Boiling, Poaching, and Steaming

Describe two features for each of the following cooking methods. a) Boiling. b) Poaching. c) Steaming

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List three types of food, other than vegetables, that can be boiled.

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Give two reasons why vegetables grown above the ground should be placed into boiling water.

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State two reasons why broccoli should be well drained after boiling.

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List four different liquids that can be used for poaching food.

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State why it is important to use the correct amount of liquid when boiling pasta.

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List the steps to poaching an egg in open water and then regenerating it.

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State the temperature the oven should be set at when poaching a folded fillet of plaice (delice).

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State why the oven is set at that temperature.

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List the steps for making a béchamel sauce from the milk used for poaching smoked haddock.

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