ProStart Level 1 Practice Exam

Which cooking technique is most commonly associated with braising?

Braising Griddling Sauteing Blanching

Correct Answer:

Braising

Explanation:

Braising is a cooking method that uses both dry heat to develop flavor and moist, slow heat to tenderize. The technique most closely tied to braising is braising itself because the process defines braising: you brown the food to build depth of flavor, then cook it slowly in a small amount of liquid, covered. The other methods are different styles: griddling relies on dry heat on a flat surface, sautéing is quick, high-heat cooking with a bit of fat, and blanching involves briefly boiling and shocking in cold water. None of those describe the moist-heat, long-simmer approach that braising is known for, whereas braising directly matches that method.

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