Deck 8: Prepare and Cook Food by Stewing and Braising

Question 1

Stewing is a method of cookery associated with items of food, mainly meat, in order to make it and .

Answer 1

tougher, tender, flavoursome

Question 2

Which one of the following best describes how a brown lamb stew is thickened?

A) Strong flour
B) Arrowroot
C) Cornflour
D) Roux

Answer 2

D

Question 3

During the stewing of meat in the oven a is often placed on the meat and sauce before the lid is put on.
When cooking meat by stewing the liquid must .
The best setting for the oven temperature when stewing is .

Answer 3

cartouche, simmer, moderate

Question 4

The searing of meat when making a brown stew helps to and
.
White stews can either be cooked in liquid or sauce. When cooking in liquid the meat can be
first.

Question 5

What is the ratio of rice to stock when cooking by braising?

A) One part rice to two parts stock
B) One part rice to one part stock
C) Two parts rice to one part stock
D) One part stock to three parts stock

Question 6

When cooking potatoes by braising, the stock should

A) be used to colour the potatoes
B) just moisten the potatoes
C) half cover the potatoes
D) fully cover the potatoes

Question 7

Before braising larger joints of meat the meat can first be . This helps to
and can also help to tenderize the meat.
When cooking meat in a braising pan it is necessary to have a .

Question 8

The sauce that is produced for white stews such as fricassees and blanquettes is known as what?

A) Velouté
B) Béchamel
C) Espagnole
D) Cream

Question 9

What must be done to celery heads and leeks before braising them?

A) Blanch them
B) Cut them into even sized pieces
C) Sweat them in butter
D) Fold them in half