Gentle bubbles rising to surface of the liquid is known as
Moist Cooking Methods
11th - 12th Grade
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Moist Cooking Methods
Quiz
•
Other
•
11th - 12th Grade
•
Medium
Used 74+ times
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25 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
poaching
simmering
boiling
steaming
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Simmering liquid temperature is
160-180F
185-205F
205-212F
212F
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Commonly used to cook fish, liquid with no bubbles and showing some motion
Poaching
Simmering
Blanching
Steaming
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Poaching liquid temperature is
160-180F
185-205F
205-212F
212F
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Partially cook food to finish it later
Twice Cooked
Par-boiled
Pre-Cooking
First Cooked
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Quickly cooking food in boiling water, then typically shocked in a ice bath.
Poaching
Simmering
Blanching
Steaming
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Vigorous, rapid bubbles rising to the surface and breaking
Poaching
Simmering
Boiling
Steaming
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