NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

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What is the typical temperature for poaching?

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165

Poaching is a cooking method that involves gently cooking food in water or a broth at a relatively low temperature to retain moisture and enhance flavor. The typical temperature range for poaching is between 160°F and 180°F, making 165°F a commonly accepted standard for this technique. This temperature allows proteins, such as fish or chicken, to cook through without toughening, while also preventing the food from boiling.

Using higher temperatures, like boiling at 212°F, would signify a different cooking method (boiling) that can adversely affect the texture of delicate items. Temperatures below 165°F, such as 125°F, would not effectively cook the food, potentially posing food safety risks. Therefore, 165°F is the optimal temperature for poaching, as it ensures the food is cooked properly while maintaining the desired tenderness and flavor.

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