Problemas
Which method of moist heat cooking uses the LOWEST temperature? boiling simmering rapid boiling poaching
Roztwór
Jaime
professionell · Tutor durante 6 años
4.6
(138 Votos)
Respuesta
D. Poaching
Explicación
## Step 1The problem is asking us to identify the method of moist heat cooking that uses the lowest temperature. The options provided are boiling, simmering, rapid boiling, and poaching.## Step 2Let's define each of these methods:- Boiling: This method involves cooking food in boiling water, which is at 100°C (212°F) at sea level.- Simmering: This method involves cooking food in simmering water, which is at a lower temperature than boiling, typically between 70°C (160°F) and 100°C (212°F).- Rapid boiling: This method involves cooking food in rapidly boiling water, which is at a high temperature, typically above 100°C (212°F).- Poaching: This method involves cooking food in a small amount of liquid, such as water, milk, or wine, at a low temperature, typically between 70°C (160°F) and 85°C (185°F).## Step 3From the definitions above, we can see that poaching uses the lowest temperature among all the methods.