Stewing | Combination Cooking

1. While cooking a stew, the pot __________ be covered.

• a)  should
• b)  should not
• c)  doesn’t matter

2. Stewing refers to a combination cooking method that involves portion-sized ingredients.

• a)  True
• b)  False

3. When browning the meat for a stew, the most important thing to do is:

• a)  brown all sides of the meat.
• b)  prevent the sucs from burning and becoming bitter.
• c)  brown the meat in the same pot you cook the stew in.

4. Tough cuts of meat are the most suitable for stewing.

• a)  True
• b)  False

5. Stews have the best flavor if made the day before and reheated before serving.

• a)  True
• b)  False

6. When stewing, the amount of liquid to cover the ingredients should be enough to:

• a)  cover the food by about half.
• b)  cover the food by about two-thirds.
• c)  almost fully cover.

7. Stews should be cooked:

• a)  for at least 4 hours.
• b)  for at least 8 hours.
• c)  until the meat is fork tender.

8. For the best browning, stew meat must be ______________.

• a)  cut into even-sized pieces.
• b)  patted dry.
• c)  seared in a non-stick pan.

9. Stewing is a ________ cooking method.

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

10. Which stew contains the proper amount of cooking liquid?

• a) 
  
• b) 
  

11. Stewed dishes benefit most from ______ cooking at ______ temperatures.

• a)  slow / low
• b)  fast / high

12. Which cut of meat below would be most suitable for stewing?

• a) 
  
• b) 
  

13. When stewing, the mirepoix should be cut into bite-sized pieces.

• a)  True
• b)  False