607 Boiling/ Poaching and Steaming

What is the difference between poaching and boiling?

• Boiling is cooking food in water or stock that has been heated until it bubbles (100°C).

• Boiling is when bubbles are not moving too fast, and poaching the bubbles are rapid.

• Poaching is cooking in a liquid that is very hot but not boiling (under 100°C).

• Poaching is done by using vinegar as the liquid.

What are the two main methods of steaming used in kitchens?

• Saucepan and colander

• Atmospheric steaming

• In the oven covered with foil.

• High-pressure steaming

• Bamboo steamer

Why is time important when poaching?

• To ensure you finish in time

• To ensure that the food is neither under-cooked nor overcooked.

• So everyone can go home early

What are three benefits of steaming vegetables.

• Retains colour and nutrients in vegetables

• It preserves nutritional value

• Fast method of cooking

• Maintains flavour and taste

• Stops food from burning when cooking

List four different liquids used for poaching food?

When steaming food in a mould, how would you prevent steam coming into direct contact with the food?

How do you poach fish in an oven? 

What three safety points should be followed when steam food in a high pressure steamer?

• Reduction of temperature

• Follow the manufacturers guidelines for opening the steamer

• Food is covered when cooking with foil

• Stand behind the door of the once it is open to allow steam out

• Making others aware you are going to open the steamer

How and why should vegetables grown underground be boiled? 

• Start in cold water and brought to the boil 

• Start in hot water so they cook faster

• Start in warm water cover and refresh when cooked

What is the definition of steaming?