| boiling point |
The temperature at which a liquid boils and changes rapidly to a vapor (gas) state at a given pressure (see Evaporation). Expressed in degrees Fahrenheit (F) or Centigrade (C) at sea level pressure.
출처: www.dhs.ca.gov/ohb/HESIS/utsgloss.htm
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| boiling |
Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). In practice, however, many 'boiled' foods are cooked at a temperature below boiling point, that is, they are simmered or poached. All meat, fish, poultry and stews should be simmered. Vegetables, peas, puddings, beans, lentils, etc are boiled. Sufficient heat should be applied to keep the liquid bubbling gently. Violent boiling should be avoided. ...
출처: www.chinesefood-recipes.com/glossary_of_cooking_te...
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| boiling |
Cooking food by placing it in water that has been heated to boiling temperature (212 degrees F at sea level).
출처: www.glencoe.com/sec/busadmin/marketing/dp/rest_mgm...
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| boiling point |
The temperature at which a substance in the liquid phase transforms to the gaseous phase. Commonly refers to the boiling point of water, 100
출처: www.omega.com/literature/transactions/volume1/glos...
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| boiling |
Vaporization that occurs on and below the surface of a liquid.
출처: jmsscienceweb.tripod.com/vocabulary.htm
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