Title: Demonstrate stewing.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food-Preparation Techniques

Demonstration should include

- defining the term stewing–a combination cooking method that involves smaller pieces of meat that are seared and then covered in liquid; the meat is cooked over time until the meat is tender. The liquid will become the sauce served with the meat
- identifying when it is appropriate to stew food, including why stewing is used for smaller/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?