Braising | Combination Cooking

1. After cooking a braised dish, it should be cooled and chilled to:

• a)  make the fat easier to remove.
• b)  tenderize the meat.
• c)  give the flavors time to mature and infuse into each other.
• d)  both a) and c).

2. Tough cuts of meat are the most suitable for braising.

• a)  True
• b)  False

3. Braised dishes benefit most from ______ cooking at ______ temperatures.

• a)  slow / low
• b)  fast / high

4. Bouquet garni is added to a dish to:

• a)  add additional flavor.
• b)  personalize a dish.
• c)  both of the above.

5. Braised dishes should be cooked:

• a)  for at least 1 hour.
• b)  for 3 hours.
• c)  for 4 hours.
• d)  until the meat is fork tender.

6. To prepare a dish for braising, the amount of liquid to cover the main ingredients should be enough to:

• a)  cover the food by about one-quarter.
• b)  cover the food by about two-thirds.
• c)  fully submerge the food.
• d)  cover the food completely plus an inch extra.

7. Sucs will add intense flavor and rich color to any dish.

• a)  True
• b)  False

8. Braised dishes should:

• a)  boil for at least 30 minutes to kill any bacteria.
• b)  barely simmer during the cooking process.

9. In combination cooking, the mirepoix can be cut any size.

• a)  True
• b)  False

10. Depending on the type of braise, the final sauce may be finished by:

• a)  removing the excess fat.
• b)  seasoning it with salt and pepper.
• c)  enriching it with butter or cream.
• d)  all of the above.

11. Once a braised dish has finished cooking, it is not necessary to remove the fat from the surface of the dish.

• a)  True
• b)  False

12. Connective tissue, in the form of ________, should be removed prior to combination cooking.

• a)  bone
• b)  collagen
• c)  silver skin
• d)  fat

13. Meat should be seasoned at the beginning of combination cooking.

• a)  True
• b)  False

14. Which cut of meat below would benefit most from combination cooking?

• a) 
  
• b) 
  

15. Braising is a ____________ cooking method.

• a)  moist-heat
• b)  dry-heat
• c)  combination

16. To enhance the flavor of a dish, it is best to deglaze any sucs with a flavorful liquid.

• a)  True
• b)  False

17. Combination cooking involves both dry- and moist-heat cooking methods. The dry-heat cooking method is primarily used to:

• a)  simmer the dish.
• b)  brown the main ingredient.
• c)  cook the meat through.
• d)  all of the above.

18. The final sauce can be thickened by:

• a)  pureeing the mirepoix.
• b)  using a roux or slurry.
• c)  reducing the sauce.
• d)  all of the above.

19. When choosing meat for braising, take the following into account:

• a)  freshness.
• b)  meat with a good amount of fat.
• c)  meat with plenty of connective tissue.
• d)  all of the above.

20. In combination cooking, the mirepoix is usually browned.

• a)  True
• b)  False

21. Braising is commonly used for cooking portion-sized ingredients.

• a)  True
• b)  False