Which of the following best describes the ideal texture achieved by properly poached food?

The ideal texture achieved by properly poached food is tender and moist. Poaching involves gently cooking food in simmering liquid, which allows it to cook through without being exposed to harsh heat. This method of cooking typically preserves the food's natural moisture and creates a delicate texture, enhancing the overall flavor and experience of the dish. Foods like eggs, fish, and certain fruits benefit significantly from this technique, resulting in a tender quality that is pleasing to the palate.

In contrast, textures like crisp and crunchy would imply a high-heat cooking method, such as frying or baking, which is not associated with poaching. Similarly, textures that are dry and flaky or soggy and limp would indicate improper cooking or a different cooking technique entirely. The goal of poaching is to achieve a gentle, moist cooking environment that maintains the integrity and flavor of the food, highlighting why tender and moist is the most accurate description.