When preparing a braised meat, you remove the lid for the final part of the cooking time to

a. avoid a glossy, glazed finish to the meat.
b. adjust the seasoning.
c. reduce the cooking liquid adequately.
d. add aromatics.

Option C

Explanation:

Braising is a simple cooking technique which involves the browning of meat in oil. The meat is then cooked in a covered pan in some amount of liquid.

The long and slow cooking process adds flavor to the meat. The meat becomes very tasty and the flavor develops in them.

At the end of the cooking the lid is removed in order to reduce the amount of liquid in the meat.

                                                        water

a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.

                                                        halon  

any of a number of unreactive gaseous compounds of carbon with bromine and other halogens, used in fire extinguishers, but now known to damage the ozone layer.

                                                  dry chemical

extinguishing agent used on class a, class b, and class c fires.

                                                  carbon dioxide

a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. it is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.