Standards of Quality for Simmered and Poached Items

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

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  1. Foods should be cooked to the correct degree of doneness:

    • Poached tender poultry items and whole fish should be fully cooked but still moist and tender, not overcooked or dry.
    • Poached meats should be cooked to the correct degree of doneness.
    • Tougher meat and poultry items should be cooked until fork-tender but still moist.

  2. Flavoring ingredients in the poaching liquid should enhance the flavor of the main item, not cover it up or conflict with it.
  3. After cooking, the item should be well drained. Poaching liquid should not be transferred to the plate.
  4. Poached items should be served hot, on hot plates.
  5. Sauces should enhance the flavor of the item, not cover it up. Most poached items have a fairly delicate flavor, so in most cases they should not be served with strongly flavored sauces.