Stewing & Braising 2

Is this your test? Login to manage it. If not, you can generate an assessment just like it.

This is a non-interactive preview of the quiz content.

1 point

If a sauce is too thick you should reduce it which will make it go thin

True

False

1 point

A good quality finished stew should shine.

True

False

1 point

goulash, curry, Navarin & Ragout are all Braised

True

False

1 point

Braising is a fast method of cooking

True

False

1 point

A bouillabaise is braised and contains vegetables

True

False

1 point

Stewing can only be done on the stove top

True

False

1 point

A liaison is made from egg yolks and Cream mixed together

True

False

1 point

You should use the correct amount of cooking liquid when stewing to ensure the food is cooked adequately and doesn't dry out

True

False

1 point

A quality of a finished stew would be that there is a good ratio of sauce to the main food item.

True

False

10.

1 point

The oven temperature for braising or stewing is 160-190 oC

True

False

11.

1 point

If a sauce is too thin you can reduce it down or strain it

True

False

12.

1 point

Stock, wine, stock syrup, beer, butter & Cider are all liquids you can stew or braise in?

True

False

13.

1 point

A ratatouille is made from meat.

True

False

14.

1 point

When making a liaison you add the egg yolks and cream together then add them to your hot stew

True

False

15.

1 point

Oxtail, lanb shank, steak & Carbonnade are all braised

True

False

16.

1 point

Tea towels are adequate for lifting hot pans and pots

True

False

17.

1 point

Stewing uses food items that are cut into small pieces, cubes or diced

True

False

Home Features Pricing FAQs Legal Sample Tests Build a Test Login/Sign Up