1) Why should vegetables grown above the ground be blanched in boiling water?e a a) to help it lose colour and nutrients b) So they retain colour and nutrients c) So they retain protein d) So they retain the will to live during Covid 2) Which 2 liquids are appropriate for poaching a fillet of fish? (select 2 answers) a) Beer b) Coke c) Dr Pepper d) Gin e) Court Bouillon f) Milk 3) What is the temperature of boiling water? a) 63C b) 75C c) 95 to 98C d) 100C e) 160C to 170C f) 200C to 220C 4) What is the temperature of liquid suitable for poaching foods? a) 63C b) 75C c) 95 to 98C d) 100C e) 160C to 170C f) 200C to 220C 5) What temperature must we set the oven at for shallow poaching a fillet of fish? a) 63C b) 75C c) 95 to 98C d) 100C e) 160C to 170C f) 200C to 220C 6) What temperature should we cook and reheat foods to in order to reduce bacteria down to a safe level? a) 63C b) 75C c) 95 to 98C d) 100C e) 160C to 170C f) 200C to 220C 7) What is hot holding temperature for boiled, poached or steamed foods once they are cooked? a) 63C b) 75C c) 95 to 98C d) 100C e) 160C to 170C f) 200C to 220C 8) What happens if we poach fish at too high a temperature? a) It screams b) It jumps out of the pan c) It breaks apart d) It smells awful e) It laughs f) It goes brown 9) Why do we strain sauces when making them from poaching liquor? a) To make them smooth b) To make them lumpy c) To make them hot d) So they can be served quickly 10) Which of the 2 following reasons is steaming a good cooking method for foods? a) It retains nutrients so is a healthier cooking method b) It makes the food bland c) It is a quick cooking method at high pressure d) It changes the shape of foods

Boiling, poaching and steaming

von
Einbetten

Bestenliste

Visueller Stil

Einstellungen

Vorlage ändern

Soll die automatisch gespeicherte Aktivität wiederhergestellt werden?