Demonstrate stewing.

Demonstration should include

• defining the term stewing–a combination cooking method that involves smaller pieces of protein that are seared and then completely submerged in liquid; the protein is cooked over time until tender; the liquid will become the sauce served with the protein
• identifying when it is appropriate to stew food, including why stewing is used for smaller or tougher products.

Process/Skill Questions:

Thinking

• What foods are associated with stewing?
• How does equipment affect stewing?
• What skills are needed to prepare products to be stewed?

Communication

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

Leadership

• What procedures are needed for stewing?
• What factors should be considered when deciding to stew?

Management

• What equipment is needed for stewing?
• What products are appropriate for stewing?