Sous$-$vide is a method of cooking whereby food is sealed in plastic bags and placed in a bath of circulating water heated to the desired internal

cooking temperature of the food. In recent years, this method has gained popularity for cooking meat as it slowly brings the meat up to the

internal cooking temperature. The temperature of the water bath is set at the final serving temperature of the meat, so it is impossible to

overcook the meat because the meat cannot get hotter than the water bath. Using a more traditional high heat cooking method such as grilling,

the meat is heated at temperatures much higher than the desired serving temperature which can lead to overcooking and drying out of the meat

if it is not removed at the correct time.

Which of the following can be inferred from this passage?

radio$\_$button$\_$unchecked Meat cooked via sous$-$vide tastes better than grilled meat.

radio$\_$button$\_$unchecked Sous$-$vide cooking takes longer than traditional cooking methods.

radio$\_$button$\_$unchecked Chefs prefer traditional cooking methods to sous$-$vide.

radio$\_$button$\_$unchecked Cooking at lower temperatures locks in moisture and flavor.

radio$\_$button$\_$unchecked High heat cooking is an inferior cooking technique compared to sous$-$vide.