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: -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.

Detailed explanation-3: -Braises and stews are known as combination cooking methods, because they are started by pan searing in fats, which is a dry heat method, but finished by simmering in liquids. Suitable cuts for cooking in this style include beef, lamb, or pork shoulder, belly cuts including pork bacon, beef brisket, or veal breast.

Detailed explanation-4: -Broiling, grilling, roasting, baking, sautéing, pan-frying, stir-frying, and deep-frying are kinds of dry-heat cooking. Simmering, poaching, blanching, and steaming are techniques used in moist-heat cooking. Braising and stewing are types of combination cooking.

Detailed explanation-5: -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…