what happened when water in which a food materials is boiled in our diet
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aaaaw i think question has grammatical error
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Boiling, the cooking of food by immersion in water that has been heated to near its boiling point (212 °F [100 °C] at sea level; at higher altitudes water boils at lower temperatures, the decrease in boiling temperature being approximately one degree Celsius for each 1,000 feet [300 metres]). Water-soluble substances, such as sugar and salt, raise the boiling point of the water). Boiling is used primarily to cook meats and vegetables. The extent of cooking varies according to individual taste and regional or traditional dictum; in the cookery of the U.S. South, for example, the boiling of vegetables is usually protracted, with a soft consistency and a blend of flavours in combined ingredients considered desirable. In the nouvelle cuisine of France, on the other hand, Chinese influence dictates minimal boiling or steaming to preserve fresh colour, texture, and flavour.
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