Final answer:
The correct temperature range for poaching is 185-205°F. Poaching involves gently simmering food in liquid at a lower temperature than boiling.
Step-by-step explanation:
The correct temperature range for poaching is option a. 185-205°F.
Poaching is a cooking technique that involves gently simmering food in a liquid, typically water or a flavorful broth, at a lower temperature than boiling. This method is commonly used to cook delicate foods like eggs, fish, and poultry. The temperature range of 185-205°F is ideal for poaching as it allows the food to cook evenly and retain its moisture and tenderness.