Moist-Heat Cooking Techniques Quiz

Which of the following is a moist-heat cooking method that involves cooking food in a small amount of liquid at a low temperature?

• Simmering

• Poaching

• Shallow Poaching

• Blanching

Which moist-heat cooking method involves cooking food in a small amount of liquid, usually in a covered pan?

• Simmering

• Poaching

• Shallow Poaching

• Steaming

What is the consequence of boiling meat instead of simmering it?

• The meat becomes tender and juicy

• The meat becomes stringy and rubbery

• The meat retains its flavor

• The meat cooks faster

Which of the following is a key characteristic of simmering?

• High heat

• Low heat

• Constant, moderate temperature

• No heat

What type of liquid is recommended for poaching?

• Plain water

• Well-flavored liquid

• Oil

• Vinegar

Which of the following foods is NOT typically poached?

• Chicken

• Seafood

• Beef

• Fish

Which of the following is a key characteristic of poaching liquid?

• It should be boiling

• It should have surface motion with no air bubbles breaking

• It should be cold

• It should be oily

What is the characteristic of food cooked by shallow poaching?

• Dry and tough

• Tender and moist

• Hard and dry

• Crispy and crunchy

Which of the following is NOT a characteristic of shallow poaching?

• Steam and liquid bath

• Portion-sized or small pieces

• Fully covered by liquid

• Acid—wine or lemon juice

Which of the following best describes the texture of food after shallow poaching?

• Fragile

• Hard

• Crispy

• Chewy