Title: Demonstrate boiling and simmering.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

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?