Final answer:
The statement is true; stewing uses more liquid to completely submerge the ingredients, while braising cooks larger pieces of meat partially submerged after searing.
Step-by-step explanation:
The statement is true: The major difference between stewing and braising is the amount of liquid used in the cooking process. Stewing involves submerging small, uniform pieces of food completely in liquid and cooking them at a low temperature for an extended period of time. This technique allows the ingredients to become very tender and the flavors to meld together. On the other hand, braising typically requires larger pieces of meat that are only partially submerged in liquid. The food is first seared at a high temperature and then cooked slowly in a covered pot, allowing the meat to become tender while concentrating the flavors of the liquid.