what amount of water will be used in gardening and cooking
Answers
Explanation:
For vegetables in the summer, we recommend applying about 1 inch of water over the surface area of the garden bed per week. That is equivalent to 0.623 gallons per sq ft. Using that rate, a 32 sq ft bed requires 20 gallons of water per week. (32 sq ft x 0.623 gallons per sq ft = 20 gallons per week).
USE OF WATER IN CLEANING AND IN PREPARING FOODS
Water is a cleansing agent because most soil is soluble in water. It also plays a most important part in the preparation of foods, since it serves as a medium for the cooking of foods, as in the processes of steaming and boiling.
Because water dissolves many substances, it acts as a carrier of flavor as
in fruit drinks, tea, and coffee. Although there are some foods which can
be cooked without a water medium, baked potatoes and roast meat for
example, certain foods such as rice and dried beans require water during
cooking. It is readily seen that water is indispensable in cooking.
USES OF WATER IN COOKING
It is the solvent, or dissolving, power of water that makes this liquid valuable in cooking, but of the two kinds, soft water is preferable to hard, because it possesses greater solvent power. This is due to the fact that hard water has already dissolved a certain amount of material and will therefore dissolve less of the food substances and flavors when it is used for cooking purposes than soft water, which has dissolved nothing. It is known, too, that the flavor of such beverages as tea and coffee is often greatly impaired by the use of hard water. Dried beans and peas, cereals, and tough cuts of meat will not cook tender so readily in hard water as in soft, but the addition of a small amount of soda during the cooking of these foods will assist in softening them.
Water is used in cooking chiefly for extracting flavors, as in the making of coffee, tea, and soups; as a medium for carrying flavors and foods in such beverages as lemonade and cocoa; for softening both vegetable and animal fiber; and for cooking starch and dissolving sugar, salt, gelatine, etc. In accomplishing much of this work, water acts as a medium for conveying heat.