Which term describes cooking slowly in a liquid kept just below boiling?

• A. Simmering
• B. Shocking
• C. Slurry
• D. Sachet d'espices

Answer: (A)

Simmering is cooking gently in liquid kept just below boiling, with small bubbles that rise to the surface occasionally. This steady, low heat lets flavors meld and ingredients stay tender without the vigorous agitation of a full boil. It’s ideal for soups, stews, braises, and stocks because you can reduce and concentrate flavors slowly while avoiding tough textures that can occur with boiling. The temperature is just below a full boil, typically around 185–205°F (85–96°C), which keeps the liquid moving enough to blend flavors without aggressive boiling.

Shocking is a rapid cooling method, not a cooking method. Slurry is a mixture of starch and liquid used to thicken sauces, not a cooking temperature. Sachet d’espices is a bundle of aromatics used to flavor liquids, not a cooking technique by itself.