Red Seal Cook Practice Exam

What is the ideal cooking method for tough cuts of meat to achieve tenderness?

1. Grilling

2. Braising

3. Boiling

4. Sautéing

The correct answer is: Braising

The ideal cooking method for tough cuts of meat to achieve tenderness is braising. This method involves cooking the meat slowly in a small amount of liquid in a covered pot. The combination of moisture and low, prolonged heat allows the collagen in the tough cuts to break down, which results in a more tender product. Tough cuts, such as those from the shoulder or leg of an animal, contain higher amounts of connective tissue and require a cooking technique that allows for time and heat to effectively render them tender. Braising not only tenderizes the meat but also adds flavors to the dish as the liquid used can include stock, wine, or vegetables. Grilling generally utilizes high heat for shorter cooking times, making it more suitable for tender cuts of meat, and can result in toughness for less tender cuts. Boiling can also lead to a loss of flavor and moisture in tougher cuts, while sautéing is best for quick-cooking tender cuts, as it involves cooking quickly over high heat in a small amount of fat. Thus, braising stands out as the most effective method for ensuring tenderness in tougher cuts of meat.