What is the definition of the term scald?

The definition of the term "scald" is accurately described as the process of heating a liquid over hot water or direct heat to a temperature just below the boiling point. This technique is commonly used in cooking for various purposes, such as preparing emulsions, making sauces, or pre-treating certain ingredients to enhance their flavors and textures without fully boiling them. Scalding is essential in some recipes where precise temperature control is required to achieve the desired consistency and prevent ingredients from breaking down or becoming tough.

In contrast, the other definitions do not correspond to the term "scald." Cooking food to tenderize it, boiling a liquid rapidly, or simply warming food in an oven involve different techniques that do not consider the subtleties of temperature control intrinsic to the scalding process. Scalding specifically refers to that critical temperature just below boiling, emphasizing careful temperature management rather than complete cooking or boiling.