It is used to cook very delicate foods such as eggs-out-of shell and fish?

cooked in hot liquids kept just below the boiling point of

water?

is the partial or semi boiling of food as the first step in cooking?

foods are partially submerged in liquid, which often contains acid and aromatics for more flavor?

The pan is covered to absorb the steam released by the liquid during the cooking process?

A suitable poaching liquid is

Poaching involves cooking food in a small amount of liquid just below boiling point

What is the term for briefly dipping food into boiling water

To _______ is to heat liquid to just below boiling point.

Which of the following are wet cooking technique?

Moist cooking techniques use oil to generate the heat energy needed to cook food.

What cooking technique uses liquid instead of oil?

In what cooking technique is the food cooked in a flavourful liquid between 93 - 95C?

A cartouche is use for braising

Boiling means food is cooking in water at what temperature?

Which option is the best explanation of simmering?