Title: Explain combination cooking methods.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Explanation should include

- stating that combination cooking methods include braising and stewing and are used on tougher products that need a longer and slower cooking process to break down connective tissues
- identifying different products suited for combination cooking methods.

Process/Skill Questions:

Thinking

- What are the nutritional implications of using certain combination cooking methods?
- How does equipment differ in combination cooking vs. dry- or moist-heat cooking?
- What types of foods are best suited for combination cooking methods?
- How does moisture affect a combination cooking method?

Communication

- How can the chef communicate the best combination method for menu items?

Leadership

- What factors should be considered when selecting a combination cooking method?
- How do shape and texture influence the suitability of a combination cooking method?

Management

- Why should a food service establishment offer food that is cooked in a variety of ways?