Unit 2 Lab Report Essay

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Quantity Food Production and Equipment Fall Semester 2015 Lab 1 assignment Equipments and utensils Al-Jazi Al-Qahtani October 1, 2015 Braising is a cooking method that combines both dry and moist heats, typically, the solid food is seared or browned at a high temperature,then the seared food is cooked in a little amount of liquid at a lower temperature. Its used to cook large cuts of beef in enough liquid to partially cover the meat. Stewing is a slow moist-heat method that refers to cooking solid food ingredients in liquid. combination of solid food ingredients that have been cooked in liquid. It uses small pieces of beef for stew meat that are totally immersed in liquid. Simmering A moist-cooking technique,

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