When Deep-Frying, you want the oil to cover the food by:

• 1/4
• 1/2
• 3/4
• Completely 

Gentle bubbles rising to surface of the liquid is known as 

• poaching
• simmering
• boiling 
• steaming

The temperature for simmering is: 

• 160F

• 180F

• 212F

• 375F

A gentler, moist heat cooking method used for fish or eggs: 

• Poaching 

• Simmering

• Blanching 

• Steaming

The temperature for boiling is: 

• 212F

• 180F

• 100F

• 375F

To partially cook, and then finish cooking at a later time:

• Boiling

• Parboiling

• Simmer

• Poach

Vigorous, rapid bubbles rising to the surface and breaking means:

• Poaching 
• Simmering 
• Boiling 
• Steaming 

Placing hot food into an ice bath after boiling is called:

• Blanching

• Soaking

• Bathing 

• Freezing 

The braising technique is typically used for:

• Small Cuts of Tender Meat 
• Large Cuts of Tender Meat 
• Small Cuts of Tough Meat
• Large Cuts of Tough Meat 

The stewing technique is typically used for:

• Small Cuts of Tender Meat 
• Large Cuts of Tender Meat 
• Small Cuts of Tough Meat 
• Large Cuts of Tough Meat