FOOD PROCESSING AND PRESERVATION
DRYING AND DEHYDRATION
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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To cook food just below the boiling point.
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Simmer
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Stir
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Whip
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Saute
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Fry
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Explanation:
Detailed explanation-1: -Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F).
Detailed explanation-2: -The definition of simmer is to cook a liquid just below the boiling point (212°F), with a range around 185°F to 205°F.
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