METHOD OF COOKING (MOIST HEAT)

To cook food where water is allowed to vaporize and the food is placed on a rack over the vaporizing steam?

• steaming

• boiling

• poaching

• par boiling

To cook food in a boiling liquid temperature at 212 ⁰ F?

• steaming

• poaching

• par boiling

• boiling

To cook food item partially and briefly in boiling liquid after which the food is quickly immersed in cold water to stop further heating?

• en papillote

• deep poaching

• blanching

• shallow poaching

It is used to cook very delicate foods such as eggs-out-of shell and fish?

• deep poaching

• shallow poaching

• blanching

• poaching

cooked in hot liquids kept just below the boiling point of

water?

• simmering

• boiling

• par boiling

• steaming

To cook using pressure cooker that produces pressurized steam?

• pressure cooking

• steaming

• simmering

• pan steaming

The term comes from the French word meaning parchment which is a variation of steaming?

• par boiling

• en papillote

• pan steaming

• shallow poaching

is the partial or semi boiling of food as the first step in cooking?

• par boiling

• boiling

• poaching

• deep poaching

foods are partially submerged in liquid, which often contains acid and aromatics for more flavor?

• poaching

• deep poaching

• shallow poaching

• blanching

The pan is covered to absorb the steam released by the liquid during the cooking process?

• steaming

• pan steaming

• boiling

• par boiling