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Terms in this set (5)
What two utensils could be used to lower the eggs into the simmering liquid for poaching?
Ramekin and solid spoon
A local restaurant is planning to poach chicken for an upcoming event. To be sure the chicken is safe, the receiving temperature must be:
41°F or lower.
What term refers to cooking food in a flavorful liquid between 150°F and 185°F?
What foods require less cooking time than sautéed foods?
What cooking style has fat covering about one-half to three-quarters of the food?
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