ACF Certified Culinarian (CC) Practice Test Prep & Study Guide

Braising is a cooking technique that combines both dry and moist heat methods to slowly cook food in liquid at low temperatures. This method typically involves first searing the food at a higher temperature to develop flavor and color, followed by cooking it slowly in a covered pot with a small amount of liquid, allowing it to become tender and flavorful over an extended period. The low temperature ensures that the food does not boil but rather simmers, allowing for a gradual breakdown of tough fibers in meats or the softening of vegetables.

The use of liquid not only aids in cooking but also helps to keep the food moist and enhances the dish's overall flavor profile. This technique is particularly beneficial for tougher cuts of meat, as it transforms them into tender, flavorful dishes through the slow cooking process.