Title: Explain moist-heat cooking methods.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Explanation should include

- stating that moist-heat cooking methods include poaching, steaming, boiling, and sous vide and use a liquid medium to transfer heat
- identifying different products suited for moist-heat cooking methods.

Process/Skill Questions:

Thinking

- What are the nutritional implications of using certain moist-heat methods?
- What safety precautions should be taken when working with steam?
- What is the difference between a pressurized vessel vs. a convection vessel?

Communication

- How can the chef communicate the best moist-heat method of cooking menu items to employees?

Leadership

- What factors should be considered when selecting a moist-heat cooking method?
- How does shape and texture influence the suitability of a moist-heat cooking method?

Management

- Why should a food service establishment offer food that is cooked in a variety of ways?
- What effect does a moist-heat cooking method have on shrinkage and edible portion?