Scalding is a cooking technique that involves boiling water or other liquids to cook food. It is often used to prepare vegetables, poultry, and seafood. The term 'burn with boiling water' is another way of saying SCALD, which is the process of heating a liquid to just below its boiling point. Scalding is a common method of preparing food, as it helps to tenderize the food and remove any bacteria that may be present.