Test $ Cooking Methods

Foods prepared en papillote can be marinated or seared as an initial step

• True

• False

Foods cooked en papillote are

• cooked in simmering water

• cooked in their cuisson at 185˚F to 200˚F/82˚C to 85˚C

• Correct answer:

  baked in the oven.

• cooked in a shallow cooking vessel over moderate heat

When shallow poaching, the pan should be loosely covered during cooking

• True

• False

To determine doneness for en papillote items, you should

• lightly press the main item through the paper with your finger.

• use an instant-read thermometer.

• fabricate the main item to the appropriate size and perform a test run.

• allow the package to puff slightly and then deflate.

When bags with shrinkable properties are used for sous vide cooking, the result is

• tougher texture.

• 
  a more uniform shape.

• reduced energy use.

• less moisture.

The difference between poaching and simmering is that deep poaching is used for portion-size items and simmering is used on large pieces of meat and whole birds

• True

• False

Foods that are shallow poached are cooked with steam and simmering liquid.

• True

• False

Foods that are shallow poached should be prepared à la minute.

• False

• True

Foods that are shallow poached should be prepared à la minute.

• True

• False

Foods deep poached or simmered can be kept warm in a holding container for a short time without significant loss of quality.

• True

• False