Combination - Cooking Methods

Question 1

Braising

Answer 1

Sear the food in hot oil and then partially cover it in enough liquid to come half way up the food item.

Question 2

Meat Glue / Transglutaminase

Answer 2

this chemical “glues” proteins to one another to create a solid piece from fragments; for instance, bonding bacon to a rabbit loin or making ‘‘pasta’’ from finely ground meat pastes.

Question 3

pot roasting

Answer 3

a common american term for braising as well as the name of traditional dish.

Question 4

daube

Answer 4

a braised dish usually made with red meat often beef vegetables red wine and seasoning. the main item is often marinated before braising.

Question 5

fricassee

Answer 5

this is a white stew often made from veal poultry or small game.

Question 6

Bouillabaisse

Answer 6

This is a Mediterranean fish stew combining a variety of fish and shellfish

Question 7

Estouffade

Answer 7

The French term refers to both the braising method and the dish itself

Question 8

Ragout

Answer 8

This is a French term for stew that means “restores the appetite”

Question 9

Blanquette

Answer 9

A white stew made traditionally from veal, chicken or lamb; garnished with mushrooms and pearl onions, and served in a white sauce.

Question 10

Matelote

Answer 10

A special type of fish stew, usually prepared with eel

Question 11

navarin

Answer 11

this stew is usually prepared from mutton or lamb with garnish of root vegetables onions and peas. The name probably comes from the french word turnips (navets) which are used as the principle garnish