Which cooking methods are included in Combination Cooking Methods?

• A. Braiding and searing
• B. Roasting and grilling
• C. Poaching and blanching
• D. Braising and stewing

Answer: (D)

Combination cooking methods blend dry-heat browning with moist-heat simmering to build flavor and tenderize in one process. Braising and stewing fit this pattern: you first brown the meat to develop color and fond, then cook it in liquid at a low simmer to finish tenderness and create a rich sauce. Braising uses larger cuts with a small amount of liquid and a covered pot, while stewing uses smaller pieces fully submerged in more liquid. The other options rely on dry heat alone (roasting or grilling) or on moist heat without that initial browning step (poaching, blanching), and one item isn’t a cooking method at all. So the combination methods are braising and stewing.