Steaming and Poaching

Poaching a food item that's only partially submerged in a liquid is called

• Submersion Poaching

• Simmering

• Boiling

• Shallow Poaching

Shallow poaching food is typically reserved for ______________ types of meat.

• Tender

• Tough

• Large

• Only Beef

When shallow poaching, it is important to _____________ the water.

• Filter

• Season

• Rapidly Boil

• Use Only Plain Tap Water

One advantage to shallow poaching is that food will never dry out.

• True

• False

A perfectly poached egg should have a white that is just cooked, and a runny yolk.

• True

• False

Poaching temperature is 195 degrees

• True

• False

When setting up a steamer, the water is placed ___________ the food to be cooked.

• Below

• Above

• Totally submersed

• Added at the very end

Steamed vegetables retain more nutrients than vegetables that are simmered in water.

• True

• False

Steaming promotes a lot of browning on food because steam is extremely hot.

• True

• False

When poaching an egg it is important to add __________ to the water.

• Ground Black Pepper

• Fresh Herbs

• Vegetable Oil

• Vinegar