Steaming

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/steaming

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the thermodynamic principle?Heat transfer via convection and condensation of water vapor
2. What is the nutrient retention efficiency?Significantly higher retention of water-soluble vitamins compared to boiling
3. What is steaming and why is it super fast?Steaming cooks food by using hot steam that surrounds the food, which moves heat quickly and keeps the food moist. This method lets food finish cooking in less time than many other ways.
4. Why does steaming keep food tasty and healthy?Because steam cooks food without direct water contact, it keeps the food tender and saves vitamins that would otherwise leach into boiling water. Steamed foods also need little or no added fat, so they stay lower in calories.

Phase transition: The physical process where a substance changes from one state to another, like water to steam.
Latent heat of vaporization: The energy absorbed or released during a phase transition from liquid to gas or vice versa.
Water-soluble vitamins: Vitamins that dissolve in water, such as Vitamin C and B vitamins, which are prone to loss during boiling.
Convection: Heat transfer through the movement of fluids (liquids or gases).