National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

Which cooking method helps preserve the shape and nutrition of fruit?

1. poach

2. saute

3. deep fry

4. steam

The correct answer is: poach

The poaching method is ideal for preserving both the shape and nutrition of fruit because it involves cooking in a gentle manner, usually in water or a flavorful liquid at low temperatures. This technique minimizes the exposure of the fruit to heat and helps retain its structure and nutritional content. When fruit is poached, the process ensures that it remains tender without breaking down excessively, allowing for a pleasant texture while still keeping vitamins and minerals intact. On the other hand, methods like sautéing or deep frying apply higher heat that can lead to the breakdown of cell walls and loss of nutritional value, making them less suitable for preserving the delicate qualities of fruit. Steam cooking also retains nutrients well and is gentle, but poaching allows for added flavors from the cooking liquid, enhancing the fruit's taste while still maintaining its shape and nutrient profile.