Title: Demonstrate braising.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term braising–a combination cooking method in which large pieces of protein are first seared in hot fat, then placed in enough liquid to cover three-fourths of the protein; the food is then cooked for a long period of time, until the food is fork tender
- identifying when it is appropriate to braise food, including why braising is used for larger or tougher products.

Process/Skill Questions:

Thinking

- What foods are associated with braising?
- How does equipment affect braising?

Communication

- How does one determine when a braised product is done?
- What is the difference between braising and stewing?

Leadership

- What procedures are needed for braising?
- What factors should be considered when braising?

Management

- What equipment is needed for braising?
- What products are appropriate for braising?