Boiling, Poaching, and Steaming

Describe two features for each of the following cooking methods. a) Boiling. b) Poaching. c) Steaming

List three types of food, other than vegetables, that can be boiled.

Give two reasons why vegetables grown above the ground should be placed into boiling water.

State two reasons why broccoli should be well drained after boiling.

List four different liquids that can be used for poaching food.

State why it is important to use the correct amount of liquid when boiling pasta.

List the steps to poaching an egg in open water and then regenerating it.

State the temperature the oven should be set at when poaching a folded fillet of plaice (delice).

State why the oven is set at that temperature.

List the steps for making a béchamel sauce from the milk used for poaching smoked haddock.