CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -As a passionate home cook looking to enhance your skills in the kitchen, there are three techniques you must learn: poaching, simmering, and boiling. These techniques fall under the moist heat method of cooking, which involves cooking ingredients in liquids on the stove.

Detailed explanation-2: -Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat.

Detailed explanation-3: -Moist heat cooking uses liquid or steam to transfer heat to food. Three popular techniques are braising, steaming, and poaching.

Detailed explanation-4: -Poaching is a low-temperature, moist-heat cooking method from 140-190°F/60-88°C suitable for delicate, lean proteins, like fish, shellfish, poultry breasts, and beef or pork tenderloin.

Detailed explanation-5: -Simmering is the moist heat method which involves bringing a liquid to just below boiling point while being heated to cook food. The temperature for simmering is around 185°F – 205°F or when the liquid you are using for your cooking is gently bubbling.