Unit 608 stewing and braising 2025

Braising can be defined as

• Cooking in the oven.
• Cooking larger pieces of meat.
• Cooking in smaller pieces
• Cooking on the top of the stove

Which of the following dishes is braised?

• Irish Stew
• Navarin
• Lamb Shanks
• Curry

Which of the following is a stewed dish?

• Oxtail
• Ham
• Lamb shank
• Ragout

What is a CARTOUCHE?

• A piping bag
• Disc of paper to stop skin forming on sauces
• A type of lid
• A card game

What is the minimum core cooking temperature of chicken and other foods

• 63c
• 75c
• 82c
• 70c

What is the minimum hot hold temperature?

• 60°C
• 63°C
• 70°C
• 75°C

What is 9 x 9?

• 34
• 67
• 81
• 108

Which would you NOT use as a braising liquid?

• Cider
• Stock syrup
• Milk
• Chicken stock

What is Ratatouille?

• Spanish braised lettuce
• Norwegian stewed elk
• French vegetable stew
• American animated rodent

What is a Liaison?

• A secretive meeting
• Mix of egg yolk and cream to enrich a sauce
• An egg based roux
• A braising pan