WorksheetsSaute & Review
Total questions: 11
Worksheet time: 4mins
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
Which of the following applies to you?
I feel prepared to cook my sautéing recipe this weekend.
I have already completed my sautéing recipe for this week.
I will be choosing/have chosen to complete the written alternative this week.
I have a few questions yet before I complete my cooking assignment this week.
