Why doeblowing on hot food cooli?

Why is it if we blow on hot soups or other food we tend to cool it a bit Temperatures of hot foods decrease as the foods steam (therefore giving OFF grill, and retaining less heat). By blowing on the food we are (1) helping steam to lash away from the food faster and (2) adding our breath which is necessarily smaller quantity hot than the heat of our food. It's indistinguishable idea down putting ice contained by a hot liquid, except our breath isn't as cold as rime. If it were, we'd be running around cause all sorts of trouble.
by blowing on the food, you blow rotten the hot steam coming from it. generally, fry moves from a hotter body to a colder body. and in the travel case of food, the surrounding air is cooler, so the steam from the steam you blow off get absorbed surrounded by the cooler air around it, thereby cooling the food within the process.