Cooking Techniques: Poaching and Steaming

Questions and Answers

What is the definition of steaming?

To cook vegetables in a small amount of water in a covered pan.

To cook food using a combination of steam and liquid bath.

To cook food by exposing them directly to steam. (correct)

To cook in a boiling liquid.

What temperature is used for poaching?

160-185F

Define pan-steaming.

Cooking vegetables in a small amount of water in a covered pan.

What is a pressure steamer?

A device that cooks food with high-temperature steam by heating water under pressure. Signup and view all the answers

What is papillote?

A greased paper wrapper in which food is cooked and served. Signup and view all the answers

What does Cuisson refer to?

The poaching liquid used for cooking a food. Signup and view all the answers

What is court bouillon?

An aromatic vegetable broth used for poaching fish or vegetables. Signup and view all the answers

What is simmering?

Cooking food in liquid at a temperature just below boiling. Signup and view all the answers

What is boiling?

Cooking in a boiling liquid. Signup and view all the answers

What is shallow-poaching?

Cooking food using a combination of steam and a liquid bath. Signup and view all the answers

Study Notes

Cooking Techniques: Poaching & Steaming

Steam: Cooking method utilizing steam at a temperature of 212°F. Ideal for preserving nutrients and moisture in food.
Poach: Cooking technique that involves submerging food in a hot liquid (160-185°F) that is not bubbling. It’s often used for delicate proteins.
Pan-steaming: A method of cooking vegetables using a small amount of water in a covered pan, allowing steam to cook the food gently.
Pressure steamer: Cooks food with high-temperature steam, achieved by heating water under pressure, allowing temperatures to exceed 212°F. Important to release pressure before opening.
Papillote: A technique involving greased paper wrappers to steam food while retaining its moisture and flavor. Often served directly in the wrapper.
Cuisson (kwees sohn): Refers to both the poaching liquid used for cooking and the overall cooking process of a food item.
Court bouillon (court boo-YON): An aromatic vegetable broth used primarily for poaching fish and vegetables, sometimes referred to as a short broth.
Simmering: Involves cooking food in a liquid at temperatures between 185-200°F, producing gentle bubbling without a full boil. This method is good for gradual flavor extraction.
Boiling: A cooking method that uses rapidly boiling liquid. This technique is effective for cooking items quickly but can lead to loss of nutrients.
Shallow-poaching: Combines steaming and a liquid bath to cook food. Best for smaller pieces or portion-sized servings, commonly applied to fish.

Description

This quiz covers various cooking methods, focusing on poaching and steaming. Learn definitions and techniques such as steam, poach, pan-steaming, and pressure steaming. Enhance your culinary vocabulary and cooking skills with these flashcards.