Culinary 2 moist heat cooking methods and mother saucestudy game

Place chicken in a large stock pot. Cover chicken completely with water. Bring water to a boil, reduce to a simmer. Cook chicken for about 25 minutes.

• Steaming
• Stewing
• Braising
• Poaching

Reduce heat of soup to small gentle bubbles appear and cook for 30 minutes.

• Simmering
• Braising
• Boiling
• Steaming

Cook carrots and peas in large pot of water on high heat with large rapid bubbles until tender, about 15 minutes.

• Simmering
• Boiling
• Stewing
• Poaching

Cover beef and vegetables completely with liquid, bring to a boil and reduce to a simmer. Cover and cook for about 2 hours and 30 minutes.

• Poaching
• Steaming
• Stewing
• Braising

Cover the beef with liquid until it is partially submerged. Cook on low heat, covered with a lid, for about an hour.

• Braising
• Stewing
• Poaching
• Boiling

Place 1 inch of water in a stock pot. Place basket of vegetables in a stock pot over the inch of water. Cover with a lid and boil water. Cook for about 10 minutes.

• Poaching
• Steaming
• Simmering
• Boiling

What role(s) does the liquid have in moist heat cooking methods?

• Tenderizes the meat
• adds flavor
• cooks meat quickly
• option 1 and 2

A term used to describe when you can insert a sharp utensil into the center of the cut and encounter very little or no resistance, often used to tell if braised meat is done cooking.

• well done
• medium rare
• fork tender
• rare

Which variable has the most significant impact on whether the cut of meat is considered tough or tender?

• Location of cut from the animal
• Dark meat vs. white meat
• Animal type
• Wholesale cuts vs. retail cuts

Why do certain cuts of meat require moist heat cooking?

• They are more tough
• They have more connective tissue
• They have more muscle
• all options are correct