Which method of moist heat cooking uses the LOWEST temperature? boiling simmering rapid boiling poaching

## Step 1<br />The problem is asking us to identify the method of moist heat cooking that uses the lowest temperature. The options provided are boiling, simmering, rapid boiling, and poaching.<br /><br />## Step 2<br />Let's define each of these methods:<br />- Boiling: This method involves cooking food in boiling water, which is at 100°C (212°F) at sea level.<br />- Simmering: This method involves cooking food in simmering water, which is at a lower temperature than boiling, typically between 70°C (160°F) and 100°C (212°F).<br />- Rapid boiling: This method involves cooking food in rapidly boiling water, which is at a high temperature, typically above 100°C (212°F).<br />- Poaching: This method involves cooking food in a small amount of liquid, such as water, milk, or wine, at a low temperature, typically between 70°C (160°F) and 85°C (185°F).<br /><br />## Step 3<br />From the definitions above, we can see that poaching uses the lowest temperature among all the methods.