Sauteing - Study guides, Class notes & Summaries

What common kitchen ingredient is a by-product of fermented wine? 1)vinegar 2)soy sauce 3)Worcestershire sauce 4)demi-glace - correct answer 1) Vinegar What is the general smoking point for vegetable oils? 1)400° Fahrenheit (204° Celsius) 2)350° Fahrenheit (177° Celsius) 3)450° Fahrenheit (232° Celsius) 4)300° Fahrenheit (149° Celsius) - correct answer 1) 400° Fahrenheit (204° Celsius) What vegetable group contains a large number of toxic varieties and shoul...

true for braised meats, the liquid may be thickened either before or after the meat is cooked true high heat is necessary for sautéing small cuts of meat all -smoke -brine -marinades can be used to flavor roasts basic procedure for simmering meats cover the meat completely with water not to be a result of roasting a piece of beef at a low, rather than high temp more shrinkage deglazing liquid can be both added to an already prepared cause and used to ...

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