GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Cooking in liquid just below boiling
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cooking in liquid at a very low temperature
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cooking in liquid at boiling point
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cooking with pressurized steam
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Detailed explanation-1: -Stewing: It is a cooking method. It uses small, uniform pieces of raw food immersed in a liquid and slowly simmered. It involves a very slow boiling of water. Simmering: It is a cooking method in which foods are cooked in hot liquids kept just below the boiling point of water.
Detailed explanation-2: -Simmering is a way to cook food gently and slowly. It’s gentler than boiling but a little more aggressive than poaching. Simmering refers to cooking food in liquid, or even just cooking the liquid itself, at a temperature just below the boiling point.
Detailed explanation-3: -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.
Detailed explanation-4: -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-5: -Simmer: Cooking a food in a hot liquid just below boiling point. Bubbles will form slowly but will not reach the surface.