Final answer:
True, braising and stewing are combination cooking methods that use both dry- and wet-heat cooking processes to tenderize tougher cuts of meat.
Step-by-step explanation:
True, both braising and stewing are combination cooking methods that involve cooking food slowly in liquid to tenderize the ingredients. These techniques are often used for tougher cuts of meat and require two steps: first searing the food at a high temperature, then simmering it at a lower temperature in a covered pot with liquid such as water, broth, wine, or a combination of liquids. The main difference between the two methods is that in braising, usually larger whole cuts of meat are used, and the liquid does not cover the meat, while stewing involves smaller, uniform pieces of meat, and they are completely submerged in the liquid.