Cooking Methods 4 Flashcards
1
Q
food is browned in a small amount of fat, then liquid is added.
A
Braising
2
Q
seared to lock in juices and flavor.
A
Braising
3
Q
one half to two thirds of the food item is covered with liquid.
A
Braising
4
Q
retains its form during cooking.
A
Braising
5
Q
whole or large pieces of food are braised.
A
Braising
6
Q
Braised foods (3)
A
roast
ribs
brisket
7
Q
food is generally cut in bite-sized pieces.
A
Stewing
8
Q
food is browned in a small amount of fat, then liquid is added. (like braising)
A
Stewing
9
Q
food item is fully covered with water.
A
Stewing
10
Q
characteristics of stewed food are…
A
- rich flavor
- fork tenderness.
