Braising and Stewing Pre-Quiz

Braising and Stewing Pre-Quiz

 

1.   Which statement is NOT true about Braising and Stewing?
 
Both methods are essentially the same, differing only by the amount of liquid and size of the main ingredient.
They are also know as combination cooking methods.
Generally use tougher cuts of meat.
Meat is always seared and browned.
2.   Which statement is NOT true about Braising?
 
Braising refers to the cooking of larger portion-sized items.
The meat is covered from 1/3 to 1/2 by the braising liquid.
Chicken legs would be a better choice for braising than chicken breast.
The meat from an older animal would be better suited for braising than a younger animal
The meat is covered by the braising liquid.
3.   Coq au Vin refers to:
 
“Cooked Wine”
A seafood stew.
A young hen stewed in wine.
A rooster stewed in wine.
4.   Which statement is NOT true about the term “fork-tender?”
 
Refers to cooking until the item can be easily pierced or pulled apart with a fork.
Implies that connective tissue has dissolved and produced gelatin.
Only happens when ALL of the connective tissue has dissolved.
Is the best way to insure that a braised or stewed meat is properly cooked.
5.   Which method differs from the traditional method of braising?
 
Tightly sealing the pot with a lid.
Cooking at temperatures greater than 300˚F
Partially covering the pot with a lid.
Starting the braise at a simmer on the stovetop.
6.   Select which pan is least suited for a braise.
 
cocotte
rondeau
sauteuse
brazier
Dutch oven
skillet
7.   Larding meat refers to:
 
Rendering fat from meat.
Long strips of fat that are woven through the meat tobaste the meat while cooking.
Laying strips of fat on top of meat during cooking.
Measuring the fat content of meat.
8.   The term for when meats are seared briefly with no color is:
 
larder
blanch
sieze
tighten
9.   A skillet may be used for a braise.
 
True
False
10.   Braising is the best method of cooking a tenderloin.
 
True
False
11.   Cooking in a liquid prevents a meat in stew or braise from drying out.
 
True
False
12.   Stewing is much the same as braising except that the food is cut into bite-sized even pieces, and is cooked in enough liquid to cover then items.
 
True
False
13.   Allowing the meat to cool in the liquid will allow it to reabsorb some liquid lost during cooking.
 
True
False
14.   For white stews or braises, the meats may be seared briefly with no color, blanched or not seared at all.
 
True
False
15.   Explain the differences between braising and stewing.
 
 
 
 
 
 
16.   Explain how braising/stewing differs from roasting in 1. the method of heat transfer, 2. the efficiency of that heat transfer and, 3. the difference in the kinds of meat used in roasting vs. braising/stewing.
 
 
 
 
 
 
17.   Explain some of the differences between traditional methods of braising and more contemporary methods.
 
 
 
 
 
 
18.   Name 4 examples of braises.
 
 
 
 
 
 
19.   Name 4 examples of stews.
 
 
 
 
 
 
20.   Name 2 “white” stews.