WorksheetsRevision quiz - boiling poaching and steaming
Total questions: 14
Worksheet time: 11mins
Food cookied in liquid at around 95C can be described as...
Boiling
Poaching
Steaming
Roasting
Tick all foods that are suitable for poaching
Eggs
Chicken
Pasta
Fish
What are the two missing words. When poaching pears, _____ _____ can be used as the cooking liquid.
(a)
What would be the best temperature for poaching fish in the oven?
120C
150C
170C
230C
What is bechamel?
A roux based brown sauce served with chicken
A roux based white sauce served with fish
A creamy sauce made with cream
How should green vegetables be boiled?
Placed in cold water and brought to the boil
Placed in warm water and boiled for 1 minutes
Placed in boiling water and cooked until crisp
Placed in boiling water and left in the water for service
which of the following meats can be boiled?
Sirloin steak
Gammon
Steak pie
Lamb chops
Fill in the missing words. Steaming helps to retain the colour and n (a) in vegetables
Tick which foods are suitable for steaming
Beef steak and jam pudding
Eggs and vegetables
Sweet pudding and steak & kidney pudding
Fish and pears
Which two of the following are good points when boiling or poaching foods?
Stir the pan to avoid in burning
Use a a thick dry cloth when lifting pans
Keep pan handles pointing out of the hob
Skim boiling liquids if necessary (e.g. soups)
Cooks food very quickly using water vapour
What item of equipment is this describing?
Atmospheric steamer
Bamboo steamer
High pressure steamer
Mircrowave
Green vegetables should be drained after cooking to prevent - - - - - - - cooking
(a)
Steam is produced by _ _ _ _ _ _ _ water
(a)
Which 2 of the following can affect the cooking time when steaming food?
Thickness of the product
Type of product
How old the product is
The nutritional value of the product
