If you compare the methods of sautéing and pan-frying vegetables, three of the following are characteristics of sautéing. Which one is a characteristic of pan-frying?
A) cooked for a longer time
B) product is tossed or flipped
C) cooked at a higher temperature
D) cooked in a smaller amount of fat
Correct Answer:
Verified
Q1: Vegetables are least likely to be _.
A)
Q2: Nearly all vegetables may be boiled or
Q3: Vegetables are "shocked" by _.
A) being started
Q4: Which of the following methods produces results
Q5: Which statement is incorrect?
A) Most vegetables should
Q7: Stir-frying is most similar to _.
A) broiling
B)
Q8: It is important not to overload the
Q9: When vegetables are braised, _.
A) fat is
Q10: For which of the following vegetables would
Q11: Ratatouille is a _.
A) Chinese rodent casserole
B)
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