Red Seal Cook Practice Exam

What cooking technique involves vacuum-sealing food and cooking it in a water bath at precise temperatures?

1. Sous vide

2. Poaching

3. Braising

4. Grilling

The correct answer is: Sous vide

The cooking technique that involves vacuum-sealing food and cooking it in a water bath at precise temperatures is sous vide. This method ensures that food is cooked evenly and retains moisture, flavor, and nutrients. By using a temperature-controlled water bath, chefs can achieve specific doneness levels while avoiding overcooking. The vacuum-sealing process also allows for the infusion of flavors from herbs and seasonings directly into the food, enhancing the overall taste. Sous vide is distinct from other methods such as poaching, which involves cooking food in simmering liquid without vacuum-sealing, making it less controlled in terms of temperature and results. Braising combines wet and dry cooking methods and typically involves larger cuts of meat that are cooked slowly in a covered pot, which contrasts with the precision of sous vide. Grilling is a high-heat cooking method that exposes food directly to fire or hot surfaces, quite different from the gentle and controlled approach of sous vide. This combination of vacuum sealing and temperature regulation makes sous vide a unique technique favored in modern culinary practices.