Demonstrate braising.

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?