Boiling, steaming, and simmering are popular cooking methods that often require immersing food in water or its gaseous state, steam.
Water is also used for dishwashing.
Water also plays many critical roles within the field of food science.

Solutes such as salts and sugars found in water affect the physical properties of water.
The boiling and freezing points of water are affected by solutes, as well as air pressure, which is in turn affected by altitude.
Water boils at lower temperatures with the lower air pressure that occurs at higher elevations.
One mole of sucrose (sugar) per kilogram of water raises the boiling point of water by 0.51 °C (0.918 °F), and one mole of salt per kg raises the boiling point by 1.02 °C (1.836 °F); similarly, increasing the number of dissolved particles lowers water's freezing point.

Solutes in water also affect water activity that affects many chemical reactions and the growth of microbes in food.
Water activity can be described as a ratio of the vapor pressure of water in a solution to the vapor pressure of pure water.
Solutes in water lower water activity—this is important to know because most bacterial growth ceases at low levels of water activity.
Not only does microbial growth affect the safety of food, but also the preservation and shelf life of food.

Water hardness is also a critical factor in food processing and may be altered or treated by using a chemical ion exchange system.
It can dramatically affect the quality of a product, as well as playing a role in sanitation.
Water hardness is classified based on concentration of calcium carbonate the water contains.
Water is classified as soft if it contains less than 100 mg/l (UK) or less than 60 mg/l (US).

According to a report published by the Water Footprint organization in 2010, a single kilogram of beef requires 15 thousand liters (3.3×10³ imp gal; 4.0×10³ U.S. gal) of water; however, the authors also make clear that this is a global average and circumstantial factors determine the amount of water used in beef production.
Boiling, steaming, and simmering are popular cooking methods that often require immersing food in water or its gaseous state, steam. Water is also used for dishwashing. Water also plays many critical roles within the field of food science.
Solutes such as salts and sugars found in water affect the physical properties of water. The boiling and freezing points of water are affected by solutes, as well as air pressure, which is in turn affected by altitude. Water boils at lower temperatures with the lower air pressure that occurs at higher elevations. One mole of sucrose (sugar) per kilogram of water raises the boiling point of water by 0.51 °C (0.918 °F), and one mole of salt per kg raises the boiling point by 1.02 °C (1.836 °F); similarly, increasing the number of dissolved particles lowers water's freezing point.
Solutes in water also affect water activity that affects many chemical reactions and the growth of microbes in food. Water activity can be described as a ratio of the vapor pressure of water in a solution to the vapor pressure of pure water. Solutes in water lower water activity—this is important to know because most bacterial growth ceases at low levels of water activity. Not only does microbial growth affect the safety of food, but also the preservation and shelf life of food.
Water hardness is also a critical factor in food processing and may be altered or treated by using a chemical ion exchange system. It can dramatically affect the quality of a product, as well as playing a role in sanitation. Water hardness is classified based on concentration of calcium carbonate the water contains. Water is classified as soft if it contains less than 100 mg/l (UK) or less than 60 mg/l (US).
According to a report published by the Water Footprint organization in 2010, a single kilogram of beef requires 15 thousand liters (3.3×10³ imp gal; 4.0×10³ U.S. gal) of water; however, the authors also make clear that this is a global average and circumstantial factors determine the amount of water used in beef production.
Water