CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -Benefits of Stewing Texture: Fork-tender meats, beans, grains, and vegetables are guaranteed when they’re slowly stewed in liquid. Nutrition: Food that is stewed retains almost all of the food’s nutrients, as the liquid the food is cooked in is part of the meal. Also, stewing foods require little to no oil.

Detailed explanation-2: -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-3: -Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.

Detailed explanation-4: -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.