Which method describes simmering slowly in a small amount of liquid for a long time?

• A. Stewing
• B. Temper
• C. Tourne
• D. Vinaigrette

Answer: (A)

Stewing is slow cooking in a small amount of liquid, with the food often cut into pieces and fully submerged. The gentle simmer over a long time helps break down tougher fibers and concentrates flavors as the liquid reduces slightly, producing a rich sauce or gravy. This method is ideal when you want tender results from cheaper cuts or tougher ingredients by letting them cook slowly in a modest amount of flavorful liquid.

Temper is about gradually raising temperature to avoid curdling, tourne is a knife-cutting technique for shaping vegetables, and vinaigrette is a oil-and-vinegar dressing—none describe slow cooking in a small amount of liquid for a long time.