Name a common cooking method that involves submerging food in changing temperatures of water.

Name a common cooking method that involves submerging food in changing temperatures of water.

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

Answer: (D)

The correct answer is poaching because this cooking method specifically involves gently submerging food in water at a temperature typically between 160°F and 180°F (71°C to 82°C). During poaching, the food cooks at lower temperatures than boiling, allowing it to maintain its tenderness and moisture without becoming tough. This method is particularly effective for delicate items like eggs, fish, and fruits, as it helps preserve their texture and flavor while using the gradual heat from the water. Boiling, while also a method that involves water, uses higher temperatures (typically at or near 212°F or 100°C), which can lead to a more aggressive cooking process that isn't as gentle as poaching. Roasting is a dry cooking method that utilizes hot air in an oven, and steaming involves cooking food with the steam produced by boiling water, neither of which aligns with the concept of submerging food in varying temperatures of water.

The correct answer is poaching because this cooking method specifically involves gently submerging food in water at a temperature typically between 160°F and 180°F (71°C to 82°C). During poaching, the food cooks at lower temperatures than boiling, allowing it to maintain its tenderness and moisture without becoming tough. This method is particularly effective for delicate items like eggs, fish, and fruits, as it helps preserve their texture and flavor while using the gradual heat from the water.

Boiling, while also a method that involves water, uses higher temperatures (typically at or near 212°F or 100°C), which can lead to a more aggressive cooking process that isn't as gentle as poaching. Roasting is a dry cooking method that utilizes hot air in an oven, and steaming involves cooking food with the steam produced by boiling water, neither of which aligns with the concept of submerging food in varying temperatures of water.