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The cooking process in which the food particles are surrounded by liquid and it is cooked in slow heat for a long time. The food is usually served along with the liquid which was cooked. (a) Poaching (b) Stewing (c) Simmering (d) Boiling

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in Food Microbiology
by (75.1k points) ●5 ●807 ●1138
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in Food Microbiology
by (75.1k points) ●5 ●807 ●1138
The cooking process in which the food particles are surrounded by liquid and it is cooked in slow heat for a long time. The food is usually served along with the liquid which was cooked. (a) Poaching (b) Stewing (c) Simmering (d) Boiling
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by (75.1k points) ●5 ●807 ●1138
·
by (75.1k points) ●5 ●807 ●1138
The cooking process described in the question is stewing.
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