Cooking Book 3 Unit 7 Braising

What cooking method is used to cook bite sized, tough cuts of meat, and involves searing meat FIRST, then cooking in the oven or on top of the stove covered in liquid for a long period of time, producing a rich sauce and tender meat?

• braising

• stewing

• deep-frying

• sauteing

Quick, intense heating of the meat on the grill

• braising

• searing

• stewing

• boiling

moisture that covers meat during cooking

• braising liquid

• cooking stuff

• water bed

• liquid grill

meat that is hard to bite or chew

• tough meat

• juicy meat

• soft meat

When the meat sits in its own liquid, it _____.

• stews

• heat

• grills

• sears

What's this?

• braising pot

• slow cooker

• rice cooker

• saucepan

lamb shank is:

• jagnięca golonka

• cielęca gicz

• wołowa golonka