1. cut, trim or otherwise prepare the food to be poached.
2. bring an adequate amount of cooking liquid to the desired starting temperature. (for some items, the cooking liquid is first brought to a boil and then reduced to the poaching temperature.) place the food in the liquid.
3. first submersion poaching, the liquid should completely cover the food.
4. foreshadow poaching, the liquid should come approximately half way up the side of the food. If shallow poaching, cover the pan with a piece of buttered parchment paper or a lid
5. maintaining the proper temperature, poach the food to the desired doneness in the oven or on the stove top, doneness is generally determined by timing, internal temperature or tenderness
6. remove the food and hold it for service in a portion for the cooking liquid or, using an ice bath cool it in the cooking liquid.
7. the cooking liquid can sometimes be used to prepare an accompanying sauce or reserved for use in other dishes
Answer:
Because while they are crucial to the body and deal with the byproducts of digestion, they do not directly affect the main digestion system
The answer is B. on recovery
Dear Father,
I am fine here. Hope you are also good there. I am writing this letter to you to remind you that since I have promoted to the next class my school fees have increased. The total amount is Seven Thousand Five Hundred Only, including all the charges. As the date of paying fee is near I want you to please pay my school fees on time to avoid the last moment rush. The school has opened its website and accepting fees online. If you do not have time to come to school you can directly pay the fees through online mode.
I don’t know if this will help
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