The method of cooking which involves temperature below boiling point of the liquid is known as :

Question

Accepted Answer

The method of cooking which involves temperature below the boiling point of the liquid is known as simmering. Let's explore why Option 2, simmering, is the correct answer and why the other options are incorrect.

1. **Explanation for Option 2 (Simmering):**
   - Simmering is a cooking technique where food is cooked in liquid at a temperature just below the boiling point, typically between 185°F to 205°F (85°C to 96°C). This method allows for gentle cooking, which is ideal for delicate foods that might break apart or become tough if boiled. Simmering is often used for soups, stews, and sauces, where a slow and steady cooking process helps to develop flavors without the vigorous agitation of boiling.

2. **Why Option 1 (Boiling) is Incorrect:**
   - Boiling involves cooking food in liquid at its boiling point, which is 212°F (100°C) at sea level. This method is characterized by rapid bubbling and is more aggressive than simmering. Boiling is suitable for cooking pasta, potatoes, and other robust foods that can withstand the high temperature and agitation. Since boiling occurs at a higher temperature than simmering, it does not fit the description of cooking below the boiling point.

3. **Why Option 3 (Steaming) is Incorrect:**
   - Steaming involves cooking food using steam generated from boiling water. The food is not submerged in liquid but is instead placed above it, allowing the steam to cook it. While steaming is a gentle cooking method, it does not involve cooking in liquid below the boiling point, as the steam itself is produced from boiling water.

4. **Why Option 4 (Sauteing) is Incorrect:**
   - Sauteing is a method of cooking food quickly in a small amount of oil or fat over relatively high heat. This technique is used to brown or sear food, such as vegetables or small pieces of meat. Sauteing does not involve cooking in liquid, and therefore, it does not meet the criteria of cooking below the boiling point of a liquid.

In conclusion, simmering is the correct answer because it specifically involves cooking food in liquid at a temperature below its boiling point, making it distinct from boiling, steaming, and sauteing.