Explain combination cooking methods.
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?