Saute & Review

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

• True

• False

High water content vegetables should be cooked over high heat and seasoned at the ______ of cooking.

• beginning

• middle

• end

When sautéing, food should be cut into ______ pieces.

• small or bite-sized

• medallions or large

Food that is sautéed is usually done:

• quickly over low heat

• slowly over high heat

• quickly over high heat

• slowly over low heat

When sautéing, the food should not be:

• overly cold.

• frozen.

• wet.

• all of the above.

When sautéing, it’s best to use a:

• straight-sided pan.

• pan with sloped sides.

• large, cast iron pan.

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

An example of dry heat cooking is:

• baking and broiling

• grilling

• roasting and sautéing

• all of the above

Put these examples of moist heat cooking methods in order from lowest temperature to highest temperature:

• poaching, boiling, simmering

• simmering, poaching, boiling

• boiling, poaching, simmering

• poaching, simmering, boiling

Combination cooking is where both dry and moist methods are combined in the preparation/cooking of the food.

• True

• False