Practice question

Which of the following statements regarding moist-heat cooking methods are correct? A. Boiling involves cooking prepared foods in a liquid at 100°C and is considered economical on fuel and suitable for large-scale cookery. B. Simmering is performed at a temperature range just below the boiling point (82-99°C), preventing scorching or burning. C. Poaching is the process of cooking food in a liquid at 80-85°C, resulting in easily digestible food. D. Stewing is a rapid cooking technique where food is cooked in a large volume of liquid that is drained before serving. Choose the correct answer: