GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
boiling food directly in water
|
|
|
using water to heat food indirectly
|
|
|
a gentle way to cook foods
|
|
|
something that can be used for all foods
|
Detailed explanation-1: -Yes. Sous vide cooking is defined first and foremost by cooking at a precisely controlled temperature, typically at or slightly above the temperature you want the core of your food to reach. Although cooking in a sealed bag, in a water bath is a common way to cook sous vide, it’s not the only way.
Detailed explanation-2: -The water never comes to a boil. Yeah, it’s pretty low-key. A sous vide machine uses a heated metal coil to warm water to a constant temperature, never fluctuating to high or low extremes. This means that the cooking progress is gradual and controlled.
Detailed explanation-3: -With sous vide, however, the point is to cook food gently, well below the boiling point. We’re heating water precisely to a temperature that matches the food’s ideal internal temperature-never any hotter, and certainly never to boiling!
Detailed explanation-4: -With high temperatures or prolonged cooks, vapor can also form inside the bag as water is heated and evaporates, or as air bubbles trapped inside meat or vegetables escape. Bags can also float if the food you’re cooking is less dense than water (think sous vide bacon with extra-fatty pieces).