The document discusses various moist-heat cooking methods including poaching, steaming, boiling, and simmering. It provides learning objectives, equipment, ingredients, and techniques for each method. Poaching is differentiated between shallow and deep poaching. Steaming instructions include using a steamer or en papillote wrapping. Boiling and simmering temperatures are defined. The document aims to teach proper control of temperature and heat application for moist-heat cookery.

1. Method of Cooking Practice
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2. Moist-Heat Cookery
Poaching, Steaming, Boiling and Simmering
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3. ▪ Discuss the importance of temperature control and heat
management when applying these methods
▪ Identify appropriate tools/equipment and ingredients that may be
used for each method
▪ Identify ingredients appropriate for each cooking method
▪ Differentiate between shallow- and deep-poaching techniques
▪ Define and execute moist-heat cooking techniques
▪ Identify types of sauces that may accompany these items
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Learning Objectives

4. ▪ Items have a distinctively different flavor, texture, and
appearance than items cooked using dry-heat
▪ Generally subtly flavored
▪ Requires careful monitoring of cooking temperatures and
times
- proper temp control / applying heat
- proper size of pan
- proper oven temp / calibration
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Moist-Heat Cookery

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6. Moist-Heat Cookery Equipment
▪ Bamboo steamer
▪ Cartouche (parchment paper lid)
▪ Perforated hotel pan
▪ Pot
▪ Sauteuse
▪ Sautoir
▪ Thermometer

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8. Poaching
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Poaching Ingredients
▪ Characteristics of items to be poached
- Tender
- Portion sized
▪ Foods suitable for poaching
- Meats, fish, shellfish, fruits, vegetables, and eggs
▪ Cooking medium
▪ Should contribute flavor to food and sauce prepared from
cooking liquid (if applicable)
- Stock, court bouillon, wine, vinegar, citrus juices, etc
▪ Aromatic Ingredients
- Shallots, vegetables, herbs, spices, citrus zest
▪ Equipment
- Cartouche & thermometer

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2 Kinds of Poaching
▪ Shallow Poaching
▪ Deep Poaching

11. ▪ Less liquid used
▪ Combination of steam and acidic liquid with aromatics
▪ Lightly covered to trap steam
▪ Portion-size cuts
▪ Cuisson (poaching liquid) always used to make sauce
▪ Often cooked in oven
Shallow Poaching
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12. 1. Place butter in a sauteuse along with aromatics in an even
layer
2. Add main item and poaching liquid
3. Bring liquid to a simmer
4. Cover sauteuse with buttered parchment
5. Finish over direct heat or in oven
6. Remove main item, moisten, and keep warm
7. Reduce cuisson and prepare sauce as desired
8. Serve main item with sauce and appropriate garnish
Shallow-Poaching Method

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14. ▪ Completely covered with liquid
▪ Portion size or larger cuts
▪ Cooking liquid not generally used for sauce
▪ NEVER covered
▪ Cooked on range
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Deep Poaching

15. 1. Heat cooking liquid to 165°F/74 C
2. Add main item, using a rack if necessary (item must be fully
submerged)
3. Finish food over direct heat or in oven
4. Remove main item, moisten, and keep warm while preparing
sauce or cool in liquid,
5. Cut or slice main item and serve with appropriate sauce and
garnish
Deep-Poaching Method

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17. Poaching Tips
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Shallow-Poaching
▪ Smaller, individually portioned items
▪ Cover once removed from the poaching liquid
▪ Started in cold liquid for a clear broth
Deep-Poaching
▪ Larger items
▪ Cover once removed from the poaching liquid
▪ Start in hot liquid

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Steaming

19. ▪ +212 °F+ /100C
▪ Gentle vapor bath, Min item never in direct contact with
liquid
▪ Covered tightly during cooking
▪ Delicate flavor and texture
▪ Sauces made separately
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Steaming

20. ▪ Characteristics of items to be steamed
▪ Naturally tender cuts of meats and fish
▪ Foods suitable for steaming
▪ Chicken or game birds, fish, shellfish, fruits and vegetables
▪ Wrappers
▪ Lettuce leaves
▪ Seaweed
▪ Corn husk
▪ Leek strips
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Steaming

21. Steaming Method
▪ Bring liquid to a boil or preheat steamer
▪ Add main item to steamer and arrange on a rack in a
single layer
▪ Cover steamer
▪ Steam food to desired degree of doneness
▪ Serve food immediately with appropriate sauce and
garnish

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En Papillote

23. En Papillote
▪ “In paper”
▪ Variation of steaming
▪ Main item and accompaniments cooked in steam from
natural juices
▪ Item can be wrapped in parchment paper, aluminum foil,
banana leaves, corn husks, etc.
▪ Dish often presented in wrapper
▪ Characteristics of item to be steamed , naturally tender cut
of meat ,fish and chicken.
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24. 1. Cut parchment into heart shape large enough to hold food
on half
2. Lightly oil or butter wrapper to prevent burning
3. Arrange vegetables, aromatics, or sauce on half of wrapper;
top with main item
4. Fold other half over
5. Crimp edges to tightly secure
6. Place package on preheated baking sheet
7. Bake in moderate oven until package is crisp and lightly
browned
En Papillote Method

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Boiling

26. ▪ 212°F / 100 C
▪ Few foods are truly “boiled”
- Dried beans, grains, meals, eggs, etc.
▪ Most items are simmered
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Boiling

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Simmering

28. ▪ 205°F/85°C – 95 °C
▪ Tenderizing method
▪ Sturdy vegetables, pastas, or legumes
▪ Tough meat cuts
Simmering
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