Question

Searing food only until the surface begins to stiffen is a/an A. white braise. B. parboil. C. stew. D. emulsification.

Answer 1

A. White Braise is the answer, I'm pretty confident.

Answer 2

Answer:

"A"

Explanation:

Braising is a method of cooking that uses wet and dry heat in cooking process.The food is first heated with a high temperature and then transferred to another bowl with a low temperature .

It can also be done by heating the food in a small amount of liquid.The purpose of the  liquid is used to reduce the effect of the heat

The first stage of the cooking is to achieve a stiffened white or brown surface In the case of white braising , preliminary browning is not required.