What term describes heating a liquid until bubbles continually break the surface?

• A. Boiling
• B. Blanching
• C. Braising
• D. Nappe

Answer: (A)

Boiling is heating a liquid until it reaches its boiling point and bubbles form throughout the liquid, continually breaking the surface. This vigorous bubbling shows the liquid has reached a temperature where vapor forms faster than it can escape, so you see bubbles rising from all parts of the pot. Blanching involves briefly boiling something and then shocking it in cold water, so the process is about a short, controlled cook, not constant bubbling. Braising means cooking with a small amount of liquid at a low simmer, which is gentler and not a full boil. Nappe refers to a sauce’s thickness, describing how it coats the back of a spoon rather than a boiling action.