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31. In which of these cooking techniques is food cooked slowly and steadily in water that is 185°F to 200°F (85°C to 93°C)? a. blanching c. simmering b. parboiling d. boiling For culinary arts
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6 votes
31. In which of these cooking techniques is food cooked slowly and steadily in water that is 185°F to 200°F (85°C to 93°C)?

a. blanching c. simmering
b. parboiling d. boiling
For culinary arts

User Jfriedman
by
4.6k points

2 Answers

7 votes
It is c Because the other person said it lol
User JDunkerley
by
4.7k points
6 votes

Answer:

C. Simmering

Step-by-step explanation:

User Harish Suthar
by
4.7k points
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