Stewing And Braising

Question 1

Two examples of stew

Answer 1

Irish stew
Curry
Goulash

Question 2

Two examples of braised dishes

Answer 2

Oxtail
Lamb shank
Ham

Question 3

Liquids used

Answer 3

Wine
Stock
Stock syrup
Beer

Question 4

Why use the correct amount of liquid

Answer 4

For the correct ratio of sauce to meat
So the foods are adequately cooked

Question 5

Temperature for stewing and braising and why?

Answer 5

160-170 c
So that the meat is cooked gently

Question 6

6 stages of brown beef stew

Answer 6

Brown the beef chunks
Add mirepoix
Add flour
Add tomato paste
Add stock
Add bouquet garni
Put lid on and simmer

Question 7

Differences between stewing and braising

Answer 7

Braising is usually a whole piece of meat
Braising is in the oven

Question 8

What to do to sauce if it’s
Too thick
Too thin

Answer 8

Too thin - reduce
Too thick - add stock

Question 9

How to add a liaison to stew

Answer 9

Mix egg yolks and cream
Add some sauce to temper and add to the stew

Question 10

Safety points for stewing and braising (5)

Answer 10

Pan should be suitably sized
Oven cloth should be dry and clean
When lifting, it should be with straight back and bent knees
Open the lid carefully as steam can be scalding
Communicate when leaving hot pans

Question 11

Name three stewed dishes (no meat)

Answer 11

Bouillabaisse
Compote
Ratatouille

Question 12

Name three braised dishes (no meat)

Answer 12

Rice
Celery
Onion
Leeks

Question 13

Quality for braised or stewed .. (5)

Answer 13

Appropriate colour
Food items are tender
Even cuts
Good ratio of sauce and food
Good consistency
Good flavour
Not greasy