Which cooking method involves gently cooking food in liquid at temperatures just below the boiling point?

• A. Poaching
• B. Boiling
• C. Steaming
• D. Simmering

Answer: (A)

Poaching is cooking delicate foods gently in liquid kept just below boiling. The liquid is hot enough to transfer heat but not produce vigorous bubbles, usually around 160–180°F (71–82°C). This gentle heat helps preserve moisture and a tender texture, which is ideal for delicate items like fish, eggs, chicken, or fruit. Because the food stays mostly submerged in the flavorful liquid, heat is transferred evenly without the agitation of a rolling boil, reducing the chance of overcooking or breaking apart fragile proteins.

Boiling uses a full, rolling boil with vigorous bubbles, which can toughen or overcook delicate foods. Simmering is even gentler than poaching in terms of heat and bubbles, often used for soups and stews where you want longer cooking times and more movement in the liquid. Steaming cooks with vapor above the food, not in liquid, so it’s a different heat-transfer method entirely.