Basic Methods of Cookery - Boiling

Why do we boil food?

• to tenderize and more palatable and digestible

• tenderize

• palatable

• digestible

What are the 2 ways of boiling?

• Add food to the liquid in room temperature and bring to boiling point

  Liquid bring to boiling point and add the food

• Increase the heat of food and liquid separately and put it in.

• All 2 answers are correct

What is the simmering temperature ?

• 95C to 98C

• 97C to 100C

• 90C to 95C

What is the deference between boiling and poaching?

• Temperature

• Food Items

• Heat Source

Give 3 each, suitable foods for boiling and poaching

• Boiling - Pasta, Rice, Eggs with the shell

  Poaching - Fruits, Seafood, Eggs

• Boiling - Pasta, Rice, Eggs

  Poaching - Fruits, Seafood, Eggs with the shell

• Boiling - Rice, Eggs with the shell, Fruits

  Poaching - Seafood, Eggs, Pasta