31. In which of these cooking techniques is food cooked slowly and steadily in water that is 185°F to 200°F (85°C to 93°C)? a. blanching c. simmering
b. parboiling d. boiling
For culinary arts

In contour drawings crossing lines is one way to indicate this

Which of these pieces best illustrates the use of variety over unity? leonardo da vinci, study of human proportion: the vitruvian man laylah ali's untitled louise lawler's pollock and tureen auguste rodin's the three shades?

Performer emphasizes a tone by playing it more loudly than the tones around it is called?