Question

final assessment - meat, poultry & seafood
meat, poultry & seafood
5 of 20
what cooking method is best suited for tough cuts of meat?
○ braising
○ sautéing
○ poaching
○ grilling

Explanation:

Tough cuts of meat have more connective tissue, which needs slow, moist heat to break down. Braising involves searing then cooking in liquid over low heat, ideal for tough meats. Sautéing, poaching, and grilling use quick or dry heat, not suitable for tough cuts.

Answer:

A. Braising