Deck 7: Prepare and Cook Food by Boiling, Poaching and Steaming

Question 1

Smoked fish should be poached in

A) stock syrup
B) milk
C) court bouillon
D) water

Answer 1

B

Question 2

What cooking method is this being prepared for?

A) Boiling
B) Deep poaching
C) Steaming
D) Shallow poaching

Answer 2

C

Question 3

What is the name of the cooking liquid for poaching salmon?

A) Fish bouillon
B) Court bouillon
C) Fish stock
D) Salmon stock

Answer 3

B

Question 4

When cooking vegetables it is best to them to help retain water soluble if you need a healthier product.
When cooking green vegetables by boiling, place them into water to start cooking.

Question 5

When boiling root vegetables it is best to place them into water to start the cooking process.
Always add when boiling vegetables to help flavour.
If green vegetables need to be after boiling, place them into cold water.

Question 6

When poaching eggs add to the water to help the white coagulate around the yolk.
It is best to use eggs when poaching them.

Question 7

When should salt be added to the liquid when boiling pulses?

A) At the end of cooking.
B) At the start of cooking.
C) Mid-way through the cooking process
D) Once the scum has been removed

Question 8

Which three of the listed points can be achieved by blanching?

A) Removing skin from tomatoes.
B) Par cooking vegetables.
C) Extracting impurities.
D) Cooking vegetables without colour.
E) Tenderizing tougher items.

Question 9

Which one of the following food items is not suitable to be cooked by boiling?

A) Grains
B) Pulses
C) Pasta
D) Fruit