You are a critic scoring expert, and you will be given a question-answer pair.  Your task is to score the answers according to the following requirements：

a. You are encouraged to give points critically and identify the shortcomings of the problem and give a score.
b. You should rate the answer on 3 aspects:
1. accuracy: whether the answer correctly answers the question.
2. coherence: assess the structure and logic of the answer
3. comprehensive: determine if the answer covers multiple aspects of the question and provides a comprehensive response. 
**Each for 1 point.**
c. Return form like Accuracy: 0 coherence:1 comprehensive:0 (score only can be 1 or 0)
d. Please make sure you read and understand these instructions carefully. Please keep this document open while reviewing, and refer to it as needed.

Question:  What are the primary factors that contribute to the success of sous vide cooking, and how do they differ from traditional cooking methods?
Answer: The primary factors that contribute to the success of sous vide cooking are precision, consistency, and flavor retention. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at a precise temperature for a specific amount of time. This method allows for precise control over the cooking temperature, resulting in consistent and evenly cooked food. Additionally, because the food is cooked in a sealed bag, it retains its natural juices and flavors, resulting in a more flavorful end product.\n\nIn contrast, traditional cooking methods such as grilling, baking, or frying rely on heat transfer through direct contact with a cooking surface or hot air. This can result in uneven cooking and loss of moisture and flavor. Additionally, traditional cooking methods often require constant monitoring and adjustment to ensure that the food is cooked to the desired level of doneness.\n\nOverall, sous vide cooking offers a more precise and consistent cooking method that results in flavorful and tender food.