GROWTH DEVELOPMENT CHILD
ASSESSMENT TECHNIQUES
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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partly cook food
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to brown the surface of a food quickly
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to simmer a liquid so some of it evaporates
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to cook in fat over low heat
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Detailed explanation-1: -Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture.
Detailed explanation-2: -In cooking, to reduce a liquid means to simmer it until some of the water in it has evaporated, which intensifies the flavors, thickens the liquid, and causes it to take up less volume. The concentrated liquid you end up with is called a reduction.
Detailed explanation-3: -A good reduction takes a fair amount of time, and it’s ideal to simmer, rather than boil. Too-high heat can cause the sauce to over-reduce and/or become bitter.
Detailed explanation-4: -In the culinary arts, the word glace refers to a thick, syrup-like reduction of stock which is in turn used to flavor other sauces.