Moist methods of cooking

Gentle bubbles rising to surface of the liquid is known as 

• poaching
• simmering
• boiling 
• steaming

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

• Poaching 
• Simmering
• Blanching 
• Steaming

Vigorous, rapid bubbles rising to the surface and breaking 

• Poaching 
• Simmering 
• Boiling 
• Steaming 

Boiling liquid temperature is 

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

Cooking food over boiling liquid is

• Poaching 
• Simmering 
• Blanching
• Steaming

Which cooking method would retain the most vitamins 

• Poaching 
• Simmering 
• Boiling 
• Steaming 

poaching, simmering, and boiling are all examples of ___method

• dry heat
• moist heat
• combination
• braising

Which of the following is the BEST description of simmering food?

• Cooking in liquid just below boiling
• cooking in liquid at a very low temperature
• cooking in liquid at boiling point
• cooking with pressurized steam

cooking in liquid at its highest temperature

• boiling
• simmering
• frying
• sauteing 

To save nutrients when batch cook vegetables.

• Cook in small amount of water
• Cooked long in  lot of water
• Cooked in a small amount of oil
• Boiled in the microwave