2/25/18

Jeremias Hernandez

Review Submission History: prelab Food preparation basics 2

 

Assignment Instructions
2) For milk, a liquid measuring cups is the best measurement tool as well as using a dry measuring cup for
sugar. The dry cup however can be overflowed therefore also making use of a spatula would helps alot. Overflowing
a liquid cup would just result in spilling the milk.

Scalding: 150 Degrees; Generally used for unpasteurized milk to help destroy bacteria.

Poaching: 160-180 Degrees; used to prepare foods like fish and eggs which can break from full on boiling.

Simmering: 180 Degrees; sometimes used after boiling for soups and rice, it helps cook in a more gentle fashion
without damaging the food

Boiling: 212 Degrees; used to cook tougher meats and veggies.

Steaming: 212 Degrees and up, using the steam from a boiling source; used to help retain color and texture