What term describes cooking food completely submerged in liquid just below the boiling point (approximately 180–185°F)?

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Multiple Choice

What term describes cooking food completely submerged in liquid just below the boiling point (approximately 180–185°F)?

Explanation:
Poaching is cooking food completely submerged in liquid at a low temperature just below the boiling point. This gentle heat keeps delicate foods moist and tender without the vigorous bubbling you see in a boil. The liquid around 180°F is hot enough to cook through but not so hot that proteins seize up or flavors are washed away, which is why poaching works well for items like fish, eggs, and fruit. Simmering involves hotter liquid with a steady, small-bubble activity; boiling is a full rolling boil; steaming uses heat from steam rather than submersion. So the description of submerging food in liquid at a gentle heat matches poaching.

Poaching is cooking food completely submerged in liquid at a low temperature just below the boiling point. This gentle heat keeps delicate foods moist and tender without the vigorous bubbling you see in a boil. The liquid around 180°F is hot enough to cook through but not so hot that proteins seize up or flavors are washed away, which is why poaching works well for items like fish, eggs, and fruit. Simmering involves hotter liquid with a steady, small-bubble activity; boiling is a full rolling boil; steaming uses heat from steam rather than submersion. So the description of submerging food in liquid at a gentle heat matches poaching.

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