Which description matches sous vide cooking?

• A. Rapidly searing meat on high heat.
• B. Cooking in a sealed bag in a microwave.
• C. Vacuum-sealed food cooked in a water bath.
• D. Cooking by simmering in a stock pot.

Answer: (C)

Sous vide cooking centers on precise, low-temperature cooking in a sealed bag inside a temperature-controlled water bath. Vacuum sealing the food minimizes moisture loss and ensures efficient heat transfer, while the water bath keeps the temperature constant so the interior reaches exactly the set doneness without overshooting. This combination yields very even texture and tenderness, with a finishing sear often used to develop color and crust.

The other descriptions don’t fit because they describe methods that don’t use both a vacuum-sealed bag and a controlled water bath. Rapid high-heat searing without the water bath isn’t the cooking method itself. Cooking in a sealed bag in a microwave uses microwave heating, not a water bath. Simmering in a stock pot is traditional cooking with variable heat and less precise temperature control.