Unit 6 Quiz

Which statement is NOT true about the cooking method of sautéing?

• Derived from the French word 'sauter', meaning 'to jump.'

• Often used to finish cooking partially cooked vegetables, pasta, and grains.

• Can be used to create a pan-sauce during cooking.

• Equivalent to Stir-Frying in culinary techniques.

• Requires a large amount of oil to fully cover the food.

In a proper sauté technique, should fat be added to a cold pan and then heated?

• True

• False

When sautéing a skin-on fish filet, should you start cooking on the skin side and finish on the skinless side?

• True

• False

Does searing meat seal in its juices?

• True

• False

Sweating vegetables involves cooking them until they are soft and translucent without allowing them to brown.

• True

• False

Coconut oil remains solid at room temperature.

• True

• False

Yams and sweet potatoes are identical.

• True

• False

When deep-frying certain foods that need to develop a crispy crust, which technique prevents them from floating to the top of the oil?

• Using a frying basket.

• Submerging with a tool.

• Using a double-basket method.

• Pre-cooking in oil.

• Any method works.

What does the French culinary term 'À la minute' signify about the preparation of food?

• It indicates that the food is prepared immediately upon ordering.

• It means the food is quickly deep-fried.

• It refers to food that is seasoned heavily.

• It suggests that the food is preserved for longer freshness.

Which type of oil is most commonly recommended for deep frying?

• Coconut oil.

• Canola oil.

• Peanut oil.

• Sunflower oil.

• Corn oil.