Braising & Stewing

Describe the two main differences between stewing and braising.

Give two reasons why stewing and braising are good methods to use for tougher cuts of meat.

List two meat dishes for each of the following cookery methods. a) Stewing. b) Braising

List four different liquids that can be used when stewing and/or braising.

Give two reasons why the correct amount of cooking liquid should be used when stewing.

(A) State the temperature at which an oven should be set when braising or stewing. (B) Explain the reason for setting the oven at temperature stated in 6a.

Describe six main steps in making a brown beef stew.

Describe how to enrich a white stew with egg yolk and cream (liaison).

List four safety points that should be followed when stewing and/or braising.

Identify two examples of food items other than meat or poultry that can be cooked by the following methods.