Question

1. dry heat methods include all of the following except _.

○a broiling
○b baking
○c poaching
○d sauteing

1. which of the following is used for tender foods like eggs and fish?

○a poaching
○b boiling
○c all responses are correct
○d simmering

1. heat that comes from a glowing or red - hot, heat source such as burning coals is referred to as _.

○a conventional heat
○b convected heat
○c radiant heat
○d broiled heat

1. when simmering, the temperature of the water is kept between _°f.

○a 170 - 185
○b 160 - 170
○c 200 - 212
○d 185 - 200

1. which of the following is not a method of heat transfer for a dry - heat method?

○a the metal of the pan
○b radiant heat
○c oil in the pan
○d steam

Explanation:

1. Dry - heat methods cook food without added liquid. Poaching uses liquid (usually water or broth), so it is not a dry - heat method.
2. Poaching is a gentle cooking method suitable for tender foods like eggs and fish as it cooks them in liquid at a low temperature.
3. Radiant heat is heat emitted from a glowing or red - hot source (e.g., burning coals).
4. When simmering, water temperature is typically between 185 - 200°F.
5. Steam is associated with moist - heat cooking, not dry - heat methods.

Answer:

1. C. poaching
2. A. poaching
3. C. radiant heat
4. D. 185 - 200
5. D. steam