Stewing Quiz

What is the main difference between stewing and braising?

• Stewing involves smaller pieces of food and shorter cooking times, while braising involves larger pieces of food and longer cooking times.

• Stewing is done on the stove top, while braising is done in the oven.

• Stewing results in a gelatinous substance in the meat or poultry, while braising does not.

• Stewing requires searing of the meat, while braising does not.

What is the resultant product when stewing is done?

• The food is served with the liquid in which it has been cooked.

• The food is served without any liquid.

• The liquid is discarded and only the solid pieces of food are served.

• The liquid is strained and used as a separate sauce.

What is the advantage of stews in terms of wastage and flavor?

• Stews have little wastage, shrinkage, or loss of flavour.

• Stews have a lot of wastage, shrinkage, and loss of flavour.

• Stews have moderate wastage, shrinkage, and loss of flavour.

• Stews have no wastage, shrinkage, or loss of flavour.

What happens to the connective tissue in the meat or poultry during stewing?

• It is converted to a gelatinous substance, causing the fibers to fall apart.

• It remains intact and does not change.

• It becomes tough and chewy.

• It dissolves completely and disappears.

What is the purpose of searing the meat in brown stews?

• To induce the Maillard reaction, which imparts flavour and colour to the finished dish.

• To make the meat tender and juicy.

• To remove impurities from the meat.

• To prevent the meat from sticking to the pan.

What is the difference between brown stews and white stews?

• Brown stews involve searing the meat, while white stews involve boiling the meat beforehand.

• Brown stews are cooked on the stove top, while white stews are cooked in the oven.

• Brown stews have a longer cooking time than white stews.

• Brown stews use different types of meat than white stews.

What is the main advantage of stews in terms of reheating?

• Stews reheat easily, making them an economical choice.

• Stews do not reheat well and lose their flavour.

• Stews require a long time to reheat properly.

• Stews become tough and dry when reheated.