Which type of cooking would take longer poaching or simmering and why?

Poaching
   Poaching is the cooking of food in a liquid such as water or milk with the temperature ranging from about 140°F to 180°F. Simmering is the cooking of food in a liquid such as water or milk, but with the temperature just at the boiling point which is 212°F. If you look at the difference between poaching and simmering, poaching will take longer to cook since it's at a lower temperature than simmering.