Work in pairs. Read a text about poaching, simmering, and boiling on your interactive e-book again. Then ask and answer the questions.
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Q4 – What foods are suitable for simmering?
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Q3 – What cooking liquids can be used for poaching?
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Q2 – Is it suitable to cook fish by boiling technique?
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Q1 – What temperature in Celcius does boiling occur?
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Listen to the information about “the behavior of cooking liquid” in boiling, simmering, and poaching.
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Q1 – In which method is bubbling fastest?
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Q2 – Is bubbling seen in poaching?
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Read the “Rudy’s” recipe and match the verbs with correct pictures A-J.
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Match the verbs with the pictures.
Sort elements
- Chop – Scallions
- Add – White Vinegar
- Serve – Sesame Oil
- Cut – Tofu
- Serve – Soy Sauce
- Cook – Brown Rice
- Pour – Miso Paste
- Stir – Bonito Flakes
- Serve – Chili Garlic Sauce
- Place – Kombu Sheets
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Solve the Crossword Puzzle
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1. Question
Find the correct word.
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1. This method cannot be performed without vaporization.2. It is a gentle way to cook delicate foods such as tender vegetables, fish, and eggs.
3. Similar to poaching. But the food is immersed in cooking liquid in a sort of container.
4. Bubbles form and gently rise to the surface of the cooking liquid, but it still isn’t at a full rolling boil.
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5. This method makes vegetables vibrantly colored. It needs the lowest heat among the moist-heat cooking methods.
6. It is usually applied at the boiling point of water. In this method, the bubbling is the fastest.
7. In this method, mostly hard root vegetables, grains, and legumes are cooked.
8. In this method, fi rst, the food is seared, then simmered.
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