Colin is making a braise for a catered lunch. How should Colin prepare the vegetables for the braise?

Question

Question 20 options:

A)

Cooked separately beforehand

B)

Puréed

C)

Cut into small pieces

D)

Cut into large pieces

Answer 1

For a braise, vegetables should be treated in a way that allows them to cook down gradually and impart their flavors into the dish while also maintaining some texture. The best option for preparing the vegetables for the braise would be:

D) Cut into large pieces

Cutting them into large pieces allows them to hold their shape during the long, slow cooking process and ensures they will develop flavor without becoming mushy.