Which cooking method involves cooking food slowly in a small amount of liquid in a tightly covered pan on the range or in the oven?

• A. Braising
• B. Boiling
• C. Blanching
• D. Nappe

Answer: (A)

Braising is a slow-cook method where food is cooked gently in a small amount of liquid in a tightly covered pan, on the stove or in the oven. This approach uses moist heat to break down tough fibers, so tougher cuts become tender while the liquid flavors the meat and vegetables. Keeping the lid on traps steam and moisture, so the dish stays moist and the sauce thickens as the liquid reduces. Starting with browning the food adds color and depth of flavor before it braises. This differs from boiling, which uses a large amount of water at high heat and doesn’t aim to tenderize with limited liquid; blanching is a quick, brief dip in hot water to set color or texture; and a nappe refers to a sauce coating the food, not a cooking method.