1) Name one difference between stewing & braising? a) Stewing stove top, braising in the oven b) Both use dry, moist heat 2) Name one difference between stewing & braising? a) All food needs to be cut up evenly. b) Stewing smaller cuts of meat, braising for larger. 3) Give one reason why stewing and braising are good methods to use for tougher cuts of meat? a) It's a prime cut b) Slow cookery method for breaking down connective tissue 4) Give one reason why stewing and braising are good methods to use for tougher cuts of meat? a) Flavours from meat develop the taste of accompanying saucee b) It's healthy 5) Give one reason why stewing and braising are good methods to use for tougher cuts of meat? a) Produces flavourful dishes from cheaper cuts b) Quick cookery method 6) Which three are examples of stewed dishes? a) Irish stew b) Roast chicken c) Lamb kofta d) Curry e) Goulash f) Steak & Chips 7) Which two are examples of stewed dishes? a) Navarin b) Arancini c) Chicken schnitzel d) Ragout 8) Which three are examples of braised dishes? a) Carbonade b) Oxtail c) Ratatouille d) Lasagne e) Steak f) Tuna pasta 9) Which two are examples of braised dishes? a) Spatchcock chicken b) Ham c) Lamb shank d) Stew & dumplings. 10) Name three liquids used in stewing and braising? a) Stock b) Wine c) Water d) Cream e) Beer f) Milk 11) Name two liquids used in stewing and braising? a) Cider b) Oil c) Vinegar d) Stock syrup 12) Give two reasons why we need to use the correct amount of liquid when stewing? a) To ensure that the food items are adequately cooked b) So it can be seasoned c) Dry the meat. d) Correct consistency of the sauce and finish of the dish 13) Give two reasons why we need to use the correct amount of liquid when stewing? a) To ensure correct ratio of meat/vegetables to sauce b) To cook the onions c) For chewy meat d) To prevent meat drying during cooking process 14) What temperature is the oven set at for braising? a) 160-170 Deg C b) 200 Deg C 15) Why is it set at that temperature? a) Fast cooking method b) So the meat can cook gently/slowly 16) Which are the three steps to using a liaison a) The egg yolk and cream are mixed together b) Boil it c) Scramble the eggs d) A small amount of the hot sauce is mixed with the egg yolk and cream e) This is then stirred into the dish just prior to service f) Fry the meat 17) Which food items apart from meat can be braised? a) Rice b) Celery c) Pasta d) Sponge e) Chocolate f) Onions 18) Which food items apart from meat can be stewed? a) Cheese b) Fish (bouillabaisse) c) Fruit (compote) d) Cucumber e) Vegetables (ratatouille) f) Liver 19) Three quality points of a beautiful stew? a) Non greasy b) Sauce has a shine c) Oily d) Burnt e) Cold f) Tender food items 20) What would you do if the sauce was too thin for a stew? a) Reduce b) Strain c) Add water d) throw excess away 21) What if the sauce was too thick? a) Add liquid b) Reduce 22) Which three are safety points that should be followed when stewing and/or braising? a) Use a suitably sized pan b) Turn oven on c) Wet cloth d) Use a clean, dry and undamaged oven cloth e) Recommended lifting techniques f) Ask chef 23) Which two are safety points that should be followed when stewing and/or braising? a) Take care when opening the lid of the saucepan b) Always communicate with others c) Carry hot food around kitchen d) Stir food quickly 24) Three quality points of a beautiful stew? a) Good ratio of food items b) Greasy c) Depth of flavour and seasoning d) Salty e) Warm f) Temperature & portion size

Stewing & Braising

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