cooking notes: -Parboil: partially boiling food so that it is only partially cooked. The food is then usually finished off with another cooking method, such as grilling, roasting, or sautéing. for veg/ meat -scald: heating a liquid to just below boiling point, often used to prepare milk for recipes or to loosen the skins of fruits and vegetables veg/ milk (kill enzymes and bacteria) -blanch: boil briefly + ice water to preserve color/ texture -poach: cook but below boiling point for eggs