Reference no: EM133013224

Unit Twenty Two: The Technique of Braising

Please define in your own words the following:

Key Terms

braising

braised vegetable dishes Belgian Endive
glazing pot roast swissing stewing dusting dredging elastin collagen gelatin matignon
high activity meat cuts polenta
root vegetable fork tender

Study Questions

1. What types and cuts of protein are best suited to braising and why? What are some types and cuts that would not be well suited and why?

2. What types of vegetables are well-suited for braising?

3. Describe what should be done to achieve a rich, deep flavor and deep brown color in a braised beef or similar red meat?

4. Describe three techniques for thickening the sauce for a braise.

5. Why is braising referred to as "combination cooking"?

6. How can you determine doneness with a braised meat item?

7. When braising, what happens to the tough connective tissue in the meat?

8. How does the proper breakdown of collagen in red meat affect the final texture when braised or stewed?

9. What does the term "glazing" refer to and why is it important to the finished braise item?

10. Describe at least three differences between a braise and a stew.

11. What is matignon and how is it used differently than a standard mirepoix?

12. What is the ratio for making soft polenta?

13. Explain the technique for cooking and finishing Parmesan polenta.

14. Explain the procedure for roasting root vegetables.