(1) Gentle boiling—temperature of 212 degrees.
(2) Rapid boiling—temperature of 212 degrees.
3. Uses of rapid boiling:
(1) To make much steam
(2) To break up food
(3) To keep small particles of food in motion.
4. Rules for boiling:
(1) Put the food in a cooking dish, set over the heat, and pour in the boiling liquid to cover the food well.
(2) Regulate the heat to the kind of boiling required.
(3) Keep the food boiling during the entire cooking.
(4) Continue the cooking until the food is tender at the centre when it is tested, or for the time required by the recipe.
(5) When the food is cooked, lift it from the liquid or drain the liquid from the food.
5. Effects of boiling:
(1) It makes some food soft and tender—fruit, vegetables.
(2) It makes some food hard and tough—eggs, etc.
(3) It breaks up food.
(4) It dissolves out some of the food substance.
(5) It causes some loss of flavour (in the steam).
(6) It kills germs.
SIMMERING
1. Definition: