Moist Cooking Review

To use the boiling method to partially cook foods is called:

• boiling

• blanching

• parboiling

• steaming

To cook foods in a flavorful liquid between 150-185 degrees is called:

• Steaming

• Boiling

• Poaching

• Simmering

A technique where you bring a liquid to 212 degrees and keep it at that temperature while it cooks.

• Boiling

• Parboiling

• Steaming

• Blanching

Cooking foods in a closed environment filled with steam and the food never touches the lquid is called:

• Boiling

• Blanching

• Steaming

• Poaching

Cooking food slowly and steadily in a liquid between 185-200 degrees is called:

• Boiling

• Blanching

• Parboiling

• Simmering

Cooking foods similar to blanching but, foods are put into boiling water and partially cooked for a longer time.

• Parboiling

• Simmering

• Steaming

• Boiling