Question

uses liquid temperatures between 185°f (85°c) and 205°f (96°c) to food products

• food products may be or fully submerged in the liquid
• liquid at this temperature should have small breaking through the surface

boiling

Explanation:

The first blank is about the purpose of using the liquid temperature range, which is to cook food products. The second blank is a contrast to 'fully submerged', so 'partially' fits. The third blank relates to what breaks through the surface of the liquid at that temperature, and 'bubbles' is appropriate.

Answer:

1. cook
2. partially
3. bubbles