Demonstrate poaching.

Demonstration should include

• defining the term poaching–a moist-heat cooking method that involves submerging foods in hot liquid, which is 160-180°F
• 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?
• How do moist heat cooking methods compare?
• 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?