Which method involves cooking slowly in a small amount of liquid in a tightly covered pan?

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

Answer: (A)

Braising is a moist-heat method that cooks food slowly in a small amount of liquid in a tightly covered pan. After browning, the food is simmered gently with just enough liquid to come partway up the sides, and the lid locks in moisture so the heat surrounds the food evenly. This slow, covered cooking breaks down connective tissue, making tougher cuts tender while the liquid concentrates into a flavorful sauce.

Boiling uses a lot of water and high heat, with food submerged. Blanching briefly cooks in boiling water and then stops the cooking with an ice bath. Bechamel is a sauce made from a roux and milk, not a cooking method for slow, covered braising.