Which term means to heat a liquid just below boiling point?

• A. Scald
• B. Simmer
• C. Render
• D. Steep

Answer: (A)

Heating a liquid to just below its boiling point is described as scalding. This stage is reached when the liquid is hot enough to cause steam to rise and tiny bubbles to form around the edges, but it hasn’t developed a full rolling boil. Scalding is useful because it softens texture and removes raw flavors without the harsher effects of boiling, which can scorch proteins or alter taste. For example, scalding milk before making custards helps prevent curdling and creates a smoother mixture.

In contrast, simmering means keeping the liquid at a gentle boil with small bubbles rising more steadily, which is a cooking method used over time to flavors and tenderize foods. Rendering refers to melting fat out of meat or tissue, not heating to near boiling. Steeping involves soaking solids in hot liquid to extract flavors, without the goal of approaching a boil.