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2010-03-18 16:22:55
2010-03-18 16:22:55

Energy of flame------->Utensil------->Water-------->Potato

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If the flame is low, that would make a simmering heat. If the flame is high, it would make boiling, sauteing and searing.


The type of flame is directly proportionate to the temperature the food cooks at. If the flame is low, that would make a simmering heat. If the flame is high, it would make boiling, sauteing and searing.


The sun. A flame of any type. Boiling water.


When you boil water the heat of the flame is transferred to the water.


Yes, the boiling water has more heat than the match flame.


the energy in flame of a candle is thermal energy.


Induction cooking uses electromagnetism to turn cooking pans into cookers. This creates heat energy inside the pan itself, instead of firing it in from outside. This type of cooking uses less energy and is faster than an electrical burner or an open flame of a gas stove.


Energy flows from the Bunsen burner because heat is given off, creating a chemical reaction between the water and flame. This causes the water to heat up until the flame reaches 100 degrees and then the water boils (this is the waters boiling point).


Baking - cooking food by dry heat without direct exposure to a flame, usually in an oven.Frying - cooking food in hot fat or oil, usually in a shallow pan.Sauteing - frying quickly in a little fat, which is very hot.Boiling - cooking food in hot boiling water or other form of liquid such as broth.Broiling - cooking by direct radiant heat, such as on a very hot grill or under an electric element (broiler) in an oven.


That depends on what is burning.


When cooking in low flame, it results in a slow tenderization of foods and reducing the volume to condense flavor. These methods are known as simmering or braising.


Usually alcohol is used to make flame, or " Flambé"


Because of the energy, the chemicals cause in the flame.


No need of cooking u can consume your fish without cooking also


Because the yellow flame produces less heat energy than the blue flame, and if you use the yellow flame, more chemical energy in the gas will be transferred into light energy than heat energy, which would be a waste of energy.(Cause your goal is the heat up the beaker.)


There are many benefits to cooking with gas. Gas cooking allows the flame to be adjusted better for more accurate cooking temperatures. It also allows the heat to be more evenly distributed during the cooking process.


A red flame has a lower energy than a blue flame, if the color arises from the photon radiation of the flame itself due to the flame's temperature. However, some inorganic ions emit red light when introduced into blue flames, and this kind of red flame does not necessarily have a lower energy than the original blue flame.


If the test agent have free ions the ionization of the flame will be significant. When the energy reaches a point when it take more energy the flame ionization will not be significant.


it is the air port which you can twist around to determined what flame you have i.e blue or red etc....... It allows the energy for the flame to be altered :) :)


The candle itself isn't but the flame is thermal energy.


Its electrons are excited to a higher energy state in the flame, and then they immediately release that energy, which is visible as yellow light.



The colour of a flame in relation to energy follows the visible spectrum. The more energy (hotter) a flame has then it goes violet/Blue. The weaker it is it goes yellow/red. The actual strength of a flame/ the flames energy level has to do with the level of oxygen it receives. If you look at a Bunsen burner the safety flame is the coolest and it is yellow/red. The more oxygen the flame receives the more complete the combustion, and the bunser burner flame becomes hotter and turns blue. The inital yellow flame is a sign of incomplete combustion. And is the coolest part of a flame


Diane is the term used for a cooking method, which typically involve cooking over an open flame, usually in front of the diner, and served with a savory sauce.


Smoking, open flame roasting, sun drying.



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