MODULE 4.2 MOIST-HEAT COOKING

Question 1

Cooking method that uses liquid or steam as the cooking medium

Answer 1

Moist-heat cooking

Question 2

5 types of moist-heat cooking

Answer 2

Poaching
Simmering
Boiling
Blanching
Steaming

Question 3

160 F to 180 F

Answer 3

Poaching

Question 4

Delicate fish fillets, eggs, polutry

Answer 4

Poaching

Question 5

185 F to 205 F

Answer 5

Simmering

Question 6

Identified by tiny bubbles that reach the surface

Answer 6

Simmering

Question 7

More or less 212 F

Answer 7

Boiling

Question 8

Large bubbles breaking the surface

Answer 8

Boiling

Question 9

Briefly cooked food in boiling water. Removed after a brief time interval and submerged into iced water

Answer 9

Blanching

Question 10

Cooked in a container that prevents steam from escaping // placed in perforated pans

Answer 10

Steaming

Question 11

Any cooking method that uses both moist and dry heat

Answer 11

Combination

Question 12

Protein are seared or simmered and are often used on tougher meat

Answer 12

Combination

Question 13

Large pieces of meat, small amount of liquid for a long period of time

Answer 13

Braising

Question 14

Bite-sized pieces of meat, barely covered by liquid, long period of time

Answer 14

Stewing