| BRAISING
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Hospitality
and Catering |
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The
purpose of braising is to make food
safe, to add variety to the menu and
to enhance flavour, texture and eating
quality. |
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Advantage can be made of the tougher
and less expensive joints of meat
and poultry. |
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The maximum nutritional value and
flavour are retained with braising. |
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| (A
variety and flavours can be added
to the menu. The liquid will usually
contain the marinade from the prepared
joint. |
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