
Boiling, Poaching, and Steaming
Authored by Jeffrey Gonzales
Professional Development
12th Grade
Used 4+ times

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15 questions
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1.
OPEN ENDED QUESTION
3 mins • 1 pt
Describe two features for each of the following cooking methods. a) Boiling. b) Poaching. c) Steaming
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2.
OPEN ENDED QUESTION
3 mins • 1 pt
List three types of food, other than vegetables, that can be boiled.
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3.
OPEN ENDED QUESTION
3 mins • 1 pt
Give two reasons why vegetables grown above the ground should be placed into boiling water.
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4.
OPEN ENDED QUESTION
3 mins • 1 pt
State two reasons why broccoli should be well drained after boiling.
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5.
OPEN ENDED QUESTION
3 mins • 1 pt
List four different liquids that can be used for poaching food.
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6.
OPEN ENDED QUESTION
3 mins • 1 pt
State why it is important to use the correct amount of liquid when boiling pasta.
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7.
OPEN ENDED QUESTION
3 mins • 1 pt
List the steps to poaching an egg in open water and then regenerating it.
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