Reference no: EM133013219

Unit Nineteen: The Technique of Submerged Poaching

Please define in your own words the following:

Key Terms

blotting

court bouillon high-activity fish
submerged poaching simmering
poaching temperature range simmering temperature range parchment paper
à la nage

beurre blanc sauce reduction
visual doneness indicators fish spatula

Study Questions

1. Although submerged poaching is similar to simmering, what is the main difference between the two?

2. What items (proteins, specific cuts of proteins, vegetables) are best suited to the submerged poaching technique?

3. What items (proteins, specific cuts of proteins, vegetables) are best suited to the simmering poaching technique?

4. Briefly discuss the types of liquids that can be used to submerge poach and simmer food items.

5. When simmering or submerge poaching, why do you bring the liquid to a simmer before adding the food item?

6. Describe the method for submerged poaching.

7. How do you determine doneness of cooked fish if not using a thermometer? How do you determine visually/physically the doneness of cooked fish?

8. Describe the á la nage preparation.

9. Explain the procedure for making a beurre blanc. What must be done to maintain the emulsification of the butter?

10. Why is it best to hold a submerged poached item e.g., salmon in the court bouillon while holding for plating and service?

11. When making a mixture of the following items to sauté: zucchini, yellow squash, carrot and leek, why is it important to blanch the carrot and leek prior to sautéing them with the other items in the pan?