National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Disable ads (and more) with a membership for a one time $2.99 payment

Prepare for the NOCTI Culinary Exam with our comprehensive study materials. Access flashcards, practice multiple choice questions, and detailed explanations to boost your performance. Get ready to ace your certification!

Each practice test/flash card set has 50 randomly selected questions from a bank of over 500. You'll get a new set of questions each time!

Practice this question and more.

What is the typical temperature for poaching?

The correct answer is: 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.