Braising & Stewing

Braising & Stewing

12th Grade

12 Qs

quiz-placeholder

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Braising & Stewing

Braising & Stewing

Assessment

Quiz

Professional Development

12th Grade

Practice Problem

Easy

Created by

Jeffrey Gonzales

Used 4+ times

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12 questions

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1.

OPEN ENDED QUESTION

3 mins • 1 pt

Describe the two main differences between stewing and braising.

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2.

OPEN ENDED QUESTION

3 mins • 1 pt

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

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3.

OPEN ENDED QUESTION

3 mins • 1 pt

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

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4.

OPEN ENDED QUESTION

3 mins • 1 pt

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

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5.

OPEN ENDED QUESTION

3 mins • 1 pt

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

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6.

OPEN ENDED QUESTION

3 mins • 1 pt

(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.

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7.

OPEN ENDED QUESTION

3 mins • 1 pt

Describe six main steps in making a brown beef stew.

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