Multi Flame Heating

Jul 28, 2011

Multi choice questions about cooking?

Poaching
a)Food cooked in a sauce in a covered pot on top of the stove
b)Fast method of cooking food over naked flames or radiant heat
c)Cooking foods gently in a liquid just below boiling point
d)Cooking food, half covered with liquid, in a covered, container in the oven

Braising
a)Cooking food by moist heat (sometimes under pressure)
b)Cooking of food in an oven
c)Placing food in boiling water, then adjusting the heat, so that the food cooks in water with small bubbles, e.g. green vegetables
d)Food cooked in a sauce in a covered pot on top of the stove

Stewing
a)Fast method of cooking food over naked flames or radiant heat
b)Placing food in boiling water, then adjusting the heat, so that the food cooks in water with small bubbles, e.g. green vegetables
c)Food cooked in a sauce in a covered pot on top of the stove
d)Cooking foods gently in a liquid just below boiling point

Poaching is the process of gently simmering food in liquid just below boiling point (70-85°C), generally water, stock or wine. The correct answer would be C.

Braising (from the French “braiser”) is a combination cooking method using both moist and dry heat, aiming to break down the meat. Hence answers A and C (since C, stewing, is a form of braising) can work, but A sounds better and more general.

Stewing is combining solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained. It is actually a form of braising. The right answer would be B.

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