dissolve powders and other stuff and nothing would really stick/combine together very well. Cohesion is when water sticks or unites to itself. You would want to know about cohesion when cooking because if you didn’t have it, you wouldn't see water in large amounts like you see it today.

  3. Water Cycle • The water cycle is the circulation of earths’ water. The water first evaporates (goes into the air), condenses into tiny water droplets or ice crystals that we see as clouds, and then falls back to earth in a substance we know as rain or snow. The cycle is happening at all times whether we know it or not and is very important. You would want to know about the water cycle and its significance because the food that your cooking with is growing and receiving it water to grow with from the cycle.

  4. Specific Heat • Specific heat is the amount of energy required to raise the temperature of water. Water has a high specific heat and that means that you can add a lot of heat to it without seeing a big temperature change. Knowing the specific heat of water when being a cook is very useful because then you can figure out things like how long it takes to boil water, freeze water, etc.

  5. Density • Density is how tightly water is packed in a specific area. When cooking, it is good to know that the density of water is less when it is a solid and more when it’s a liquid. When water is a solid it actually expands, so always leave a little room when freezing something.

  6. Polarity • Polarity is the bonding between two atoms. If an atom feels unbalanced, it finds other polar substances to bond with to create hydrogen bonds. If you have ever felt the water that you were cooking with and it was “sticky”, it is because of polarity.

  7. Hydrogen Bond A hydrogen bond is a bond that connects all things together, and in other terms is what makes water become water. You wouldn’t be able to even have large amounts of cooking water without a hydrogen bond.

  8. Capillary Action • Capillary action is when water can travel up things like tubes, plant stems, etc. Lets say you were cooking and you see water “climbing” the tool that’s placed in the water, that is made possible due to capillary action.

  9. Surface Tension • Surface tension is when a liquid has the ability to resist a force and appears to have a “plastic film” over it. It is important to a cook because if you didn’t have it then things wouldn’t be able to “float” on top of the water.

  10. Universal Solvent • The universal solvent is water, and that means that it can dissolve most stuff it comes in contact with. It is important when cooking because without it, powders, other liquids, etc. wouldn’t be able to dissolve and we wouldn’t have half of the foods we have today.

  11. Sources • http://www.google.com/imgres?q=hydrogen+bond&um=1&hl=en&sa=N&biw=1024&bih=634&tbm=isch&tbnid=XF7-PjMQrV09LM:&imgrefurl=http://www.lbl.gov/MicroWorlds/Kevlar/KevlarClue4.html&docid=YfpGaunQk1RcFM&imgurl=http://www.lbl.gov/images/MicroWorlds/H2OH-bond.gif&w=216&h=284&ei=zZHVTqLVFpDjggeToN2NAQ&zoom=1 • http://www.google.com/imgres?q=water+adhesion&um=1&hl=en&sa=N&biw=1024&bih=677&tbm=isch&tbnid=CVdjPR1NOypNDM:&imgrefurl=http://bioap.wikispaces.com/Ch%2B3%2BCollaboration%2B2010&docid=CQ_SnKDFe5wByM&imgurl=http://bioap.wikispaces.com/file/view/adhesion.jpg/107027229/adhesion.jpg&w=459&h=600&ei=G6PJTtuvGYjs0gGU-rwP&zoom=1&iact=rc&dur=216&sig=105653549479441096725&page=1&tbnh=139&tbnw=110&start=0&ndsp=15&ved=1t:429,r:7,s:0&tx=33\&ty=63 • http://gallery.hd.org/_c/medicine/pill-dissolving-in-glass-of-water-AJHD.jpg.html • http://www.google.com/imgres?imgurl=http://www.cityofchesapeake.net/Assets/documents/departments/public_utilities/story_of_water/images/animation/3forms.gif&imgrefurl=http://www.cityofchesapeake.net/Government/City-Departments/Departments/Public-Utilities-Department/Chesapeake-Water/story_of_water/3forms.htm%3FPageMode%3DPrint&usg=__KowMLXAut1OcW_oPnYG2AbR2r3U=&h=180&w=380&sz=53&hl=en&start=1&zoom=1&tbnid=lPATa90hxKifEM:&tbnh=58&tbnw=123&ei=xZfKToz0Cc6atwextaS • Googleimages.q=water+cycle&num=10&um=1&hl=en&biw=1024&bih=634&tbm=isch&tbnid=TBftKlMs0YwinM:&imgrefurl=http://dnr.wi.gov/org/caer/ce/eek/earth/groundwater/watercycle.htm&docid=_vNhyvREcBIabM&imgurl=http://dnr.wi.gov/org/caer/ce/eek/earth/groundwater/images/groundwater.gif&w=361&h=300&ei=7KTJTqfKCaPj0QHLmMUv&zoom=1&iact=rc&dur=394&sig=105653549479441096725&sqi=2&page=1&tbnh=123&tbnw=148&start=0&ndsp=15&ved=1t:429,r:2,s:0&tx=86&ty=59 • http://www.google.com/search?q=surface%20tension&um=1&hl=en&safe=active&gbv=2&gs_sm=e&gs_upl=94735l98125l0l98297l17l17l1l3l3l1l297l2688l0.6.7l13l0&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi • http://www.google.com/imgres?q=capillary+action&um=1&hl=en&sa=N&biw=1024&bih=677&tbm=isch&tbnid=xLVNHP9WYmMVnM:&imgrefurl=http://www.sciencebuddies.org/science-fair-projects/project_ideas/PlantBio_p033.shtml&docid=CQrhjY7KqwzMQM&imgurl=http://www.sciencebuddies.org/science-fair-projects/project_ideas/PlantBio_img014.jpg&w=300&h=210&ei=xY_VTriNA4vnggfyo7C0AQ&zoom=1&iact=rc&dur=379&sig=118062241152552652231&page=2&tbnh=137&tbnw=188&start=16&ndsp=16&ved=1t:429,r:1,s:16&tx=114&ty=55

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