Which temperature range defines a simmer?

• A. 185–205°F (85–96°C)
• B. 160–180°F (71–82°C)
• C. 212°F (100°C)
• D. 100–120°F

Answer: (A)

Simmering is a gentle heat stage where small, steady bubbles rise to the surface and the liquid is just shy of a full boil. This occurs around 185–205°F (85–96°C). At this temperature, flavors meld and ingredients cook through without the vigorous agitation that a full boil would cause, which can break emulsions, toughen proteins, or cause splattering. A rolling boil happens at about 212°F (100°C), which is more energetic than a simmer. The lower range (around 160–180°F) is not hot enough to maintain a steady simmer, and the very low range (100–120°F) won’t cook foods effectively. So, the best range for a simmer is 185–205°F.