Which term refers to gently cooking in liquid at a temperature below simmering?

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

Answer: (B)

Poaching is the gentle method of cooking in liquid at a temperature below simmering. This keeps delicate foods—like fish, eggs, or fruit—moist and tender because the heat is low and the food isn’t subjected to vigorous movement or agitation. You recognize poaching by a liquid that shows only occasional small bubbles, staying well below a simmer or boil. The other methods involve hotter, more active cooking or a different heat transfer: simmering uses small bubbles that rise and break but is hotter than poaching; steaming relies on steam rather than immersion in liquid; boiling uses vigorous, rolling bubbles with the food fully submerged.