Title: Demonstrate poaching.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

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?