When sautéing, pan toss the food as often as possible to obtain color on all sides.
Saute & Review

Quiz
•
Life Skills
•
9th - 12th Grade
•
Hard
Vicki McCarthy
Used 16+ times
FREE Resource
11 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
True
False
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
High water content vegetables should be cooked over high heat and seasoned at the ______ of cooking.
beginning
middle
end
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When sautéing, food should be cut into ______ pieces.
small or bite-sized
medallions or large
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Food that is sautéed is usually done:
quickly over low heat
slowly over high heat
quickly over high heat
slowly over low heat
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When sautéing, the food should not be:
overly cold.
frozen.
wet.
all of the above.
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
When sautéing, it’s best to use a:
straight-sided pan.
pan with sloped sides.
large, cast iron pan.
7.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
What are the three main methods of cooking?
Dry heat, moist heat and combination
Poaching, simmering and boiling
Stove top, oven and grill
Dry heat, moist heat and air frying
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