Read “A Guide to Poaching, Simmering, and Boiling” on page 20. Then fill in the blanks.
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Fill in the blanks.
1. The temperature range for poaching is F – F to F.
2. Examples of suitable liquids for poaching include , , , and, .
3. Simmering is suitable for cooking dishes that require a longer cooking time, such as , and .
4. Boiling is not suitable for cooking vegetables such as leafy greens because the heat is too high.