Revision quiz - boiling poaching and steaming

Food cookied in liquid at around 95C can be described as...

• Boiling

• Poaching

• Steaming

• Roasting

Tick all foods that are suitable for poaching

• Eggs

• Chicken

• Pasta

• Fish

What are the two missing words. When poaching pears, _____ _____ can be used as the cooking liquid.

What would be the best temperature for poaching fish in the oven?

• 120C

• 150C

• 170C

• 230C

What is bechamel?

• A roux based brown sauce served with chicken

• A roux based white sauce served with fish

• A creamy sauce made with cream

How should green vegetables be boiled?

• Placed in cold water and brought to the boil

• Placed in warm water and boiled for 1 minutes

• Placed in boiling water and cooked until crisp

• Placed in boiling water and left in the water for service

which of the following meats can be boiled?

• Sirloin steak

• Gammon

• Steak pie

• Lamb chops

Fill in the missing words. Steaming helps to retain the colour and n________ in vegetables

Tick which foods are suitable for steaming

• Beef steak and jam pudding

• Eggs and vegetables

• Sweet pudding and steak & kidney pudding

• Fish and pears

Which two of the following are good points when boiling or poaching foods?

• Stir the pan to avoid in burning

• Use a a thick dry cloth when lifting pans

• Keep pan handles pointing out of the hob

• Skim boiling liquids if necessary (e.g. soups)