GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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simmering
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boiling
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sauteing
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poaching
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Detailed explanation-1: -Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F).
Detailed explanation-2: -Simmer: Cooking a food in a hot liquid just below boiling point. Bubbles will form slowly but will not reach the surface.
Detailed explanation-3: -Simmering is used to cook proteins (fish, poultry, and meats), often in the form of poaching (cooking in enough liquid to cover the food) and braising (cooking in a small amount of liquid).
Detailed explanation-4: -BOIL: Liquid reaches 212 degrees; large bubbles vigorously rise from bottom of pot and continually break surface. SIMMER: Liquid reaches 180 to 190 degrees; small bubbles rise from bottom of pot and occasionally break surface.
Detailed explanation-5: -Poaching. Poaching cooks food gently in liquid at a temperature below the boiling point. To poach foods, add water or broth and heat until the liquid starts to steam but before it starts to boil.