Final answer:
Sous vide cookery primarily involves vacuum sealing food in a pouch or jar and cooking it in a temperature-controlled water bath. In contrast, freeze drying is a different process involving the food being frozen and then dehydrated in a vacuum, which speeds up dehydration through sublimation.
Step-by-step explanation:
Sous Vide Cookery Process
The question asks which process is involved in sous vide cookery. Among the options provided, the correct answer is vacuum sealing. Sous vide is a culinary technique where food is vacuum-sealed in a plastic pouch or a glass jar and then cooked at a precisely controlled temperature in a water bath. This method ensures even cooking and helps to retain moisture, flavor, and nutrients.
Freeze Drying Process
Freeze drying, also known as lyophilization, is a process where food is dehydrated under a vacuum. The vacuum speeds up the dehydration process by reducing the atmospheric pressure around the food, which lowers the boiling point of water, allowing it to evaporate at colder temperatures, thus freezing the food. When foods are vacuum-sealed and heated in the freeze-drying process, water transitions directly from solid ice to vapor, skipping the liquid phase, in a process called sublimation.