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Basic Methods of Cookery - Boiling

Authored by Dulantha Cooray

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University

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Basic Methods of Cookery - Boiling
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5 questions

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1.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Why do we boil food?

to tenderize and more palatable and digestible

tenderize

palatable

digestible

2.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

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

3.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

What is the simmering temperature ?

95C to 98C

97C to 100C

90C to 95C

4.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

What is the deference between boiling and poaching?

Temperature

Food Items

Heat Source

5.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

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

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