Poach means to?

• A. Roast in dry heat
• B. Completely submerge food in a liquid that is at a constant, moderate temperature
• C. Fry quickly in oil
• D. Grill over high heat

Answer: (B)

Poaching is a gentle moist-heat cooking method where food is completely submerged in a liquid kept at a steady, moderate temperature. This steady, low heat allows delicate foods—like fish or eggs—to cook through evenly without breaking apart or toughening. The liquid is typically kept just below simmering, not at a full boil, to avoid vigorous movement that could damage the food.

This is why the description of submerging in a liquid at a constant, moderate temperature fits best. The other methods rely on dry heat or higher heat in air or oil, not the gentle, submerged, steady-temperature approach of poaching.