Poaching (cooking)

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/poaching-cooking

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the operational temperature range?Maintains a stable thermal environment between 70–80 °C (158–176 °F)
2. What is the primary heat transfer medium?Full submersion in a liquid (water, stock, milk, wine, etc.)
3. What is poaching in cooking?Poaching is a gentle way to cook food by submerging it in warm liquid, usually between 70–80 °C (158–176 °F).
4. Why do we poach eggs or fish?Poaching keeps delicate foods soft and prevents them from breaking or becoming tough, keeping their natural texture and moisture.

Moist-Heat Cooking: Cooking methods that use water or steam to transfer heat to food.
Denaturation: The structural change of proteins caused by heat or other factors.
Convection: The transfer of heat through the movement of fluids (liquids or gases).