Which statement correctly differentiates poaching from simmering, including approximate temperatures?

• A. Poaching uses very gentle heat just below simmer (approximately 160-180°F). Simmering uses gentle steady bubbles at about 185-205°F.
• B. Poaching is boiling vigorously; simmering is cold.
• C. Poaching uses high heat; simmering uses no heat.
• D. Poaching is steaming; simmering is roasting.

Answer: (A)

Poaching and simmering are distinguished by the heat level and how the liquid moves. Poaching uses very gentle heat just below simmer, roughly 160–180°F, so the surface stays mostly calm with only tiny bubbles. This mild environment is ideal for delicate foods like fish or fruit because it preserves texture and moisture. Simmering, on the other hand, keeps the liquid hotter—about 185–205°F—so small, steady bubbles rise and the liquid moves gently. This level provides a bit more cooking action and is better for things that can handle a bit more movement while still avoiding a full boil.

Both avoid a rolling boil, which can toughen proteins or break apart delicate foods. The other descriptions mix up the heat levels or the method: boiling means vigorous bubbling at the top, not poaching; cold isn’t a cooking state for simmering; high heat goes beyond poaching into boiling; steaming and roasting describe different cooking methods entirely, not submersion in liquid.