Reference no: EM133972879
Questions
1. Which statement about sauteing is true?
Sauteing tenderizes food all the way through
Sauteing gives food a soggy exterior and crispy interior
Sauteing gives food a flavorful browned exterior and cooks food through so it's ready to eat
2. What is the BEST pan for sauteing?
Saute' pan
Saucepan
Skillet
3. Which is the best fat for sauteing?
Vegetable oil
Olive Oil
Butter
4. How much oil is required in most saute's?
Oil isn't required in most saute's
Oil should lightly filk the pan bottom
Oil should be 1/4 inch deep so food is partially submerged in oil during cooking
5. What is the ideal thickness of steaks for sautéing?
1 inch
1/2 inch
1 1/2 inch
6. How many Tbsp of butter are there in 1 cup? _________ Tbsp.
7. One stick of butter or margarine is equal to how many cups? _______ cup.
8. How often should steaks, cutlets, and chops be turned during sautéing?
twice
once
several times