Moist Heat Preparations

Question 1

Scalding

Answer 1

150 degrees, large relatively still bubbles on top and sides of pan
Ex: Milk

Question 2

Poaching

Answer 2

160-180 degrees; small bubbles, food partially or fully immersed
Ex: eggs, fish

Question 3

Simmering

Answer 3

180 degrees; gently rising bubbles
Ex: keep meat tender

Question 4

Braising (Large pieces)
Stewing (Small pieces)

Answer 4

Involves simmering; use small amount of liquid, brown meat first

Question 5

Boiling

Answer 5

212 degrees; water bubbles rapidly
-For tough vegetables, meat, pasta/grains, and beans

Question 6

Steaming

Answer 6

212 degrees or higher; food placed above boiling water
Veggies: improves texture, color, taste, nutrients preserved