Submersion Cooking Methods

1. Poaching will cook foods faster and more gently than simmering.

• a)  True
• b)  False

2. A flavorful liquid should be used when poaching.

• a)  True
• b)  False

3. When blanching vegetables, which moist-heat submersion method would be most suitable?

• a)  Simmering.
• b)  Poaching.
• c)  Boiling.

4. When poaching be sure to add the food to the cold liquid before heating it up to the correct poaching temperature.

• a)  True
• b)  False

5. Which video below demonstrates the ideal simmering temperature?

• a) 
  
• b) 
  
• c) 
  

6. Simmering is the most common moist-heat submersion cooking method.

• a)  True
• b)  False

7. At sea level, water boils at 200º degrees Fahrenheit.

• a)  True
• b)  False

8. Most proteins will retain more moisture if cooked quicker at higher temperatures.

• a)  True
• b)  False

9. Poaching is ideal for cooking:

• a)  pasta, fish and chicken.
• b)  vegetables, eggs and chicken.
• c)  chicken, eggs and fish.
• d)  stocks, chicken and soups.

10. Boiling is best used for cooking:

• a)  tough cuts of meat.
• b)  pasta.
• c)  fish.
• d)  fruit.

11. When heating liquid from a cold temperature, at what point will you first start to hear the liquid bubbling?

• a)  At the poaching temperature.
• b)  At the simmering temperature.
• c)  At the boiling temperature.

12. The main difference between poaching, simmering and boiling is the temperature of the liquid.

• a)  True
• b)  False

13. Poaching will result in increased moisture retention and absorption of flavors in proteins.

• a)  True
• b)  False

14. Which of the following moist-heat cooking method is not a submersion method?

• a)  Simmering.
• b)  Boiling.
• c)  Steaming.
• d)  Poaching.

15. The following video shows the perfect temperature for:

• a)  poaching.
• b)  simmering.
• c)  boiling.

16. Which egg yolk below was likely poached?

• a) 
  
• b) 
  
• c) 
  

17. Poaching, simmering and boiling are ______ cooking methods.

• a)  dry heat
• b)  moist heat
• c)  combination