Boiling and steaming

In the picture

1. 1Bubbling water: heated to about 100 °C, it surrounds the food
2. 2Carrots and potatoes underwater: the heat passes straight from the water into the food
3. 3Steamer basket of broccoli: the food rests above the water and stays out of it
4. 4Rising steam: hot water vapour wraps around the food and cooks it

Examples

• Boiling pasta or eggs in a pan of water
• Steaming dumplings or vegetables in a basket over a pot

Quiz: Boiling and steaming (Age 12)

1. 1

   When broccoli is steamed, what actually cooks it?

   • The heat from the metal of the basket
   • The hot steam rising around it
   • The bubbling water it sits in
2. 2

   At sea level, how does the temperature of the steam above boiling water compare to the boiling water itself?

   • About the same, around 100 °C
   • Much hotter, around 200 °C
   • Much cooler, around 50 °C
3. 3

   Why do steamed vegetables keep more of their vitamins than boiled ones?

   • Because steam is much hotter than boiling water
   • Because the vegetables do not sit in the water
   • Because the lid traps the vitamins inside the pot

The answers, each with its explanation, are in the app. This quiz is free there while the lesson is in the free week.