Sanitation Certification Practice Test

The Sous Vide cooking method involves cooking food under vacuum in sealed bags. This technique allows for precise temperature control, resulting in food that is evenly cooked throughout while retaining its moisture and flavors. By placing food in a vacuum-sealed bag and submerging it in a water bath heated to a specific temperature, chefs can maintain consistent cooking temperatures that prevent overcooking. This method is particularly popular for proteins, as it can enhance tenderness and texture.

In contrast, cooking in open air does not utilize a controlled environment, which can lead to uneven cooking. Boiling food in water involves high temperatures that can alter the texture and flavor of ingredients. Frying food in oil employs a different cooking method that typically adds fats and changes the consistency of the food, unlike the gentle and moisture-retaining nature of Sous Vide. Thus, the uniqueness of Sous Vide lies in its vacuum-sealing and precise thermal cooking approach.