Which cooking method involves simmering ingredients in liquid until tender and usually with the ingredients fully submerged?

• A. Stew
• B. Braise
• C. Poach
• D. Steam

Answer: (A)

Stewing means cooking ingredients in liquid at a gentle simmer until they become tender, with the pieces typically fully submerged in that liquid. The long, steady simmer lets tougher cuts break down and the flavors meld, producing a cohesive dish where the liquid thickens into a flavorful sauce. This matches the description because the ingredients are kept under the surface in liquid for an extended period to reach tenderness. Braising also uses liquid but usually involves less liquid and partial immersion with a focus on larger cuts and browning first; poaching targets delicate foods and uses a gentler, shorter simmer with less emphasis on achieving tenderness through long cooking; steaming uses no liquid surrounding the food, cooking with only steam.