The application of heat to a food product that's vacuum-sealed and cooked for a long period at a low temperature is called

Question

Question 17 options:

A)

grilled.

B)

braised.

C)

sous vide.

D)

deep poached.

Answer 1

The correct answer is:

C) sous vide.

Sous vide involves vacuum-sealing food and cooking it in a water bath at a low temperature for an extended period of time, ensuring even cooking and retention of moisture.