Dietetic Technician Practice Test

Which cooking method is recommended for cuts of beef such as stew beef, short ribs, chuck steak or beef round?

1. pan frying

2. broiling

3. roasting

4. braising

The correct answer is: braising

Braising is the recommended cooking method for tougher cuts of beef like stew beef, short ribs, chuck steak, or beef round. This technique involves cooking the meat slowly in a small amount of liquid, allowing it to break down connective tissues and become tender while also absorbing the flavors from the cooking liquid. Tough cuts of beef benefit greatly from this slow-cooking process because they contain more collagen, which can turn into gelatin through prolonged heat, resulting in a rich and flavorful dish. Braising usually starts with browning the meat to enhance flavor and is followed by cooking it at a low temperature for an extended period. In contrast, other cooking methods such as pan frying, broiling, and roasting are better suited for more tender cuts of meat. These methods can lead to dry and chewy results when applied to tougher cuts, as they typically rely on high heat for shorter cooking times, failing to properly break down the tougher fibers.