CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Combination Cooking involves both dry-and moist-heat cooking . Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats. These types of cooking methods require long, gentle cooking to turn tougher cuts of …

Detailed explanation-2: -Stewing is an ancient form of combination cooking which involves both dry and moist heat. Small pieces of meat and/or vegetables are often first browned and then slowly cooked in a liquid until they become fork tender. Stews rely on relatively inexpensive and tough cuts of meat and almost any…

Detailed explanation-3: -Stewing is a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together. All stews have a thickened consistency. Stewed foods may be cooked-in a covered pan on the stove; -in a covered pan in the oven.

Detailed explanation-4: -Braising: Braising is a combined method of roasting and stewing in a pan with a tight fitting lid. The meat should be sealed by browning on all sides and then placed on a lightly fried bed of root vegetables. Stock or gravy is added to 2/3 of the meat. Flavourings and seasonings are added and allowed to cook gently.

Detailed explanation-5: -Braising combines simmering and steaming in one method. Usually, large cuts of meat are braised in a stock, wine, or their own juices with a small amount of liquid in the bottom of a pan covered by a lid to keep the steamed liquid inside.