Red Seal Cook Practice Exam

Which of the following describes "poaching"?

1. Cooking food at high temperatures in oil

2. Cooking food in water or broth at low temperatures

3. Baking food in the oven

4. Cooking food over an open flame

The correct answer is: Cooking food in water or broth at low temperatures

Poaching is a gentle cooking method characterized by cooking food submerged in liquid, typically water or broth, at low temperatures, usually between 160°F and 180°F (71°C to 82°C). This technique is particularly suitable for delicate items such as eggs, fish, or fruits, as it allows for even cooking without the risk of toughening the proteins or altering the texture excessively. In poaching, the liquid is kept just below the boiling point, which helps to maintain the food's natural moisture and flavor. The method also allows for the infusion of flavors from herbs and spices that can be added to the poaching liquid, enhancing the overall taste of the dish. The other methods mentioned, such as deep frying in oil, baking in the oven, or cooking over an open flame, involve higher temperatures or different techniques that do not align with the principles of poaching. Each of these methods results in different flavors, textures, and potentially greater food loss in moisture compared to poaching.