How well do you know the art of sautéing?

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Questions and Answers

What is sautéing?

A method of cooking that uses a small amount of oil or fat in a shallow pan over high heat (correct)
A method of cooking that uses a large amount of oil or fat in a deep pan over low heat
A method of cooking that uses no oil or fat in a deep pan over high heat
A method of cooking that uses no oil or fat in a shallow pan over low heat

What is the primary mode of heat transfer during sautéing?

Microwave radiation
Convection within the pan
Conduction between the pan and the food being cooked (correct)
Radiation from the heating element

What is the purpose of cutting ingredients into small pieces or thinly slicing them when sautéing?

To make the food easier to handle
To give the food a more attractive appearance
To provide a large surface area, which facilitates fast cooking (correct)
To prevent the food from sticking to the pan

What is the difference between sautéing and pan frying?

Sautéing involves moving the ingredients around rapidly, while pan frying involves flipping larger pieces of food onto both sides (B) Signup and view all the answers

Why is clarified butter more fit for sautéing than regular butter?

It has a higher smoke point than regular butter (D) Signup and view all the answers

What is the proper technique for sautéing?

Moving the ingredients around rapidly by repeatedly jerking the pan or using a utensil (B) Signup and view all the answers

What is fond?

The residue left in the pan after sautéing that is used to make a sauce (A) Signup and view all the answers

What kind of pan is typically used for sautéing?

A pan with straight vertical sides and a wide flat base (D) Signup and view all the answers

What is the danger of using too much fat when sautéing?

The food will fry instead of slide, and it may interfere with the development of fond (B) Signup and view all the answers

Flashcards

Sautéing

A cooking method that uses a small amount of fat in a shallow pan over high heat to cook food quickly.

Conduction in Sautéing

The transfer of heat between the pan and the food being cooked, caused by their direct contact.

Why cut small?

Cutting ingredients into small pieces or thinly slicing them to maximize their surface area, which allows them to cook faster.

Sautéing vs. Pan Frying

Sautéing involves rapidly moving ingredients around the pan, while pan frying involves flipping larger pieces of food onto both sides.