Demonstrate boiling and simmering.

Demonstration should include

• defining the term boiling–a moist-heat cooking method in which food is submerged in liquid that is 212°F
• defining the term simmering–a moist-heat cooking method in which food is submerged in liquid that is 185-205°F (much gentler than boiling)
• identifying when it is appropriate to boil and/or simmer food, including why boiling and simmering are used for larger or tougher products.

Process/Skill Questions:

Thinking

• What foods are associated with boiling or simmering?
• How does equipment affect boiling or simmering?

Communication

• How does one determine when a boiled or simmered product is done?
• What skills are needed to prepare products to be boiled or simmered?

Leadership

• What procedures are needed for boiling or simmering?
• What factors should be considered when deciding to boil vs. to simmer?
• What safety measures apply when boiling or simmering?

Management

• What equipment is needed for boiling or simmering?
• What products are appropriate for boiling or simmering?