Culinary Arts 2 6.03 Poaching

For large-quantity service, how far in advance can eggs be poached and held for service?

• one day

• one week

• three days

• two months

When poaching chicken, what minimum internal temperature must the chicken reach?

• 135

• 145

• 155

• 165

A local restaurant is planning to poach chicken for an upcoming event. To be sure the chicken is safe, the receiving temperature must be:

• 41 or lower

• 65-85

• 100-110

• 140 or higher

For what reason is vinegar added to the water when poaching eggs?

• coagulation

• color

• flavor

• texture

When poaching foods, the poaching liquid should be:

• delicately seasoned

• prepared without seasoning

• only salted

• well seasoned

Which fruit is most likely to be poached?

• apples

• pears

• strawberries

• bananas

What is a popular poached egg dish that includes Hollandaise sauce, an English Muffin and Canadian Bacon?

• Eggs Benedict

• Eggs Arnold

• Eggs Sardou

• Eggs Florentine

For large quantity service, how far in advance can eggs be poached and held for service?

• one day

• one week

• three days

• two months

Jerry is preparing to poach eggs for breakfast catering. He must be sure the eggs were received at an air temperature of:

• 20

• 45

• 85

• 110

What two utensils could be used to lower the eggs into the summering liquid for poaching?

• cereal bowl and solid spoon

• goblet and solid spoon

• ramekin and solid spoon

• water glass and solid spoon