Which description best fits sous vide cooking?

• A. Boiling vigorously.
• B. Searing on a hot grill.
• C. Steaming in a pressure cooker.
• D. Vacuum-sealed food cooked in a water bath.

Answer: (D)

Sous vide cooking relies on precise temperature control of a water bath with the food sealed in a vacuum bag. This setup keeps the food fully submerged and minimizes evaporation while the water bath stays at the exact temperature needed for the desired doneness, giving an even, tender texture from edge to center. After the gentle cook, a quick sear can develop color and flavor on the surface without overcooking the interior. The description that best fits is vacuum-sealed food cooked in a water bath. Boiling vigorously would be too hot and uncontrolled; searing on a hot grill is a surface finish rather than the controlled water bath; steaming in a pressure cooker uses steam under pressure, not a precise low-temperature water bath.