Determine the proper doneness of a white braise

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Reference no: EM133013225

Unit Twenty Three: The Technique of Braising/Stewing: White Meat

Please define in your own words the following:

Key Terms fricassée stewing paysanne cut seize/seizing high activity white meat

grand-mere garnish bacon lardons pearl onions

Study Questions

1. Describe in detail, the procedure for a stew or braise of a white meat protein.

2. What types and cuts of white meat and poultry are best suited to stewing or braising and why? Give some examples

3. List two differences and two similarities between braising and stewing.

4. Describe two methods to keep chicken or similar poultry meat white when braising or stewing.

5. How should the meat be hot held for service, if finishing the sauce separately, for a stew or a braise?

6. What is the name of the Grand Sauce that is used as the base of Chicken Fricassée?

7. Explain the term "seize" and how it is part of the white meat braising/stewing method.

8. What are some differences between a red meat and white meat braise or stew?

9. How do you determine the proper doneness of a white braise?

10. What is the shape/dimension of a paysanne vegetable cut?

Reference no: EM133013225

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