Demonstration should include
- defining the term poaching–a moist-heat cooking method that involves submerging foods in hot liquid, which is 160 to 180 degrees Fahrenheit
- identifying when it is appropriate to poach food, including why poaching is used for fragile/tender products.
Process/Skill Questions:
Thinking
- What foods are associated with poaching?
- How does equipment affect poaching?
- What are the similarities and differences among moist heat cooking methods?
- What skills are needed to prepare products to be poached?
Communication
- How does one determine when a poached product is done?
- What is the difference between boiling/simmering and poaching?
Leadership
- What procedures are needed for poaching?
- What factors should be considered when poaching?
Management
- What equipment is needed for poaching?
- What products are appropriate for poaching?