
Poaching
Authored by Annalisa Lawrence
Education
4th - 12th Grade
Used 12+ times

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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Commonly used to cook fish, liquid with no bubbles and showing some motion:
Poaching
Simmering
Blanching
Steaming
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Do you remember what this kitchen tool is used for?
baking cupcakes
serving small portions of food
poaching eggs
serving small children
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Can you identify this important tool that is used for poaching?
pot spoon
strainer
slotted spoon
Thong
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This is a major disadvantage to poaching food
skill is required to perfect poaching
no skill is required to perfect poaching
nutrients loss is minimal
moist and tender food is produced
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What do you think is one of the most important safety tips from today's lesson.
always unplug appliances after use
Do not touch plugs with wet hands
make sure you have your correct PPE
careful when handling sharp knives
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following groups of items are suitable for poaching?
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is one major disadvantage of poaching
nutrients can be lost
nutrients can be gained
food tends to be moist
foods tend to be tender
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