Red Seal Cook Practice Exam

Which method of cooking involves immersing food in water at a very low temperature for an extended period?

1. Braising

2. Sous vide

3. Poaching

4. Steaming

The correct answer is: Sous vide

The method of cooking that involves immersing food in water at a very low temperature for an extended period is sous vide. This technique is characterized by sealing food in a vacuum-sealed bag, then submerging it in a water bath controlled at a precise temperature, which allows for gentle and even cooking. Sous vide is well-regarded for its ability to retain moisture and enhance flavor, as the food cooks slowly and evenly without being exposed to high temperatures, which can cause loss of texture and moisture. The low-temperature cooking also allows for greater control over food safety while ensuring that proteins, vegetables, and other ingredients are perfectly cooked. In contrast, braising typically involves cooking food slowly in a small amount of liquid, with the food partially submerged, while poaching refers to cooking food in simmering liquid at relatively low temperatures, usually for a shorter time. Steaming cooks food using steam heat from boiling water, which is also a different method from sous vide. Thus, the distinctive characteristics of sous vide make it the correct answer to this question.