VCE VET Cookery Practice Questions - Victorian Certificate Of Education VET Hospitality (Cookery) Exam

Which of the following describes the cooking technique of poaching?

Submerging food in rapidly boiling liquid at 100°C Cooking food gently in a liquid maintained between 70°C and 80°C without boiling Searing meat at high heat before transferring to a covered pot with liquid Cooking food using pressurized steam in a sealed oven

Correct Answer:

Cooking food gently in a liquid maintained between 70°C and 80°C without boiling

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