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.

- "the choice that is not an indicator of a chemical change is "state of matter changes". more common than not, chemical reactions produce energy in the form of light or heat. along with energy, they also produce a new substance called the product that could be in any state of matter (solid, gas, or liquid)."