Poaching, Simmering, and Boiling

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

Poaching, simmering, and boiling are all examples of ___methods.

• 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

When poaching, the equipment needed is:

• Wok

• Dutch over

• Sauce Pan

• Skillet

To cook food item partially and briefly in boiling liquid after which the food is quickly immersed in cold water to stop further heating?

• en papillote

• deep poaching

• blanching and shocking

• shallow poaching

It is used to cook very delicate foods such as eggs-out-of shell and fish?

• deep poaching

• shallow poaching

• blanching

• poaching