98 degrees - Lukewarm; body heat.

150 degrees - Scalding; too hot to keep fingers in.

185 degrees - Simmering; small air bubbles appear.

212 degrees - Boiling; large bubbles appear all over surface of water and steam escapes.

Next to exact measuring comes care in proper combining.

1. To stir, mix by using circular motion, widening the circles until all is blended. Stirring is the motion ordinarily employed in all cookery, sometimes used in combination with beating. When stirring a sauce or other food which is being cooked on top of stove, do not stir too rapidly nor in one spot. In this instance the object is to keep the food from adhering to the bottom of the pan and also to keep the different substances well blended.

A rapid stirring would retard the cooking. By stirring, ingredients are mixed.

2. To beat, turn ingredients over and over continually, bringing the under part to the surface, thus allowing the utensils used for beating to be constantly brought in contact with the bottom of the dish and throughout the mixture.

By beating, a large amount of air is introduced.

Beating should always be done in the same direction.

3. To cut and fold is to introduce one ingredient into another ingredient by two motions: with a spoon, a repeated vertical downward motion, known as cutting; and a turning over and over of mixture, allowing bowl of spoon each time to come in contact with bottom of dish, called folding. These repeated motions are alternated until thorough blending is accomplished.

By cutting and folding air already introduced is prevented from escaping.