Which term means to cook food for a lengthy period of time in a small amount of liquid?

• A. Braise
• B. Brown
• C. Fold
• D. Dredge

Answer: (A)

Braising is cooking food for a long time in a small amount of liquid. This moist-heat method usually starts with searing or browning the food to develop flavor, then it’s simmered, covered, in just enough liquid to come partway up the sides. The liquid keeps the food moist as it slowly cooks, and the extended time lets connective tissue in tougher cuts break down, making the meat tender and flavorful. This differs from simply browning, which focuses on color and flavor on the surface without long simmering in liquid; folding is a gentle mixing technique used to combine ingredients; and dredging is coating food with flour or another substance before cooking.