Brown Butter

Which of the following is NOT a recommended tool for browning butter?

• Wooden spoon

• Silicone whisk

• Rubber spatula

• Metal fork

What is the main reason for using a light-colored pan when browning butter?

• To ensure even heat distribution

• To enhance the flavor of the butter

• To easily see when the butter has browned

• To prevent the butter from sticking

What are the brown specks in brown butter?

• Salt crystals

• Caramelized sugar

• Toasted milk solids

• Burnt butter particles

What should you do immediately after the butter turns golden brown?

• Increase the heat to high

• Pour the butter into a heatproof bowl

• Add salt to the butter

• Let it cool in the pan

The French term for the preparation of dishes and ingredients before you start cooking.

• Mise en Place

• Caramelize

• Al dente

• Saute