Moist- Heat & Other Cooking Methods

Gentle bubbles rising to surface of the liquid is known as 

• poaching
• simmering
• boiling 
• steaming

Simmering liquid temperature is 

• 160-180F
• 185-205F
• 205-212F
• 212F

Commonly used to cook fish, liquid with no bubbles and showing some motion 

• Poaching 
• Simmering
• Blanching 
• Steaming

Poaching liquid temperature is 

• 160-180F
• 185-205F
• 205-212F
• 212F

When shallow poaching the equipment needed is 

• Wok 
• Saute Pan 
• Sauce Pan & Lid 
• Sauce Pan & Colinder 

Partially cook food to finish it later 

• Twice Cooked
• Par-Cooking 
• Pre-Cooking 
• First Cooked

Quickly cooking food in boiling water, then typically shocked in a ice bath. 

• Poaching 
• Simmering 
• Blanching 
• Steaming 

Vigorous, rapid bubbles rising to the surface and breaking 

• Poaching 
• Simmering 
• Boiling 
• Steaming 

Placing hot food into an ice bath is know as

• Shocking 
• Cooling
• Bathing 
• Freezing 

Boiling liquid temperature is 

• 160-180F
• 185-205F
• 205-210F
• 212F