Moist Heat Cooking Terms

Question 1

Simmering

Answer 1

completely submerge food in liquid that is at a constant moderate temperature

Question 2

Poaching

Answer 2

Cooking food between 160’F and 180’F The surface of the poaching liquid should show some motion, but no air bubbles should break the surface.

Question 3

Shallow poaching

Answer 3

Cooks food using a combination of steam and liquid bath. Shallow poaching is a last-minute cooking method best suited to food that is cut into portion-sized or smaller pieces.

Question 4

Blanching

Answer 4

A variation of boiling. Partially cooks food and then finish it later.

Question 5

Steaming

Answer 5

Cooking food by surrounding it with steam in a confined space such as a steamer basket, steam cabinet or combi-oven. Direct contact with the steam cooks the food.

Question 6

Flash-freezing

Answer 6

Immersing a food into liquid nitrogen or placing it on an Anti Griddle can instantly freeze a sauce, cream, or puree, making anything from an ice cream to liquid- filled ice pop.

Question 7

Goulash

Answer 7

This stew orginated in Hungary and is made from beef,veal, or poultry, seasoned with paprika, and generally served with potatoes or dumplings.