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Poaching, Simmering, and Boiling

Authored by Natalie Kerr

Life Skills

9th - 11th Grade

Used 12+ times

Poaching, Simmering, and Boiling
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Gentle bubbles rising to surface of the liquid is known as:

poaching

simmering

boiling

steaming

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Poaching

Simmering

Blanching

Steaming

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Vigorous, rapid bubbles rising to the surface and breaking 

Poaching 
Simmering 
Boiling 
Steaming 

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Boiling liquid temperature is:

160-180F

185-205F

205-210F

212F

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

dry heat

moist heat

combination

braising

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Cooking in liquid at its highest temperature:

boiling

simmering

frying

sauteing

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