Question

shallow poach:cooks food using a combination of _____________and aa last-minute cooking method best suited to food that is cut intoportion-sized or smaller pieces.blanching is a variation of ___________food. when blanching, partially cookfood and then ___________,steaming is cooking food by surrounding it in ___________in a confinedspace such as a steamer,___________with the steam cooksthe food.combination-cooking methodswhen the best method for preparing certain food is a combination of dry-heat andmoist-heat cooking methods, it is called combination cooking.braising:first ___________the food item in ___________,then partially cover it in enough liquid to come___________up the food itemthen ___________the pot or pan tightly and finish the food___________in the oven or on the stovetop until it is tender,pot roasting___________term for braising and name of thetraditional dishstewingcut the main food item into ___________-sized pieces, and either___________or ___________them.as with ___________, cook the food in oil first, and thenadd liquid.stewing requires ___________liquid than braising. cover the foodcompletely while it is simmering.sous vide is a method in which food is cooked for a long time, sometimes well over___________hours.french term for \_____________
ather than placing food in a slow cooker, cooks place food in airtight_____________and then place the bags in waterthat is hot but well below___________.microwave cookingmany foods can be ___________or ___________in a microwaveoven.does not give the same results as convection or conventional ovenscook foods with waves of_____________—microwaves—rather than with

Explanation:

These are fill-in-the-blank questions about culinary cooking methods, with answers based on standard professional cooking knowledge:

1. Shallow Poach uses hot liquid and steam, and is for small portions.
2. Blanching is a variation of boiling, followed by shocking in ice water.
3. Steaming uses hot/boiling steam; the heat from steam cooks food.
4. Braising first sears food in fat, uses liquid to cover part of the food, then covers the pot to cook until tender.
5. Pot roasting is an American term for braising.
6. Stewing uses bite-sized pieces, which can be browned or blanched; it follows braising's initial fat cook, and uses more liquid than braising.
7. Sous vide cooks food for over 24 hours, is French for "under vacuum", uses sealed plastic bags, and cooks below boiling temperature (212°F/100°C).
8. Microwaves can reheat or cook food, using electromagnetic radiation.

Answer:

1. Shallow Poach:

• Cooks food using a combination of hot liquid and a small amount of steam

1. Blanching:

• Blanching is a variation of boiling food. When blanching, partially cook food and then shock it in ice water

1. Steaming:

• Steaming is cooking food by surrounding it in hot/boiling steam in a confined space such as a steamer;
• The heat with the steam cooks the food.

1. Braising:

• First sear the food item in hot fat/oil
• Then partially cover it in enough liquid to come halfway up the food item
• Then cover the pot or pan tightly and finish the food slowly in the oven or on the stovetop until it is tender

1. Pot Roasting:

• An American term for braising and name of the traditional dish

1. Stewing:

• Cut the main food item into bite-sized pieces, and either brown or blanch them
• As with braising, cook the food in oil first, and then add liquid
• Stewing requires more liquid than braising. Cover the food completely while it is simmering

1. Sous vide:

• Sous vide is a method in which food is cooked for a long time, sometimes well over 24 hours
• French term for "under vacuum"
• Rather than placing food in a slow cooker, cooks place food in airtight plastic bags and then place the bags in water that is hot but well below boiling temperature (212°F/100°C)

1. Microwave Cooking:

• Many foods can be reheated or cooked in a microwave oven
• Cook foods with waves of electromagnetic radiation—microwaves—rather than with direct heat