Lessons > Submersion Cooking Methods

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Lesson Overview

Submersion cooking methods are moist-heat cooking methods that consist of poaching, simmering and boiling. In these cases, ingredients are cooked by being submerged in hot liquids. Most people think that cooking ingredients in a liquid is as simple as placing the ingredients in the liquid and the…

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Lesson Objectives

At the end of this lesson you'll be able to:
  • list the three types of submersion cooking techniques
  • visually identify the proper water temperatures for poaching, simmering and boiling
  • understand the key differences between each method
  • understand when to use each method
  • learn why poaching and simmering are often more desirable than boiling

Course Syllabus

START: Watch Lesson Platform Tour
1. Introduction: Submersion Cooking Methods 4 mins
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2. Complete Your Self Assessment 2 mins
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3. Submersion Cooking Temperatures 4 mins
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4. How Temperature & Activity Affect Foods 30 mins
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5. What is Poaching? 30 mins
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6. Make Vegetable or Court Bouillon 40 mins
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7. What is Simmering? 45 mins
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8. What is Boiling? 30 mins
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9. Lesson Quiz 15 mins
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Finish Line 3 hrs 20 mins Total Time

Practice Recipes

A few of the practice recipes you'll learn in this lesson.

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What People Are Saying

Default profile "Good lesson, thanks. We'll organiser. I am Chinese so I am also learning the English cooking words. Do you have a Chinese version?" ★★★★★
Default profile "Could't be better explained!" ★★★★★
Default profile "yeah" ★★★★★
Default profile "This was a comprehensive overview of moist heat cooking methods. After completing the exercises and some of the recipes in each lesson, I have a desire to master these very important, misunderstood and most overlooked cooking techniques of poaching, simmering and boiling. Submersion cooking can lighten a menu and add an element of delicacy and unexpected flavor to a dish. It’s also a method if not used properly can have disastrous results." ★★★★★
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24 Videos | 9 Tasks
Task 1: Introduction: Submersion Cooking Methods
Task 2: Complete Your Self Assessment
Task 3: Submersion Cooking Temperatures
Task 4: How Temperature & Activity Affect Foods
Task 5: What is Poaching?
Task 6: Make Vegetable or Court Bouillon
Task 7: What is Simmering?
Task 8: What is Boiling?

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