Cooking Methods 4

Question 1

food is browned in a small amount of fat, then liquid is added.

Answer 1

Braising

Question 2

seared to lock in juices and flavor.

Answer 2

Braising

Question 3

one half to two thirds of the food item is covered with liquid.

Answer 3

Braising

Question 4

retains its form during cooking.

Answer 4

Braising

Question 5

whole or large pieces of food are braised.

Answer 5

Braising

Question 6

Braised foods (3)

Answer 6

roast
ribs
brisket

Question 7

food is generally cut in bite-sized pieces.

Answer 7

Stewing

Question 8

food is browned in a small amount of fat, then liquid is added. (like braising)

Answer 8

Stewing

Question 9

food item is fully covered with water.

Answer 9

Stewing

Question 10

characteristics of stewed food are…

Answer 10

• rich flavor
• fork tenderness.