Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items. Complex sauces and soups are the result of boiling. Fine meat dishes are boiled as are many vegetables. Lemon juice and flour are added to the cooking water to give a more gentle cooking movement, to prevent breaking up and to discolouration. Food is placed in cold liquid and then brought to the boil and cooked.
Food is placed in boiling liquid and cooked.
Collect ingredients in the correct quantities and prepare. Use sufficient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly. Decide whether the food should be placed into cold or hot liquid and how long it takes per Kilogram. Melt fat and add flour if making a roux. Temperature control - simmer as required, prevent drying out.