As a cooking method, braising is valued for its a. ability to retain flavor. b. quickness and convenience. c. ability to create delicate flavors. d. simplicity and versatility.

Option (A) is the correct answer.

Explanation:

Braising means first of all fry a dish slightly and then cook it slowly in a closed vessel or dish. The vessel is close so that the liquid present inside it does not evaporates.

Also, Braising is done to mix the flavors of different liquids or spices appropriately.  

Thus, we can conclude that as a cooking method, braising is valued for its ability to retain flavor.

both adhesion and cohesion are attractions.

they are different in that adhesion is the force of attraction between the molecules of two different substances, whereas cohesion is the force of attraction between molecules of the same substance.

possible examples include capillary action, in which the adhesion between water and glass causes the water to rise in a narrow tube against the force of gravity.

because of hydrogen bonding, water is extremely cohesive.

this causes molecules on the surface of water to be drawn inward, which is why drops of water form beads on smooth surfaces.

hope this .