A. “Low” heat is used for keeping foods cooking after they have been started on “high” heat. This low heat is sufficient for keeping quite a large quantity of vegetables and other foods actively cooking.
Low
7. Q. How Is “Simmer” Heat Used?
A. “Simmer” heat is used for low temperature cooking, for instance, small quantities of vegetables, cooking custards, sauces and dried fruits. The uses for “low” and “simmer” heats are much the same excepting “low” is used for larger quantities of foods.
Simmer
8. Q. Why Is Low Water Cooking Recommended for Vegetables?
A. Because more food value is retained, also flavor and appearance is better. Very little water need be added to vegetables to create the necessary steam for proper cooking.
9. Q. Which of the Five Surface Heats Is Most Practical to Use in Making Coffee?