Which term describes cooking a food item over low heat in water just shy of boiling?

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Multiple Choice

Which term describes cooking a food item over low heat in water just shy of boiling?

Explanation:
Poaching is cooking a food item in gently simmering water, just below the point of boiling. This low, steady heat keeps delicate foods moist and intact—perfect for eggs, fish, and fruit—without the vigorous agitation of a full boil. Parboiling uses boiling water to cook briefly and partially, which is harsher than poaching. Mince means to chop into very small pieces, and flute is a decorative edge or shaping technique, not a submersion-cooking method. So the term for cooking in water just shy of boiling is poaching.

Poaching is cooking a food item in gently simmering water, just below the point of boiling. This low, steady heat keeps delicate foods moist and intact—perfect for eggs, fish, and fruit—without the vigorous agitation of a full boil. Parboiling uses boiling water to cook briefly and partially, which is harsher than poaching. Mince means to chop into very small pieces, and flute is a decorative edge or shaping technique, not a submersion-cooking method. So the term for cooking in water just shy of boiling is poaching.

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