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?