Lesson plan
Parboiling
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them.
Article summary
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired this definition. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them.
Key claims
No claims recorded.
Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
Bibliography
No sources recorded.
Key claims and bibliography are generated from the same tracked claims and sources as the article page.