Boiling is a method of cookery where food is fully submerged in liquid at its boiling point of 100°C, creating bubbles as the temperature rises to a rolling boil. Foods like pasta, rice, vegetables and meats are boiled to allow for rapid movement of the cooking liquid to fully cook the food, which must remain completely covered in liquid throughout the process as the level may need topping up and scum should be skimmed off.

1. Boiling is the method of cookery in which food is completely immersed in liquid and cooked at boiling point

2. As the temperature of the water rises, bubbles are created and a rolling boil develops. The temperature of the water has reached 100°C and we say that the water is boiling

3. Boiling is the process used for pasta, rice fresh and dried vegetables and salted meats These foods require rapid movement of the cooking liquid to cook

4. The food to be boiled must be completely covered with liquid throughout the process Start with enough liquid to allow for evaporation The liquid level may need to be topped up during the cooking process

5. Any scum that rises to the surface should be skimmed off to prevent it from boiling back into the liquid and affecting the quality of the food