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

Process/Skill Questions:

Thinking

- What foods are associated with boiling/simmering?
- How does equipment affect boiling/simmering?

Communication

- How does one determine when a boiled/simmered product is done?
- What skills are needed to prepare products to be boiled/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 should be taken when boiling or simmering?

Management

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